A bit of a treat for the long Easter weekend this one! This chocolate tart recipe from febfast ambassador Nat Kringoudis is created without refined sugars or other nasties – yum!
1/2 cup of almond meal
1 cup of flour of your choice. I used spelt. If you wanted a gluten free option rice flour with work well.
1/2 cup of rice malt syrup
1/2 cup of coconut butter
200gm dark chocolate
1 cup of coconut cream or regular cream
2 egg whites
Preheat oven at 180 degrees.
Combine almond meal, flour, butter and rice malt syrup and combine.
Press into either a spring form tin or flan tray being sure to build up the sides roughly 1 cm.
Place baking paper on top and weight down with baking weights
Place in oven for 10 minutes or until edges are golden.
In a double boiler, melt chocolate and set aside to cool slightly.
Beat egg whites until fluffy and stiff peaks form.
Combine chocolate and coconut cream and mix well.
Fold through egg whites.
Add to cooled based and put in fridge to set.
Enjoy with raspberries and a healthy style ice-cream like cocofrio or similar.
Cut into small squares and sprinkle with cocao to serve.