Celebrate Valentine’s Day with this sinfully dark chocolate tart. And it’s gluten free!
It’s the time of year for chocolate! I’m so excited to share this recipe with you all! It’s sure to become your new favorite. Even if you’re not following a gluten free diet, I guarantee you and your Valentine will fall head over heels for this ridiculously sinful dark chocolate tart.
My cousin Connor, who suffers terrible intestinal issues after eating gluten, made this recipe for us one year at a family party. My sister, who refuses to waste calories on mediocre dessert, went back for seconds. The texture is so lusciously smooth and creamy (and I’m not exaggerating here), it’s almost orgasmic. This tart is the ultimate aphrodisiac for your perfect Valentine’s Day date.
Another reason this is the perfect Valentine’s dessert? It’s SIMPLE. Baking can be a tricky process, but this recipe is purely a dump and stir kind of deal, which is right up my alley. For the crust, simply blend the gluten free ginger cookies and coconut oil in the food processor. Then rough chop the chocolate, dump it in a pan, and melt it with coconut cream. Add a beaten egg, pour everything into the crust, and bake for 20 minutes.
A Bit About Chocolate
There are several different terms floating around out there to describe chocolate. Let’s break it down.
Cacao: The raw seed of the cacao tree. At this stage, it’s very rich in potent health promoting compounds called flavanols.
Cocoa: The processed cacao seed. They’re roasted, ground, and fermented which reduces the potency of the flavanols. Further processing, such as alkalization or dutch process, improves flavor but further degrades nutrient content.
Chocolate: Cocoa with added fat and sugar.
It’s true! There are some amazing health benefits of chocolate. Keep in mind, these benefits don’t come from eating a Snicker’s Bar. They come from the raw cacao seed, so try to eat the highest percentage of cacao you can find (and your taste buds can handle). Some dark chocolate bars are made with raw cacao nibs, and these pack the highest nutrient punch.
As if you need even more reason to eat chocolate, check out these awesome health benefits.
Chocolate is good for your skin.
Chocolate reduces sun damage and dermal inflammation, and improves skin density and hydration. Check out my post 5 Secrets for Glowing Skin here.
Chocolate helps your brain.
Chocolate improves learning and memory, and slows progression of dementia.
Chocolate reduces stress.
Chocolate lowers stress hormones and reduces cellular oxidation and DNA damage. For more on antioxidants, see this post.
Chocolate is good for your heart.
Chocolate lowers blood pressure, reduces bad cholesterol, and helps prevent congestive heart failure.
As if you weren’t already a chocoholic right??
Let’s make a mess!
- 7oz gluten free ginger snaps (I used Trader Joe’s Gluten Free Crispy Crunchy Ginger Chunk Cookies- the entire package)
- 2 tablespoons melted coconut oil
- 1 pound 2oz dark chocolate, roughly chopped (I used the entire Dark Chocolate Pound Plus Bar from Trader Joe’s)
- 1-14oz can coconut cream
- 1 egg, lightly beaten
- ¼ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- Preheat the oven to 325.
- Liberally spray the bottom and sides of a 9 inch spring form pan with non-stick spray.
- Break up the cookies with your hands and dump them in the food processor. Blitz them for a few seconds until they’re crumbly. Drizzle in the melted coconut oil with the food processor running.
- Press the mixture into the bottom of the pan and up the sides about a half an inch.
- Toss the chopped dark chocolate into a medium saucepan along with the can of coconut cream over medium-low heat. Stir constantly until all the chocolate is melted and the mixture is well combined. As soon as the chocolate is melted, take it off the heat.
- Off the heat, stir in the beaten egg and mix until well combined.
- Pour the chocolate mixture into the prepared pan.
- Sprinkle the sea salt and cayenne over the top of the tart. You can do this by using a fine mesh sieve, or if you're brave, with your fingers. Make sure to avoid touching your eyes and wash your hands thoroughly after touching the cayenne.
- Bake at 325 for 20 minutes until the edges are just set. The center will still look very wet- don’t worry, it will set as it cools.
- Let sit at room temperature for at least 2 hours.
- Run a hot knife around the edges of the pan, and release the latch. Carefully place on a cake plate, and top with berries or red roses as desired.
- Serve at room temperature.