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Gluten/Dairy/Sugar Free Chocolate Tart

I was diagnosed with Candida and leaky gut at the end of last year, and I took a hiatus from blogging to try and figure out my new restrictions. Coconut will now be used a lot more frequently, as the caprylic acid in coconut is a natural Candida killer! For Mother’s Day, I had less than an hour to whip up a dessert, so, of course, I did something totally new. That’s logical, right? Thankfully, it turned out to be FABULOUS, and I don’t use all caps very often, but this recipe deserves them. The original crust recipe, with just a few changes, can be found here, along with another recipe I’d like to try one day. The brownie recipe is a derivative of the common 35 calorie brownie recipe that’s circulating, that is disappointing as a brownie, but works wonderfully as a pie filling. Not only is it delicious, but it’s good for you! Give it a shot; you won’t be sorry.

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Gluten, Dairy, and Sugar Free Chocolate Tart

Crust:

In a food processor, combine until it forms a ball

2 c unsweetened flaked coconut

1/2 c almond flour

1/4 c coconut oil, melted

2 eggs

2 Tbsp coconut flour

1 Tbsp vanilla extract

2 droppers of English Toffee flavored liquid stevia

Press into a 10 inch tart pan with pop-out bottom sprayed with coconut oil- make sure you press a little rim around the edges, as in the picture.

Bake at 350 F for 15-18 minutes (just slightly lighter than golden brown…it will continue baking with the filling)

Once out, turn the heat up to 400 F

Filling:

Throw everything in the blender and let go on high for 1 minute

3/4 c unsweetened vanilla coconut milk yogurt or (if you can handle dairy) non-fat plan greek yogurt

1/4 c unsweetened almond milk

1/2 c unsweetened dutch process cocoa powder (using dutch process makes the flavor much more rich!)

1/2 c old fashioned oats

1/2 c xylitol, Truvia, Swerve, or Sugarless Sugar

1/3 c unsweetened applesauce

1 egg

1 tsp baking powder

2 droppers chocolate flavored liquid stevia

Pour onto tart shell and bake for around 20 minutes, until set. Since this is low fat, you don’t want to overbake it or it’ll dry out.

Let cool and serve with coconut whipped cream; you can even get fancy and put some vegan chocolate shavings on top!

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Peach Raspberry Tart

In honor of the one year anniversary of this blog, I thought I’d share one of my all-time favorite recipes! It’s a simple press-in crust that features mouth-watering fruit in all its glory. The raspberries just enhance the flavor and play very nicely with the peaches. The best way to make this is in a 10″ fluted, removable bottom tart pan or a springform pan, which is what I use since my tart pan is a 12″ and I’m too lazy to do the calculations for a bigger pan. Enjoy!

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Peach Raspberry Tart

Preheat the oven to 375 degrees F and spray your pan with olive oil.

For the crust:

Place 1 cup pecan halves (unsalted, raw) in your food processor and blend until finely ground.

Add 1 cup gluten free flour (Special Sweets Blend works nicely), 2 tsp freshly grated lemon zest, and a pinch of salt. Process briefly to mix.

Combine 1 egg white, beaten, 2 Tbsp coconut oil (melted), and 1/2 Tbsp cold water in a measuring cup, and drizzle into the dry mixture with the machine on.

Add up to 1 Tbsp extra water if necessary, but turn off the machine as soon as the mixture starts to stick together.

Dump mixture out onto a lightly floured surface and make into a flat, round disc for easy transfer into the pan. Press into the bottom of the pan and 1/2″ up the sides. Refrigerate for at least 15 minutes.

For the filling:

Combine 3/4 c. all fruit peach preserves (not jelly) and 1 1/2 Tbsp cornstarch (or tapioca starch) in a small bowl.

Add 1 1/4 lb ripe peaches, sliced and 3/4 c. fresh raspberries and toss gently.

Spoon into the crust and bake for 75 minutes or until the juices are bubbling.

You may want to place a pan on the rack below the tart pan to catch any leakage or drips if there are any.

Place pan on a rack to cool completely.

Only once cool, remove from the tart pan or springform pan, carefully. You may need to gently slide a knife around the edges to loosen it.

Serve with a mix of dairy free plain or vanilla yogurt and honey (1 c yogurt to 3 Tbsp honey), or whipped coconut milk with a light sprinkle of cinnamon on top.

Recipe based on this one from Prevention.com

 
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Posted by on September 26, 2014 in Dessert

 

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