Mexican Chocolate Tart (GFCF)

Ingredients

Crust
¾ C cashews, toasted
¾ C macadamia nuts, toasted
½ C coconut flour
¼ C almond oil, plus extra for greasing the pan
1 teaspoon cinnamon
⅛C agave nectar
1 pinch sea salt

Filling
1 ½ C unsweetened chocolate, or equivalent of chocolate liquor wafers
½ C agave nectar
1 ¼ C coconut milk
1 whole vanilla bean
1 ½ teaspoon cinnamon
½ teaspoon ground ginger
1 pinch cayenne pepper
1 pinch sea salt

Directions

Crust- Preheat oven to 350*. Cut out a circle of parchment paper to fit the bottom of 9" tart pan with removable bottom. Grease bottom and sides of pan with almond oil. Place parchment paper on bottom of pan. Grease parchment.

Place cashews and macadamia nuts and pinch of salt in food processor and pulse until a course meal is formed. Add coconut flour and cinnamon pulse until just combined. Add ¼ cup agave nectar and almond oil. Pulse until combined and ball begins to form.

Place tart pan on a sheet pan.  Put nut mixture into pan. Carefully spread mixture into pan making sure to press into fluted sides and bottom. Thickness of sides should be slightly thicker than bottom. Bake in oven 13-18 minutes until crust is golden brown. Remove from oven and cool.

Filling- Chop chocolate in food processor or by hand. Place in bowl and add ½ cup agave nectar. Place coconut milk in a small heavy bottom saucepan. Add a pinch of salt. Split vanilla bean and scrape out seeds. Add seeds and bean to coconut milk. Whisk in the cinnamon, ginger, and cayenne to the coconut milk and heat the mixture until it just comes to a boil. Remove bean and pour mixture over chocolate. Immediately begin to whisk filling. Continue until all the chocolate is melted and filling looks smooth and silky.

Assembly- Pour filling into cooled crust. Carefully tap to make sure filling is even. Put into refrigerator to chill. After 45 minutes, cover tightly with foil. Allow to chill another 3 hours. Allow to sit at room temperature for 30-40 minutes before serving. Carefully remove from tart pan. Slice and Serve!

Would be delicious with a dollop on whipped cream! ( if you tolerate or eat dairy)

Recipe Entry from Eat Well Event Recipe Contest 2011
Submitted by:  Katey Provo