Won’t you be my Valentine?
Valentine’s Day is right around the corner….are you a believer in that mushy day of love? I’m all for a day filled with love. Of course, if you asked me that in college I would have given you a face and said something having these *$%# in them. Ha! How times have changed! Of course marrying the guy of your dreams can do that to a girl. Another thing I love about Valentine’s Day? Dark Chocolate! I love that stuff! The darker it is the more heavenly it is in my honest opinion. I missed it so much on Whole 30 too. I stored it way back in my pantry so it wouldn’t even have a chance to show it’s pretty little wrapper. I have pretty good willpower, except when it comes to dark chocolate so it is seriously important to hide it. Now that Whole 30 is behind me and Valentine’s is ahead I thought I would share something a little sweet. After all, you guys are sweet and you deserve a little sweet in your life. AND it’s another way to tell you how much I LOVE YOU, my wonderful readers. I heart you guys. Ok, am I getting too mushy….I’ll stop. BUT I won’t stop before I share this super yummy and deliciously rich chocolate dessert with you. I promise if your significant other or secret crush is not Paleo he or she will be totally shocked when they hear that this dessert is Paleo. Just keep it a secret until it’s eaten and then share with them though. It’s more fun that way! These little tarts were inspired by the Hail Merry Tarts, which are orgasmic! Instead of paying for them I wanted to create them. So here you have it! Make them for the ones you love this Valentine’s Day! Don’t forget it’s next week! Do I totally sound like a mom? Well, I get it honestly I suppose! I used to hate it when my mom used to say “don’t forget, such and such”. Now I’m doing it! Ok, I’ll shut up now. Go make and eat these!
Oh yeah! One more thing and I promise I’ll get to the recipe.
You know what else is next week??!! The e-cookbook launch! Yippeeeee!!! I’m so freakin excited! Monday is the big day so stay tune!
Happy Weekend everyone! Stay warm all you Northeast folks!
Dark Chocolate Tarts with Raspberries
For the crust:
1 ¼ cup almond flour
3 tablespoons cacao powder
1/8 teaspoon sea salt
2 tablespoons maple syrup
¼ cup extra-virgin unrefined coconut oil, melted
½ cup extra-virgin unrefined coconut oil, melted
1/3 cup maple syrup
1 cup cacao powder
1 cup fresh raspberries, for garnish (optional)
Thoroughly grease 4 or 5 tartlet pans, 4 to 5 inch in size, with coconut oil.
To make the crust: Place the almond flour, cacao powder, and salt into a large bowl and whisk to combine. Add the maple syrup and coconut oil and blend together with a fork until everything comes together and mixture becomes wet.
Form the dough into 4 or 5 small balls and press evenly into tartlet pans with fingers along the bottom and up the sides. Refrigerate for 1 to 2 hours to allow the dough to firm and chill.
To make the chocolate filling: Add the coconut oil and maple syrup to the bowl of a food processor and process until well combined. Add the cacao powder and process until smooth, stopping to scrap down the edges of the bowl as needed. Pour the chocolate mixture over crust and spread evenly.
Return tarts to the refrigerator to set and firm for at least 1 hour. Before serving, allow the tarts to come to room temperature and then place an even layer of raspberries over chocolate.
Tarts can be kept in an airtight container in the refrigerator up to 5 days.
Makes 4 or 5 tartlets