Dark Chocolate Raspeberry Chia Tart

 

DARK CHOCOLATE RASPBERRY CHIA TART

I made a chocolate chia pudding awhile ago that my husband freaked out over and it got me thinking how I could evolve that recipe into a delicious tart.  This will not disappoint!!  This is for all those dark chocolate lovers out there and the raspberries just fancied it up in this beautiful way and added a lovely sweetness to the tart.  This is really easy to make actually and just requires a few simple steps.  It holds very well in the refrigerator for at least 5-6 days and I think it screams holiday!  It would actually be a perfect addition to any party for those seeking a healthier option for dessert!  This tart is actually full of protein too from the chia and collagen from the vital proteins.  This could easily be adapted to be vegan too if you had a vegan collagen substitution (I personally do not know of one) but you need something to help the dark chocolate chia pudding to set up which is what the collagen helps do.  Also, if you do not have a tart pan do not worry, simply use a brownie pan.

No matter whether you use a tart pan or a brownie pan, if you’ve followed my recipes for awhile you know that I feel the most important part is the gathering.  Food can be such a beautiful way we extend our love for one another so my hope is that you make this and enjoy it with someone who is dear to your heart.  Chef’s note: please scroll down on the recipe so you have all the ingredients as I broke the ingredients and method into steps so the recipe would be easier to follow.

EQUIPMENT

Tart pan or brownie pan

Double boiler or 2 sauce pans

Measuring cups

Measuring spoons

Spatula

Parchment paper

Food processor

INGREDIENTS – STEP ONE

For Crust:

1 cup of raw or roasted unsalted almonds

2 packages of gluten free oatmeal’s or 3/4 cup oatmeal

1/4 cup unsweetned cocoa powder 

2 tbs unrefined coconut oil

5 large medjool dates 

Pinch of sea salt 

1 tsp real vanilla extract

1/8 cup filtered water 

METHOD

Cut your parchment paper into a circle the size of your tart pan or a rectangle for the size of your brownie pan.  Then set the tart pan aside briefly.  Take your food processor and add almonds, oatmeal, cocoa powder, coconut oil, medjool dates, sea salt and vanilla extract.   Pulse until it begins to form into a nice dough.  Then add water and pulse till ingredients are fully combined and it forms a nice dough that sticks together.  Once fully combined, take the dough and use your hands to press the dough evenly throughout the tart pan.

INGREDIENTS – STEP TWO 

For Chocolate Chia Center:

2- 3.5 oz dark chocolate 70% or higher 85% (I used green & blacks 70%)

1 can full fat coconut milk

2 tbs real maple syrup

Pinch of sea salt

1 1/2 tsp real vanilla extract 

1/2 cup chia seeds 

2 scoops of collagen peptides @vitalproteins

METHOD

Take a double boiler or two pots placed inside of each other. Fill the bottom pot with water then place the other pot on top. Add the chocolate and break into pieces.  Place the heat on your stove top to medium and let the chocolate melt. Once the chocolate is melted remove the bottom pot that had water in it and place to the side.  Now take your pot with the melted chocolate and add the coconut milk then place back on the burner placing the heat on your stove top to medium. Use a fork or whisk to combine the melted chocolate with the coconut milk.  Once fully combined, now add maple syrup, sea salt, vanilla extract, chia seeds and collagen peptides.  Use a spatula to fully combine all the ingredients and scrape the sides of the pot and continue to cook on the stove for 2 minutes.  Remove from heat then pour immediately over the crust.  Now top with fresh raspberries.  Chill in the refrigerator or rest at room temperature for 2 hours till the chocolate center firms up.  I highly recommend storing it in the refrigerator though as it really gives it this wonderful texture that reminds me of a delicious chocolate truffle.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

