Recipe | Flour Less Chocolate Tart with Peanut Butter Frosting
My healthy diet has been a little off lately. Although I ate predominantly healthy during my trip around South East Asia, I’m not gonna lie. There were a lot of pancake-breakfasts, empty packages of oreo cookies during long bus trips and heaps and heaps of white rice. I’ve been back for a month now and can’t seem to shake it off. I’ve only been craving bad things and it’s getting really frustrated. To put an end to the cravings, I decided that a juice cleanse of a couple of days would probably be the best ‘medicine’.
I was supposed to start today. I didn’t. I did bake a chocolate tart.
Please don’t judge me. But let’s be fair here: who can resist a rich, soft chocolate tart with a peanut butter frosting? I clearly can’t. Although this cake is far from a juice cleanse, it isn’t even that horrible for you. Cocoa and peanut butter is healthy, right? Plus, it doesn’t contain dairy, refined sugar or flour. I wouldn’t eat this on a daily basis, but it really can’t hurt occasionally. I can always start the juice cleanse tomorrow. For now, I’m gonna enjoy a large piece of this tart. Happy baking!
250 grams of dark chocolate (preferably naturally sweetened)
2 1/2 cup coconut sugar
1 cup + 2 TBSP coconut oil, solid
1 cup cacao powder
1 TBSP apple vinegar
Pinch of salt and cinnamon
Peanut Butter Frosting
1 cup natural peanut butter (ingredients should be 100% peanuts)
1/2 cup coconut milk
1/3 cup maple syrup
Good pinch of salt and cinnamon
1. Preheat your oven to 150 C.
2. Melt the coconut oil and dark chocolate over simmering water.
3. Remove bowl from the heat. Add in the other ingredients and whisk until you’re left with a smooth batter.
4. Pour the mixture into a greased baking tin. Bake your tart for 40 minutes. Leave the tart in an open oven for at least 15 more minutes and allow to cool down completely.
5. Whisk together all the ingredients for the peanut butter frosting. Make sure you get a good balance between sweet and salty. Allow to firm up in the fridge for ten to twenty minutes.
6. Serve the chocolate tart with the peanut butter frosting and unsweetened, dried coconut. It’s best to eat this tart the same day, since keeping it in the fridge will make the tart firm up and heavier. Enjoy!