Thursday, October 13, 2011

Chile Chocolate Tart

I recently received a random package from Marx Foods.  The package itself wasn't unexpected, but the contents surely was!

Dried chilies, dried black trumpet mushrooms, dried marrow beans and coconut sugar filled my box...  two of which I needed to use to create a recipe for the Random Recipe Challenge!  My first thoughts involved mushrooms and beans, but then I recalled a treat I've made at least four times in the past month and still haven't shared with you ;)

I morphed the chocolate avocado pudding I've been making into this mexican chocolate tart, incorporating both types of dried chilies as well as coconut sugar.  I'd highly recommend giving this chocolate pudding a try if you haven't already, with or without the crust, and with or without the chilies!

Chile Chocolate Tart

For a completely no-bake version, you could make a nut & date-based crust!  The choice is yours on how spicy to make this-  1 or 2 New Mexico chilies add more flavor than heat, while 1 Japones chile will kick things up a bit ;)

For the crust:
1/4c Trader Joe's ginger cats crumbs (or any other gingersnaps)
1/2c pecan halves
3/4c rolled oats
1/2c white whole wheat flour
pinch salt
1/4c canola oil
3T maple syrup

For the filling:
2 ripe avocadoes
1/2c nut butter
1/4c coconut sugar
1/4c agave nectar (or more coconut sugar)
4-6T cocoa powder (depends on how intense you want it, I used 5)
1/8t sea salt
2T vanilla extract (or the seeds from one vanilla bean)
1-2 dried chilies (I used 1 New Mexico chile & 1 Japones chile)
1t ground cinnamon
1/4c strong brewed coffee or water

Preheat oven to 375deg.

To make the crust add dry ingredients to a food processor and pulse until the nuts and oats are pulverized, the mixture resembling coarse sand.  In a medium bowl, whisk together the oil and maple syrup.  Add dry ingredients to the bowl and mix until well combined.  Transfer crust to a tart pan or pie plate and press into dish.  Bake for 20min, then set aside to cool.

Grind the chilies in a spice/coffee grinder and pick out any large pieces left behind, you want as close to a powder consistency as you can get.  Add all ingredients for the filling to a blender or food processor and blend until well combined.  Add a little extra water if you need to thin it out any more, you're looking for a thick, but spreadable consistency.  Add filling to the cooled crust and   Refrigerate 1-2hrs or overnight before serving (this will help it firm up and make it easier to cut).

Disclaimer:  The coconut sugar and dried chilies used in the creation of this recipe were free samples provided by Marx Foods.

I'm also submitting this to Ricki's Wellness Weekend and Go Ahead Honey's October Event!


Lindsay and James Cotter said...

i love to bake with dried chilies! this is great shannon. You amaze me at these challenges!

Emily @ A Cambridge Story said...

What a unique tart! Love the photos!

Lauren @ Healthy Food For Living said...

Such a fun chocolate tart recipe! You know how much I love avocado-based chocolate puddings, and the addition of dried chiles is intriguing. I also love the sound of the gingersnap crust!

Fun and Fearless in Beantown said...

What a creative tart! I love the addition of avocado!

Ranjani said...

Wow - I *love* the mix of ingredients in this. It looks and sounds amazing

In and Around Town said...

Such a unique dish! That flavor combination is so unexpected but it sounds amazing!

Megan said...

I don't think I'm brave enough to try it with the chiles... maybe without! I love how avocado and chocolate just work together.

Ricki said...

This sounds totally heavenly! What a great combination of ingredients. I do hope you'll submit it to my Wellness Weekend event (which starts tonight and runs until Monday)--it's perfect! :)

Joanne said...

The texture in that tart is ridiculously spot on and I love the surprise of chile once you bite in! I'll be over to raid your fridge soon.

Daisy said...

oh my goodness, chocolate, avocado, coconut, coffee...what more do you need in life?!

Kelly said...

Sounds fantastic. I LOVE sweet and spicy together so this is right up my ally. I'm also a big fan of morphing one recipe I already like (and know works) into something entirely new so that makes this all and all, quite fun!

Lisa (bakebikeblog) said...

I LOVE LOVE LOVE the chilli / choc combination!

Elizabeth said...

This sounds fabulous. I love ginger cookie crusts.

Reeni said...

I need to incorporate avocado into a dessert - I love this!

Rosiecat said...

Mmm, I love chocolate with some spicy heat! Your tart sounds terrific. It reminds me of the Mexican Hot Chocolate they serve at Kaffein, a cute little coffee place in my old stomping grounds.

Cara said...

Love me some spicy chocolate! Glad you left the mushrooms out though :)

We Are Not Martha said...

I'm very obsessed with the chocolate and chile combination and this is RIGHT up my alley! Such pretty photos, too :)


Jess said...

That looks wonderful!

Bianca @ Confessions of a Chocoholic said...

Oooh very interesting! I've never actually made dessert with chilies before but I'm intrigued. Especially because this involves avocado and chocolate, yum!

Kerstin said...

So creative! I would love to play with coconut sugar :)

noosh. said...

This recipe looks amazing! Would love to have you enter it in this month's Go Ahead Honey, it's Gluten Free roundup (Spiced Desserts) that I'm hosting- let me know if you would like to enter it:

Candace said...

Seriously? I adore chile and chocolate. This looks fantastic. I love that it's healthy, as well. Yum!

ella@lifeologia said...

Hi, I loved this recipe so much I included it in my recipe roundup today ;)
I hope you don't mind. xo

Anonymous said...

Great flavors going on here! Love your photos, presentation, flavor combinations. You're the real deal! How refreshing to see such originality and playfulness with ingredients. I'm really glad I found you through Lazaro Cooks. =]

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