Chocolate Tart with Peanut Crust Recipe - from Clean Eating Magazine

Photo credit goes to Beata Lubas, and the recipe credit goes to the January/February 2018 edition of Clean Eating Magazine.

Just because you're following a healthy diet, doesn't mean you can't indulge in some chocolate every once and a while (as long as you don't overindulge). Here's a great recipe from Clean Eating Magazine that will satisfy your chocolate-y, peanut-y cravings without undoing all of the hard work you've done in regards to eating healthy. If you want more delicious recipes like this one, visit their website https://www.cleaneatingmag.com/recipes/chocolate-tart-with-peanut-crust-recipe

Chocolate Tart (with peanut crust)

Serves 16

Hands-on Time: 20 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

1 1/2 cups chopped unsalted peanuts

1/2 cup coconut flour

3 tbsp raw honey, divided

1/4 cup coconut oil, melted

7 oz dark chocolate (70% to 85%) broken into small pieces

1 tsp pure vanilla extract

1/4 tsp sea salt

1 13.5 oz BPA-free can full-fat coconut milk

2 large eggs, lightly beaten

Unsweetened cacao powder, for garnish (optional)

1. Preheat oven to 350 degrees Fahrenheit. Mist a 10-inch fluted tart pan with removable bottom with cooking spray.

2. In a food processor, pulse peanuts until finely ground, 15 to 20 pulses. Add coconut flour and 1 tbsp honey and pulse 4 to 5 times to combine. With the motor running, stream in melted coconut oil and keep motor running until dough comes together, 15 to 20 seconds. Remove blade and transfer dough to prepared pan, scraping bowl of food processor with a rubber spatula if necessary (dough will be soft). Press evenly into bottom of pan and halfway up sides. Place pan on a baking sheet and bake until golden, 8 to 10 minutes. Set aside to cool slightly.

3. Reduce oven to 325 degrees Fahrenheit. Add chocolate to a heat-proof bowl with vanilla, salt and remaining 2 tbsp honey. In a small saucepan on medium, bring coconut milk to a simmer (do not boil). Pour hot coconut milk over chocolate and let stand 10 minutes. Stir with a wooden spoon until smooth. Whisk in eggs until well combined and pour mixture into crust. Return to oven until filling is set and no longer jiggles, 18 to 20 minutes. Let cool completely. If using, sprinkle top with cacao powder using a sifter or a fine mesh sieve.