Gluten-free chocolate-cashew tart

As a chef trained in traditional FRENCH pastry I’ve been told for years that eggs, butter, and sugar are three whales on whom the good dessert rests. “There could be no good patisserie without them,” they said. 

Here is my verdict – the aforementioned statement is a big fat lie and I’m here to prove it. 

So yes, this gluten-free chocolate-cashew tart doesn’t contain any gluten, dairy, eggs, or refined sugars. And yes, it is delicious, decadent, rich, and everything else a good french chocolate tart should be;)

Key ingredients of gluten-free chocolate-cashew tart:

Coconut flour – you can buy a pre-made one or finely ground unsweetened coconut chips.

Cocoa powder – you can use regular or dutch (for darker color). Just make sure the cocoa powder you use is of the best possible quality.

Coconut milk – only full-fat will work here, I don’t recommend substituting it for anything else.

Dates – any variety will work here. Since dates greatly vary in size I recommend weighting the necessary amount. 

Almond flour – ready-to-use flour or finely ground almonds both work great.

Chocolate – I recommend 70-80% cocoa for a deep chocolate flavor that’s not too sweet. If you, however, would like your chocolate-cashew tart on a sweeter side – use 45-50%

This Gluten-free chocolate-cashew tart recipe works best in a 9″ fluted tart pan. You can also use a pie dish – just keep in mind that in this case, you won’t be able to transfer your chocolate-cashew tart onto a serving plate.

Equipment, needed for this gluten-free chocolate-cashew tart:

• A powerful blender. I’ve had this this Nutribullet for 2 years now and it does the job really well.
• Non-stick fluted tart pan with removable bottom. I love and highly recommend my Wilton pan!

This tart is by far not my first healthy-ish* dessert. For more delicious healthy-ish dessert recipes check out these articles:

• Gluten-Free Black Forest cake (flourless)
• Berry cream tart with almond crust (GF)
• The most delicious healthy pumpkin tart (GF!)

*I say healthy-ish because remember – sugar is sugar even disguised as a handsome berry, dry fruit, or honey. Therefore, it would be irresponsible to call this (or any dessert, really) full-blown HEALTHY. It is, however, certainly the lesser evil of a dessert 😉

Knowing that you use my recipes makes me so happy! If you make this Gluten-free chocolate-cashew tart or any other recipes, please tag me @olesia.guts so I can see your creations!

Gluten-free chocolate-cashew tart

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 142 voted )

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Ingredients

Tart crust:

• 1 cup (65 grams) coconut flour 
• 1 cup (100 grams) almond flour
• 3 tbsp cocoa powder
• 6 small dates (30 grams) soaked in hot water for 10 min and drained
• 5 tbsp coconut oil, melted

Tart filling:

• ¼ cup cocoa powder 
• 1 cup (160 grams) cashews, soaked in hot water for 10 min and drained
• ½ can (180 ml) coconut milk
• 1 tbsp vanilla
• 70 grams 70% chocolate*
• 160 grams dates, soaked in hot water for 10 min and drained
• Berries of choice for garnish

Equipment:

• Blender
• 9" tart pan with removable bottom

Instructions

1. Preheat the oven to 350 F. Blend dates with coconut oil in a food processor/blender into a rough paste. Add both flours, salt, and cocoa powder and blend again, until well combined.  It should have a wet sand-like consistency. 
2. Brush a 9” tart pan with coconut oil. Transfer coconut-almond base into the pan. Firmly press it into the bottom and sides of the pan creating an even crust layer. Bake for 15 min, then let cool to room temperature. 
3. Blitz soaked dates in a blender with 1 cup water until smooth, dulce-de-leche like paste forms. Add cashews, vanilla, salt, coconut milk, and cocoa powder, and blitz again until perfectly smooth. It will take anywhere from 1 to 3 minutes, depending on how powerful your blender is.
4. Chop chocolate into medium-sized pieces and place it in a microwave-safe bowl. Microwave until melted, stopping to stir every 20 seconds to avoid overheating.
5. Mix cashew-cocoa mousse with melted chocolate until homogenous (make sure your cashew mousse is not cold, otherwise chocolate might get lumpy). Pour the mixture into a cooled shell and leave it in a fridge to set for at least 2 hours. Garnish with berries of choice right before serving and enjoy!

EQUIPMENT USED IN THIS RECIPE:

           

 

 

 

Notes

*I recommend 70-80% cocoa for a deep chocolate flavor that’s not too sweet. If you, however, would like your chocolate-cashew tart on a sweeter side - use 45-50%

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