chocolate cherry tart

Oh Wow!

I made a commitment to myself to completely get off of refined cane sugar starting this week. My last remaining cane sugar intake was chocolate bars. I know I can make my own chocolate treats that are way tastier and less expensive than the bars. So I am finally going to do it! I will make one per week and really enjoy the process.

Doing chocolate with more wholesome, nourishing sweeteners like maple syrup slows down its uptake in the bloodstream for better blood glucose balance. It also slows down my intake because I can’t just grab a square of chocolate and shove it in my mouth!

Win win!

I hope you enjoy this recipe. Reach out when you are ready to finally get sugar out of your life once and for all! I am here for you! lisa{at}harmonizedcookery.com

CHOCOLATE CHERRY TART

You will need:

• 3 tablespoons coconut oil

• 1/4 cup plant milk

• 3 eggs

• 2 tablespoons maple syrup

• 2 tablespoons coconut flour

• 1/2 cup arrowroot flour

• 1/4 cup cocoa powder

• 1/2 teaspoon cinnamon

• 1 cup frozen cherries

• 1/2 cup coconut oil

• 1/2½cup cocoa powder

• 1/4 cup maple syrup

• 1 teaspoon vanilla

• a pinch of sea salt

Preheat oven to 350 degrees.

Place coconut oil, eggs, milk, maple, coconut flour, arrowroot, cocoa powder, and cinnamon in a mixing bowl and mix well. Transfer this dough into a pie or tart dish and press it down and spread it evenly throughout the pan and up the sides. Press it in with your hands and make sure it’s in an even layer.

Use a fork to pierce some holes along the base of the crust and bake it for 15 minutes.

Layer the frozen cherries over it and bake for 10 minutes more.

Mix together the remaining ingredients (you can use the same bowl) to make the filling.

Pour the chocolate filling into the tart over the cherries.

Place the tart in the fridge and allow the filling to set - about 2 hours.

Garnish with some thawed cherries if you like and enjoy!