You thought I forgot didn’t you? I didn’t! I debated waiting to post this until tomorrow, but I thought since it was a tie, it’s only fair to post the recipes that were the top chosen on the same day. Did you see the Chicken Stew recipe? It’s pretty tasty – if I do say so myself.
Of course, that very short blog post took over an hour to write because my 4 year old woke up way too early. So I decided to take a break after that and waited until the kids went to bed to write this one. Because that is what a sane person would do. I am INsane often enough that I chose to preserve my own sanity for as long as I could (it might not last long as a parent – you either join ’em or… drink? haha… joking…) Anywho… preserving sanity and such. The kids are asleep. That was my point.
This recipe turned out so delicious. I had multiple people try it – just to make sure!
It takes some time to assemble but requires very little actual work. Doesn’t make sense? You’ll see….
Nut-Free Chocolate Chia Tart
- 1 1/2 cup coconut flakes
- 4 tbsp coconut oil
- 3 tbsp raw honey
Tart Filling Ingredients:
- 2 cups milk of choice (I used hazelnut milk)
- 4 tbsp chia seeds
- 1/2 cup dark chocolate chips
- 1 tbsp coconut oil
First, you have to prep the filling. Pour your 2 cups milk of choice into a jar or container of some sort. I used a quart ball canning jar like this one. Add the 4 tbsp chia seeds. Put the lid on the jar and shake shake shake! Or stir really well if you’re not using a jar. Shaking a bowl… wouldn’t end well. Next – melt the 1/2 cup dark chocolate chip and the 1 tbsp coconut oil together in a small saucepan on the stove. Stir well while melting. Once melted – pour into the milk mixture and shake shake shake again! Unless you’re using a bowl… then mix well.
Place the jar or bowl or whatever you just used to make the chia chocolate pudding in the fridge. For at least 3 hours. See where the time factor comes into play?
When your chia mix is more pudding-like, start on your crust.
Preheat your oven to 375*
For the crust – melt the 4 tbsp and 3 tbsp honey together in a small saucepan on the stove. Once melted – mix with the 1 1/2 cup shredded coconut. Pat this mixture down into a greased or parchment paper lined pie or tart pan and bake for 10 minutes at 375*.
Once the crust is done – pour the chocolate chia pudding into the crust then… place in the freezer for about 3 hours. More waiting! It’s torture – I know.
Once the tart has solidified a bit, you’re good! Take it out of the freezer and eat it! It tastes like a chocolate ice cream macaroon. mmmmm I topped ours with some whipped coconut cream.
You can now store it in the fridge. That is, if there’s any left to actually store away!