Chocolate icebox Tart-From True Food Restaurant

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 To say I love chocolate is a gross understatement..........I can remember going to the corner Bartell's drugstore and going straight to the back of the store where the Fountain was, with my Mom, (who is almost 93 years old and still addicted to chocolate) ordering a two scoop Hot Fudge Sundae with whipped cream, nuts and a maraschino cherry.......... These days, I am still a self professed "Chocoholic", but now I moderate.....ugggghhh!  However, I only eat good dark chocolate, my palate sort of changed as I got older, no more milk chocolate, it just doesn't do it for me. This recipe was part of the class I was honored to be a part of in January, given by Lov'n the kitchen. Other recipes that Chef Stebner created and I have blogged about, are listed below in a link. This tart is healthy, it is easy to make and no baking! I love it and I am pretty certain, if you love dark chocolate, you'll love it too!

Chocolate Icebox Tart
Chef Michael Stebner- True Food Kitchen

1 cup Unsweetened Shredded organic Coconut
3/4 cup Ground Almonds
1 1/3 cups Unsweetened Natural cocoa Powder
1/2 cup Agave nectar
1 1/3 cups Coconut oil
1/2 cup Almond butter

Crust:
In a bowl, mix together the coconut, almonds, 1/3 cup of the cocoa powder, 1/4 cup of the agave nectar and 1/3 cup of the coconut oil. Mix well to make the crust. Press the crust into the bottom and partially up the sides of an 11 by 7 by 2 inch sheet pan or baking dish. Chill for 30 minutes.

Filling:

Put the almond butter and the remaining 1 cup cocoa powder, 1/4 cup agave nectar, and 1 cup coconut oil in a food processor and blend until smooth. Pour the filling into the chilled tart shell and shill for two hours or until firm. Cut into 1 inch squares and serve. Cover and refrigerate any left over. 

Makes 8-10 servings

You can find this at Whole Foods 
and other health food stores in your area

Chick-pea-bruschetta-chef stebner 

Chiciken Farro Salad- Chef Stebner 

Tuscan Kale Salad- Chef Stebner 

Have a great start to your week!

Cheers!
JJ