Chocolate Fudge Tart

Chocolate Fudge Tart 2

Chocolate Fudge Tart 1

If I told you this scrumptious looking Chocolate Fudge Tart was gluten free, dairy free, has ZERO refined sugar and is no-bake, would you believe me?  Well, it’s totally true!  I used this recipe from Deliciously Organic and modified it just a bit to my liking.  What resulted was one of the richest, most delicious things I’ve ever had.  If you like super dark chocolate and fudge, this is the recipe for you. And if you don’t like super dark chocolate and fudge…what’s wrong with you?!?!!

Just kidding.

Chocolate Fudge Tart 3

Chocolate Fudge Tart 4

I love that the crust uses almond meal…it’s absolutely delicious in the recipe.  Little confession though…I had to use half almond meal and half oat flour (which I just made by processing organic rolled oats in my processor) because I ran out of almond meal.  It was still delicious and I might just make it that way from now on.  As with all “healthy” treats, this one still has calories and sugar, just not the refined, overly processed junk.  So use moderation but definitely feel free to indulge without guilt!  Make it for someone you love this Valentine’s Day!

Chocolate Fudge Tart 5

Chocolate Fudge Tart
 
Ingredients
Crust
  • 2½ c. Almond Meal (or half almond meal and half oat flour)
  • ½ c. plus 1 T. Hershey Special Dark Cocoa Powder
  • ¾ t. Sea Salt (I use pink Himalayan
  • ⅓ c. Agave (or maple syrup, honey)
  • ⅓ c. Coconut Oil, melted
Fudge Filling
  • 3 c. Hershey Special Dark Cocoa Powder
  • 1 t. Sea Salt (I use pink Himalayan)
  • 2 c. Agave (or maple syrup, honey)
  • ⅓ c. Coconut Oil, melted
Instructions
  1. Lightly oil or spray a 9-inch springform pan with non-stick cooking spray.
For the Crust
  1. In a large bowl, whisk together the almond meal, cocoa powder and sea salt. Stir in the agave and coconut oil until large clumps form. Press into the bottom and up the sides of springform pan.
For the Chocolate Fudge Filling
  1. In a large bowl, whisk together the cocoa powder and salt. With a large wooden spoon, stir in the agave and coconut oil. Mixture will get VERY thick. Pour into the crust and gently spread into an even layer. Freeze or refrigerate for about two hours, until firm. Cut into slices and serve immediately. (I actually froze mine overnight so it was a bit too firm when I took it out of the freezer. I had to let it sit and soften for about 30-45 minutes, just fyi.)
Notes
Serves16

 

 

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