The food processor whirs, pistachios and dates crackling together in the bowl and then spinning up into a soft, rolling mound of dough. I turn the machine off, pinch off a bite to taste. A bit of salt, another date. In they go, the machine whizzing back to life. Outside my cherry tree drops singular petals from the quickly declining blossoms. I can see my garden plot from the window, half planted with kale and spinach starts and half sown with seed directly into the soil. A garden snake rolls his belly against the dirt.
Back in the day when I used to work in a raw food kitchen I would spend hours crafting tiny tarts and cookies out of nuts, dates, coconut oil, and vibey ingredients like cacao nibs and chia. Mostly in a little room with no windows where I essentially had to stare at a wall of spices and condiments while doing my work. When I wasn’t rolling dates and cocoa and coconut into balls, I was making veg sandwiches and picking sprouts out of my braid. Or just trying to find a moment of peace free from submerging my arms in dirty sink water. Fun times.
Thankfully I’ve moved on from minimum wage, dead-end jobs. And hopefully I won’t be in that situation again. But I can say that I got something positive out of it, in that it introduced me to the how-to behind raw dessert recipes. It’s all about balancing binders and sugars with fatty, whole food ingredients. That’s how you get treats that taste decadent while supporting a sexy, healthy bod.
Yes. I said bod.
This tart is a masterpiece of flavor and function. It tastes like strawberries & cream topped with milk & dark chocolate. And it supports a high functioning brain and beautiful skin/hair/internal organs. Hey, you’re internal organs can be beautiful too! Ask any doctor and he’ll tell you the same. I think.
When ALOHA contacted me about doing a post with some of their superfood products I was like OH HELL YES. I’m all about some super foods. And getting to consume chocolate alongside a slurry of nourishing greens/berries/mushrooms & whathaveyou? Into it.
The Chocolate Good Greens in the avocado superfood chocolate creme has a distinct milk chocolate flavor, and includes coconut sugar as a sweetener. It’s a really well balanced blend of super foods, cocoa and sweetener — not too much sugar, not too much chocolate.That’s how I like it. (Ingredients: dried spirulina, spinach, moringa, peas, wheatgrass juice, wild blueberries, raspberries, wild coconut water, white button mushrooms, hawaiian red alaea salt, cacao, maple sugar, coconut sugar, beet.)
If you don’t have access to the Good Greens Chocolate blend you can replace it with cacao and maple syrup (directions in the recipe).
And here’s a little tip, if you’re going to do a chocolate drizzle on top do it over parchment paper. That way you can stick the excess chocolate in the freezer to firm it back up; either use it as is as a topping for ice cream or collect the leftover chocolate and remelt it for other uses.
- ¼ cup almond meal
- ⅛ cup pistachio hearts
- 1 tablespoon chia
- 1 tablespoon coconut oil
- 2 medjool dates, pitted
- pinch sea salt
- 1 cup soaked cashews
- 1 cup frozen strawberries
- ¼ cup almond milk
- 5 - 6 large medjool dates, pitted
- ½ large avocado
- 1 packet chocolate ALOHA Good Greens
- 1 tablespoon cacao powder
- 1 tablespoon maple syrup
- OR (if you can't get ahold of Good Greens)
- 3 tablespoons cacao powder
- 2 tablespoons maple syrup
- In the bowl of a food processor fitted with an S blade, combine the almond meal, pistachio hearts, chia, coconut oil, dates, and sea salt.
- Blend until everything comes together in a pliable dough. Remove the dough from the food processor and place on a parchment paper lined work surface (not necessary, I just think it makes clean up easier).
- Separate the dough into 4 even rounds (if you're using 4 small tart pans / mason jar lids), two quarters and one half (if you're using two small tart pans and one 4"-5" pan) or one round (for a 9" tart pan).
- Press the dough into the tart pan(s) evenly, pressing the dough up the sides of your pan(s).
- Set aside.
- In a food processor or high powered blender, combine the cashews, strawberries, almond milk, and dates until smooth and creamy.
- Spoon the strawberry filling into the tart pan(s), spreading the top out with a spoon to create an even top.
- In a small bowl, mash together the avocado, chocolate ALOHA Good Greens, cacao powder, and maple syrup (you can use a blender here but I find it sort of difficult to blend, due to the small quantity of ingredients). Mash until even and creamy.
- Add a dollop of the Superfood Chocolate Creme to the tops of the tart(s).
- To create a swirl, use a small spoon to drag the chocolate creme in swirl working from the inside outwards. Clean the spoon after every drag.
- In a double boiler or a medium metal bowl set over a shallow water bath, melt the chocolate and coconut oil together.
- Once it has melted, arrange the tarts on parchment paper, then quickly draw drizzles of chocolate over the tarts a shallow spoonful at a time.
- Stick the tarts in the freezer for a minimum of 3 hours before serving, up to overnight (covered). If frozen hard, let thaw 5 minutes before serving.
Full disclosure: I received free product from ALOHA to create this post. All opinions and recommendations are 100% my own, as always. 0