There’s nothing like having your cake and eating it too; or in this case, having your tart and eating it too. We created a no-bake chocolate and almond tart that is guilt-free, with healthy substitutes like quinoa, raw cacao and almond butter. For food-obsessed potato-heads like us, we can’t always have our cake as decadent as we’d like, we’ve gotta switch it up. So we say: Let them eat cake? Let them eat quinoa…it tastes just as good.
– 1/2 cup uncooked white quinoa
– 1/2 cup gluten-free oats
– 1 cup almonds
– 7 dates, roughly chopped
– 3 TBSP Almond Milk
– 1/2 cup raw cacao powder
– 1/4 cup coconut oil
– 1/4 cup maple syrup
– 2 TBSP espresso
– 1 tsp vanilla extract
– 1/2 cup Almond Butter
– 1/4 cup Almond Milk
– 1 TBSP Honey
Spray a 8″ tart pan with non-stick spray.
In a food processor, blend together quinoa, oats, and almonds until crumbly. Add dates and pulse until thoroughly combined. While pulsing, add 1 TBSP almond milk at a time. Mixture will not look like it has come together but should stick when pressed together. Press mixture into the tart pan.
Make sure coconut oil is melted. Whisk together cacao powder and coconut oil. When smooth, whisk in maple syrup, espresso, and vanilla. Once thoroughly combined, pour filling into tart. Make sure it is evenly distributed.
In a separate bowl, whisk together almond butter, honey, and almond milk. Consistency should be able to pour. Pour almond butter mixture into tart pan. Take a knife and swirl the almond butter mixture throughout the chocolate filling. Do not over mix or you will not achieve the swirl effect.