Ingredients
- FOR CRUST:
- 2 cup raw or roasted walnuts and/or pecans
- 2 cups pitted medjool dates
- ¼ tsp sea salt
- 1 tsp coconut oil
- Foil or parchment paper to line pan
- FOR FILLING:
- 8 ounces 70% (or more) dark chocolate chips
- ⅔ cup coconut oil
- ⅔ cup maple syrup
- ¼ tsp sea salt
- 2 tsp vanilla extract
- ¾ cup hot coffee
- 1 cup cocoa powder
Directions
- Pulse nuts in food processor until somewhat chopped add dates, salt and coconut oil and pulse until mixture just starts to come together like cookie dough.
- Remove mixture and press into tart pan. You can press a small amount partially up the sides.
- Set aside and make the filling.
- In a microwave safe bowl, melt the chocolate in the microwave. It doesn’t have to be 100% melted as the friction from the blender plus the heat from the coffee will continue to melt it while it’s blending. Melt the coconut oil (I do this in a glass measuring cup so I can see the measure the coconut oil melted with ease.)
- Combine all ingredients into a high-speed blender and blend until smooth.
- Pour into tart shell.
- Cool in refrigerator until firm—I sometimes freeze mine so it sets faster.
- To serve, cut into pieces with knife dipped into hot water and wiped dry after cutting each slice.
- Optional: Garnish with coconut whipped cream, pomegranate seeds, or some berries.
Nutritional Facts
- Calories
- 445
- Fat
- 30.8g (Saturated Fat: 12.9g)
- Carbohydrates
- 46.6g
- Fiber
- 7.5g
- Sugar
- 32.7g
- Protein
- 6.9g
- Sodium
- 301mg
