Admit it, you are too! No matter what your diet is, humans are meant to enjoy chocolate. Whether it’s raw, or cooked, chocolate has the power to complete any situation. Finishing a meal with elegance, yep, chocolate will do it. Sharing and /or giving it as a sexy gift, yep chocolate will give you some bonus points. Needing some love, and just need the comfort of a pick me up, you got it, chocolate will be there for you.
This is only for the serious chocolate fans. If you fear rich, decadent, sexy, intense desserts than you may want to skip this one, or make it, and give it to anyone else on the planet.
For those chocolate lovers, this is bliss.. I love serving this with berries, whether in a sauce, a sorbet, or compote that has an acidic bite to cut through the richness of the tart. Whether it’s the black cherry sorbet, drunken berries, rum poached bananas or simply just a glass of port, your choice and your party. ☺ This was one of the staple desserts on the opening menus at just about all the restaurants in Europe I opened, as well as the finale to the meal I mention in the blog post ‘HOME MADE’, that my Nana couldn’t help but lick the plate.
Chocolate Tart with Black Cherry Sorbet
1 ½ cups pecans, raw
¼ cup maple sugar
1/4 teaspoon sea salt
½ teaspoon cinnamon
¼ teaspoon chipotle spice
½ cup raw, untoasted almond butter
½ cup date paste
½ cup agave nectar (maple is great too)
3 tablespoon coconut butter (if you want more of a pudding and for it not to set, then you can omit.)
1 ½ tablespoon tamari
1 cup raw cocao powder
1 vanilla bean scraped
1+ cup filtered water
1. In food processor, blend all crust ingredients until fine minced, making sure they are not over blended to a paste. You want it to be similar to a gram crust.
2. Using a 9 inch fluted tart pan, press the crust into the pan, being sure it is firm in all the edges and the bottom by using your palm, set aside.
3. In a high speed blender or food processor, continue now to blend all filling ingredients well until smooth folding with a rubber spatula to avoid over heating and for optimum smoothness. Note: be sure that you stir all ingredients well by folding with rubber spatula if using a blender. This will ensure you do not wear out the blender engine. If its very difficult to blend, add a touch more liquid. Blend the full mixture until smooth.
4. Continue to assemble the tart by pouring the chocolate into tart crust.
5. Place in freezer for about 20 minutes to firm, or in fridge for about an hour to set
6. To serve, dust the plate with cocoa powder, and serve with a scoop of Cherry Sorbet.
Black Cherry Sorbet
4 cups fresh black cherries pitted, (optional with currants, or raspberries)
1 teaspoon black pepper
¼ cup agave, or apricot syrup
½ mandarin orange squeezed
Pinch of sea salt
Pinch of freshly ground nutmeg
1. In high-speed blender, blend all ingredients until smooth.
2. There are two ways to proceed to make the sorbet. Either chefy style, or ghetto version.
3. For the chefy style, pour in your choice of sorbet maker, (*Paco Jet being my personal favorite), and follow manufacturers instruction.
4. Or ghetto style by lining a square container with plastic wrap, pour in blended mixture and continue to freeze overnight. Pop frozen block out the following day, slice in strips and put through a gear juicer, with the solid plate for a delicious sorbet!