Seasonal Holiday Chocolate Bark

SEASONAL HOLIDAY CHOCOLATE BARK

Call me crazy, but this is my favorite time of year.  I absolutely love the holiday season.  The smells, the lights, the Christmas tree, the wild and excited kiddos.  I know one day they will not be this age and so I really try to cherish each year that we still have where they are so ever present in the magic of the holidays.  We have certain traditions, certain foods that we come back to year after year and this holiday bark is one of them.  It makes the most fabulous gift and is so easy to do too!  It is especially fun to do with kiddos and the options are honestly endless.  You can use whatever chocolate you like (milk chocolate, white chocolate, dark chocolate) and add whatever nuts, dried fruit, pretzels, crushed candy canes for peppermint bark!  You can go super gourmet such as black pepper, dried apricots and lemon zest or pistachio, sea salt with dried cherries just to name a few!

It is really hard to mess this recipe up not to mention everyone who receives it will absolutely love it.  People really appreciate homemade gifts because you’ve made them with your own hands.  You took the time to slow down a bit and make something from the heart.  I think there the best gifts anyway.  Most importantly though, I really believe the holidays are about finding ways to gather and connect.  Food and the traditions around food and the holidays can be such a beautiful way to bring people together.  If this recipe can do just that, then I’ve done my job.

 

EQUIPMENT:

Double boiler or pots of equal size

Measuring cups

Measuring spoons

Rubber spatula

Parchment paper

9 by 13 inch brownie or cake pan

Large sharp knife

INGREDIENTS:

5-6 3.5 oz Chocolate Bars (I like Green & Blacks 70% & 85% dark chocolate bars) broken into pieces

1 tbs unrefined coconut oil

2 tsp sea salt

1 cup dried and sweetened cranberreis

1 cup roasted almonds

1/2 pistachios

METHOD:

First take your brownie or cake pan and line it with parchment paper, then set it aside.  Take a double boiler or pots of equal size and place water in the bottom pot, then place the other pot directly on top.  Add the pieces of chocolate along with the coconut oil and place your stove top to medium heat.  As chocolate begins to melt, reduce the heat to low.  Once the chocolate is completely melted,  use your rubber spatula to pour the melted chocolate into your parchment lined pan making sure the chocolate is evenly distributed.  Sprinkle the chocolate with the sea salt evenly then follow with the dried cranberries, almonds and pistachios or whatever you are adding to your bark.  I like to let my chocolate set up overnight but you can quicken the process by placing your chocolate in the freezer for 1-2 hours till it becomes firm (just watch it closely so it does not freeze).  Once firm, remove the chocolate with the parchment paper out of the pan.  Take a sharp knife and cut the chocolate bark into “bark like” pieces.  Once all the chocolate has been cut, you can store the bark in an airtight glass container such as a Pyrex.  It will keep well for at least 7-10 days at room temperature or you can store it in the refrigerator.   Assemble them when your ready into gifts by placing two to three pieces of bark in a clear cookie bag, then tie with a pretty ribbon.  They make the most lovely gifts!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Seasonal Holiday Cranberry Sauce

SEASONAL HOLIDAY CRANBERRY SAUCE

We are all getting into the spirit of holidays and I really love this time of year.  It always has this cozy feeling and I get really excited about all the traditional holiday recipes.  I have to say cranberry sauce is one of my favorite additions to the thanksgiving table and the color alone of these gorgeous vibrant seasonal cranberries get me every time!  It is not limited to Thanksgiving either, be sure to use this at Christmas or with any holiday roast!  There is a reason too that cranberries are in season this time of year as the are packed with powerful antioxidants and rich in vitamin C making them a powerful immunity booster.  We sure could use all the help we can get during flu season with all the holiday hustle and bustle and I’m always amazed how nature supports us.

I absolutely love this recipe because the tartness of the cranberries is paired with a touch of citrus.   I also like to cut the sugar in half as I really don’t think cranberry sauce needs all that sugar and it allows the true flavor of the cranberries to reveal themselves while still not becoming to tart.  This recipe is super easy, delicious and quick and in my opinion and so much better than the cranberry sauce that comes in a can.  I also like to double the recipe and then tie the glass containers with a bow to give out as gifts or to bring to a party.

