Javier’s Unbaked Chocolate Tart
Steve’s entire professional career has involved selling high quality cookware and chef’s tools. In addition to hosting retail events he has trained instructors at CIA, Peter Kump and Natural Gourmet Cooking School.
My mother made chocolate pudding from a little boxed mix, and hot cow milk. We loved everything she gave us, but chocolate drove a passion like no other food. The mix made six portions for our family of five, and my big brother was clever to reserve the extra share by licking his index finger and leaving a damp print on the last portion’s cold skin.
You can see the appreciation of chocolate in the next generation, especially my younger daughter, Heidi. She was my little helper in the kitchen, and we explored healthy recipes, using protein powders, bananas, peanuts, and unsweetened cocoa to enhance her stamina. She could not play soccer and basketball on an empty stomach, and our culinary concoctions powered her so efficiently that she became a capable athlete. We didn’t know it then, but now we understand that chocolate is health food and Heidi is all grown up, 5’ 10”.
When Heidi lived in Mexico, she met Javier. They fell in love and got married. While honeymooning in Oaxaca they visited a health food store and sampled a chocolate tart, made with neither dairy nor sugar, which satisfied their particular dietary needs. They revisited the store during anniversary vacations and continued to enjoy it.
They recently moved near my wife and me, in Kingston, New York and, after a recent trip to Mexico, Javier was inspired to copy and improvise. The recipe worked so well, that he brought it with him to share as dessert with us after Valentine dinner. This cold, unbaked chocolate tart is delicious and healthy, like fruit, nuts and unsweetened chocolate. We even had a 100% cold coconut-milk schlag, which we ate before the photo.
Javier’s Unbaked Chocolate Tart — Dairy-Free, Sugar-Free & Gluten-Free
This dessert is sugar-free, but if someone likes their desserts sweeter a little maple syrup can be added to the avocado-cocoa mix when blending. Our family likes bittersweet chocolate and prefer this recipe sweetened only with dates.
Ingredients
- 150 grams (5.2 oz wt or 1 cup whole) almonds
- 150 grams (5.2 oz wt. or 1 1/3 cups whole) pecans
- 72 ml (1/3 cup) solid (not melted) coconut oil
- 84 grams (3 oz wt. or about 5) pitted dates, each one cut in half
- 5 goji berries
- 3 avocados, peeled, pitted, and halved
- 5 ml (1 teaspoon) vanilla extract
- 64 grams (2.2 oz wt. or 1/4 cup) Dutch-processed cocoa powder*
*I use Droste cocoa powder.
Preparation
- In a food processor, combine the almonds and pecans. Pulse for about 10 seconds until chopped. Add 15 ml (1 tablespoon) of the solid coconut oil. Process until well mixed but don’t turn it into nut butter.
2. Press mixture into a pie sheet, covering the bottom to form the crust.
3. Using a clean food processor, combine the dates with the goji berries. Melt the remaining coconut oil until liquified, and add to the mixture. Blend until it is a paste.
4. Transfer the date-goji berry mixture to a blender. Add the avocados, vanilla, and cocoa powder. Pulse function to turn the mix into a mousse or pudding-like consistency. Pour the mix over the nutty crust and spread the mix evenly.
5. Cover well with air-tight wrap and refrigerate for 24 hours before serving.
Steve Sloane
Steve’s entire professional career has involved selling high quality cookware and chef’s tools. He worked with and dined with Craig Claiborne and Dr. Ernesto Illy. He has insisted on quality and personally tested all his products. In addition to hosting retail events he has trained instructors at CIA, Peter Kump and Natural Gourmet Cooking School.
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