Paleo Chocolate Fudge Tart
November 26, 2014
Category
Body Loving Desserts
Gluten Free Goodness
Non-GMO Nirvana
Pay It Forward Paleo
Superbly Soy Free
Paleo Chocolate Fudge Tart
Gluten Free | Paleo | Non-GMO | Soy Free | Organic | Sweetened with Raw Hone
Notes
* Be sure to purchase allergen-free chocolate chips. We often choose Enjoy Life. For tips on substituting the chocolate chips, please reach out to us for ideas. We love to work together for wellness!
Ingredients
Almond Shortbread Crust
- 1 ½ cups almond meal
- 1 cup coconut flour
- 6 tablespoons softened butter
- ⅓ cup honey
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
Chocolate Fudge Layer
- 1 (10-oz.) pkg. of chocolate chips*
- ½ stick of butter
- 2 teaspoons vanilla
- 2 eggs
- ¼ cup coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 dash of sea salt
- ½ teaspoon baking powder
- 1 dash of sea salt
Date Sauce (optional)
- 1 cup pitted dates, halved
- ¼ cup butter
- ¾ cup coconut milk (almond milk may be substituted)
Instructions
Almond Shortbread Crust
- Combine all the ingredients into a soft dough.
- Press the dough into a greased 9-inch tart pan, making sure to bring it up the sides of the pan. Set aside.
Chocolate Fudge Layer
- Combine the chocolate chips and butter in a microwave safe bowl. Melt in microwave, taking out to stir every 20-30 seconds. The chips will melt fast, so do not overheat.
- Quickly add vanilla and eggs, while constantly stirring to incorporate the eggs.
- Stir in coconut flour, baking soda, powder, and sea salt.
- Pour the batter into the pressed tart shell.
- Bake at 350 degrees for 18-20 minutes. The chocolate will be set with a slightly shiny top. Do not over bake.
Date Sauce (optional)
- Combine ingredients in a small sauce pan.
- Simmer on low for 10-12 minutes.
- Remove from heat.
- Carefully pour into food processor or blender and mix until soft smooth consistency.
- Pour over baked chocolate tart.
- Serve!
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