Tasty Valentine’s Day recipe: Cacao heart tart

Vegan chocolate heart tart recipeI love chocolate just as much as the next gal, and it’s important to me to buy organic and fair trade chocolate, but that can be challenging to find at times.

No worries, homemade chocolate treats taste so much better than the store bought, pre-packaged, and processed kind anyway.

Seeing as Valentine’s day is just around the corner, I have attempted several different recipes in the hopes one would pan out and my husband would be able to enjoy a tasty treat on February 14.

That said, I am not the best at following directions. I tend to deviate frequently from the recipe, and though sometimes this can be good, it honestly turns out to be a disaster most of the time.

Except for this time — I found a wonderful recipe Cacao Coconut Ganache Tart over at Rawmazing. I was nervous because I’ve never made a ganache before that really tasted good at all.

I accepted the challenged and made sure I had the ingredients necessary. Of course I did not, so I had to change it up a bit to fit what I had in the cupboard — and this is what I came up with.

(I’m also looking forward to making more of her recipes. Don’t you think raw doughnut holes sounds very tasty?)

Ingredients

Pecan crust

  • 1 cup of whole pecans
  • 1/2 cup of shredded coconut
  • 1/3 cup of coconut oil

Cacao filling

  • 1/2 cacao powder
  • 1/4 cup of raw honey, agave, maple syrup
  • 1/4 coconut butter or oil

Serving size: 5 delicious tarts

Pecan crust

The original recipe calls for 1/2 cup of almonds and 1 cup of coconut. I decided to give pecans a try because they have a hint of natural sweetness to them…and I only had 1/2 cup of coconut. Therefore, I had to improvise.

Combine all 3 ingredients in a food processor. Scoop out the crust with a spoon and separate it between 4-5 small tart cups. Press down and place in the freezer while you prepare the chocolate filling.

Chocolate filling

You will need to melt the coconut butter/oil. To keep it raw, either melt it in your dehydrator or in a bowl immersed in warm water. Once the coconut butter/oil is melted, incorporate the cacao powder and honey. The original recipe calls for 1/2 cup of agave. I did not have agave. So I used raw honey and found 1/4 of a cup was plenty of sweetness for me.

On a side note, I added about 3-4 tablespoons of beet juice to try and give it a red hue. As you can see this did not workout in my favor. Next time, I may add about 1/2 cup of mashed raspberries to give it more of a red color.

Take the tart crust out of the freezer, and pour the filling into each tart. I had trouble not licking the entire bowl first. Once the tarts are filled with the chocolate, return them to the freezer until they get nice and hard. It could take anywhere form 15 minutes to 1/2 an hour. Take them out of the freezer and make sure to eat them right away because they will begin to melt quickly. You don’t want pecan mush and liquid chocolate in your hands?

Surprisingly, the tarts tasted fantastic, and I was able to shape one of them into a tiny heart. Not bad for a first time heart shape maker. What do you think?

Now my husband will be able to indulge in some chocolate treats with a tiny environmental footprint, come Valentine’s Day. I think this is a win-win for everyone.

Now I’m just keeping my fingers crossed that I will have some nice long stemmed herbs waiting for me in a vase.

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About Stephanie Moram

Stephanie Moram is the Good Girl Gone Green. She is a tree hugger; she is almost vegan; she is trying her best to make a difference on this planet. To say Stephanie is passionate about “all things green” and simply calling her passion environmentalism is an understatement! She wants to be the voice of change that will help others make their positive contribution to the environment. You can find Stephanie making a difference at her site, Good Girl Gone Green, or on twitter at GGirlGGreen.

  • http://www.naturemoms.com/blog Tiffany

    Those look delicious!