gluten-free. dairy-free. soy-free. raw aspects.
I have never been a coffee connoisseur. Granted, I love the fragrant aroma of a nice brew more than anyone. But lately coffee-laced foods have beckoned. This delicious dessert was made to satisfy new chocolate coffee cravings.
Dark Chocolate Coffee Tart
Flavorful coffee laced dark chocolate ganache with a nut crust base tart.
- 1/4 c. almonds. Note: Can also use 1/4 c. cashews without cacao powder added. It makes a lighter tasting crust.
- 1 T. maple syrup.
- 1/2 T. cacao powder.
- Two dashes sea salt.
- Optional: Dash cinnamon.
- 1 oz. chopped dark chocolate bar (high cacoa/cacao content).
- 1 T. coconut oil. 1-2 T.
- coffee infused milk*, depending on taste preference.
*To make coffee infused milk: (Thank you cupcakeproject for help/recipe) 2 T. organic culinary coconut milk in original flavor (As always, I use So Delicious). 2 T. coffee beans (I used organic Espresso Sierra, a medium-dark blend, found in the Whole Foods bulk bin section) . In sauce pan on medium to high heat over stove eye, heat milk and coffee beans until just boiling. Remove from heat. Cover and steep for 15 minutes. Sieve out coffee beans.
- Grind almonds on high in high speed blender/food processor until a fine flour.
- Add salt, cinnamon, cacao powder, and maple syrup. Blend well to combine.
- Add 1 t. more of maple syrup at a time if mixture is not sticking.
- Press into a lined 4.5″ springform pan (or any similar sized mold) to form base. I only add small sides for crust.
- Refrigerate until ready to use.
- In sauce pan on low heat over stove eye, add coconut oil to melt if not already melted. Needs to be warmed for chopped chocolate pieces to melt, so still keep on low if melted and add chocolate. Stir well to combine.
- Take off eye. Let cool for a few minutes. Add coffee infused milk. Stir well. Pour over crust.
- Refrigerate at least 15 minutes to harden.
- Add coconut flakes for garnish if so desired.