strawberry rhubarb - chocolate tart (paleo, gluten free & dairy free)
 
Ingredients
  • For the Crust:
  • 1.5 cups of almond flour
  • ¾ cup of shredded coconut
  • 2 Tbsp. of melted coconut oil
  • 2 Tbsp. of maple syrup or honey
  • pinch of sea salt
  • For the Chocolate Cream Layer:
  • 1 can of full fat coconut milk
  • 8 oz dark chocolate chips (for dairy free, make sure you check them)
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. grassfed gelatin
  • For the Strawberry Rhubarb Gelatin Layer:
  • 4 cups strawberries, chopped
  • 2 cups rhubarb, chopped
  • 1 cup of water
  • 2 Tbsp. maple syrup
  • 2 Tbsp. grassfed gelatin
Instructions
  1. Preheat oven to 350
  2. combine almond flour, coconut, coconut oil, maple syrup and sea salt in a food processor and pulse together until it begins to clump.
  3. press dough into a spring form pan that has the bottom lined with a piece of parchment paper.
  4. Bake for 12 -15 minutes until the crust is slightly browned.
  5. Remove from oven and let cool.
  6. move on to making the chocolate layer, by warming the coconut milk up in a pan on medium heat.
  7. When the milk is warm, whisk in the cocoa powder, maple syrup and the chocolate chips.
  8. Remove from heat and sprinkle the surface with your gelatin, add it slowly and let it absorb in off the surface and whisk it in before adding more. *you do not want to just dump it in, or you will end up with clumps* **if you do get clumps, just run the chocolate mixer through your blender.**
  9. Once the gelatin is incorporated, pour the chocolate layer into the crust and place in the fridge.
  10. Then move on to the strawberry rhubarb layer.
  11. On medium- low heat, start cooking down the strawberries, rhubarb, water and maple syrup.
  12. I let it cook down for about 20 minutes, until the fruit was starting to break down.
  13. slowly add in the gelatin and then pour entire mix into your blender and gently blend until mixture is smooth. I let cool for a about 15 minutes in the blender.
  14. Pour fruit mixture on top of chocolate layer and place back into the fridge to set up. I let mine sit for at least 2 hours.
  15. When it is chilled, release the spring form pan and cut into slices.
Recipe by the sprouted life at https://thesproutedlife.com/strawberry-rhubarb-chocolate-tart-paleo-gluten-free-dairy-free/