Once in awhile, we come up with a recipe so good it sends our entire staff into a tizzy. This Chocolate Quinoa Tart is one of them. It’s beautiful, decadent and absolutely delicious. The quinoa in the chocolate crust resembles specks of gold and the pomegranate molasses adds a dreamy pop of color. The richness of the chocolate is perfectly complemented with the light and fluffy coconut whip. This dessert is made with only wholesome, real ingredients, making it that much sweeter. 🙂 Enjoy this on Valentine’s Day or any day of the year.
Chocolate Quinoa Tart
Gluten-free. Paleo. Dessert.
Ingredients
To make the crust
- ½ cup white quinoa
- 1 ½ cups almond meal
- ½ cup unsweetened cocoa powder
- ½ cup oat flour
- 2 tbsp chia seeds
- ¼ cup Chosen Foods 100% Pure Avocado Oil
- ¼ cup maple syrup
- Pinch of salt
- Chosen Foods 100% Pure Avocado Oil Spray for greasing
To make the filling
- 12 ounces bittersweet chocolate chips
- 1 13 oz can whole fat coconut milk
- 2 tsp maple syrup
To make the topping
- 1 13 oz can coconut cream
- 2 tsp maple syrup
- ¼ tsp vanilla extract
- 1 cup pomegranate arils crushed with a pestle or spoon in a bowl, juices reserved
- 3 tbsp pomegranate molasses optional
Instructions
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Position a rack in the center of the oven and preheat to 350°F. Grease a 10-inch tart pan with Avocado Oil Spray and set aside.
To pop the quinoa
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Heat a deep sauce pot over medium-high heat until the surface is almost smoking. Add the dry quinoa to coat the bottom of the pan in one even layer. Turn the heat down to medium, cover the pot, and shake it until the individual grains are prompted to pop, while also ensuring that they don’t burn, about 1 to 2 minutes. Crack the lid once or twice to let the steam escape, once the grains are perfectly puffed and fragrant, immediately pour them onto a small plate or rimmed sheet tray to cool.
To make the crust
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In a large mixing bowl, mix together the popped quinoa, almond meal, cocoa powder, oat flour, chia seeds, avocado oil, and maple syrup until the mixture forms a dough. Press the dough evenly into the greased tart pan and up along the sides to form the tart. Bake on a sheet pan for 20 minutes, until crispy and firm around the edges. Let cool for at least 10 minutes before adding the filling.
To make the filling
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Place chocolate chips in a medium heatproof bowl and set aside. In a small sauce pot, combine the can of coconut milk and maple syrup and cook over medium to high heat just until simmering. Immediately pour the milk into the bowl of chocolate. Let sit for 1 minute and then stir until smooth. Pour the filling into the baked tart shell and let cool in the refrigerator for at least 2 to 3 hours or overnight.
To serve
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Whip the coconut cream, vanilla, and maple syrup with a hand mixer until thick and creamy. Top the tart with the coconut cream, spoon over the crushed pomegranate seeds and their juices and drizzle with pomegranate molasses. Slice and serve chilled.