EQUIPMENT:

Medium saucepan

Measuring cups

Measuring spoons

Microplane or zester for grating

INGREDIENTS:

Zest of one organic lemon

Zest one organic orange 

Pinch of sea salt

1 tsp cinnamon

Grated fresh nutmeg, the equivalent of 1 tsp (optional)

1 1/2 cup organic sugar

1 1/2 cup water

1 package organic cranberries 

METHOD:

Put all of the above ingredients in a medium sauce pan. Bring to a boil then let reduce for 30 minutes till the liquid reduces to about half and sauce is nice and thick.  Let cool and then store in glass containers and place in your refrigerator.  Can be kept in an airtight glass container for up to 7-10 days in your fridge.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my Continue reading

Gluten Free Seasonal Apple Tart

Happy Fall!  I really love everything about this time of year.  The cool temps, crunchy leaves, the smell of the air, pumpkins and yes apples!!  Lately, I’ve been slicing apples and sprinkling them with cinnamon and a squeeze of lemon as an afternoon snack.  My kiddos absolutely love it too and it is so simple and yet absolutely delicious!  With all these beautiful seasonal apples in abundance right now, this morning it got me thinking about recipe ideas as the holiday season approaches that are easy, delicious and yet don’t require a lot of time and are also healthier!

I whipped up this easy tart this morning and it turned out really nicely and would be fabulous as dessert with a scoop of vanilla ice cream, a dollop of whipped cream or on it’s own with a cup of tea in the afternoon.  This also can be easily adapted to be vegan simply by adjusting the butter to a vegan option like miyokos kitchen cultured vegan butter.  The fruit can also be adjusted throughout the seasons for example fresh peaches or plums in summer.  I think it is important for a good recipe to have versatility so enjoy!

Gluten Free Seasonal Apple Tart

 

Tools:

Measuring Cups

Measuring Spoons

Tart Pan or 9 inch Cake Pan

Food Processor

Parchement Paper

Ingredients:

For Tart Dough:

2 cups gluten free oatmeal (I like Qia Oatmeal)

1 tsp ceylon cinnamon 

1 tsp sea salt

1 stick cultured grass fed butter cut into pieces

1 cup gluten free flour (I prefer Pamela’s Gluten Free flour)

1/4 cup real maple syrup 

For Apple Topping:

4 large honey crisp apples peeled, cored and sliced thinly  

1 tsp ceylon cinnamon 

1 tsp sea salt

1 tsp fresh nutmeg grated or ground nutmeg 

1 lemon juiced 

1/2 cup real maple syrup 

Method:  

Take a piece of parchment and cut into a round circle that is the same size as your tart or cake pan.  Then lay into the bottom of your pan.  Ideally use a food processor like a cuisinart (chef tip: fork and bowl can also be used if you do not have a food processor to combine all the above ingredients) and add oatmeal, cinnamon, sea salt, butter, gluten free flour and maple syrup.  Pulse in your food processor till it forms into a dough.  Once it forms into a dough, remove from food processor and use your fingers and press into your cake pan or tart pan approx. into a 1 inch layer.  Set aside briefly while you make the apple topping.

Now take apples and peel them, cut the cores out and slice them thinly.  Add sliced apples to a large bowl, then add cinnamon, sea salt, nutmeg, lemon juice and maple syrup.  Roll the apples and combine all the ingredients well.  If your short on time just pour the apples over the tart dough or if you have more time arrange in a fan like circular manner like the picture below.  Place on a cookie sheet and bake at 375 for 45 minutes till golden brown.  Once baked cool on a wire rack.

 

For more delicious every day recipes, my new cookbook EmPowerful can be ordered here:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Wishing everyone a safe and happy holiday season! Oxoxoxo Chef Emery