RAW VEGAN BANANA PB CHOCOLATE TARTE

My first year out of The Institute For Integrative Nutrition, long before I started this blog, I attended their annual conference for students and alumni. While the conference was outstanding, the thing I remember most was my first ever visit to Hu Kitchen with my best IIN girlfriends during the lunch break. I was totally blown away by the Hu Kitchen philosophy, with it’s hyper clean ingredients, and menu that fits every single kind of diet profile. But the highlight was the chocolate. Oh my the CHOCOLATE. I brought home as many chocolate bars and chocolate treats as I could possibly fit into my backpack that weekend. Thankfully, I can now found my beloved chocolate at some retailers in Los Angeles, and no longer have to leave room in my carry-on for chocolate bars when visiting NYC.

I recently got a shipment of Hu Chocolate bars, and as Valentine’s Day is just around the corner, I wanted to work my favorite, Crunchy Banana Dark Chocolate, into a raw vegan & paleo dessert so that I can treat my boo and my friends to a dessert that they can feel good about.

This dessert is incredibly easy to make if you have a food processor. The only other specialty equipment you need is a spring-form pan. Just make sure to keep it in the fridge or freezer before you serve, the chocolate ganache is made from coconut oil and does slide around a little at room temperature.

WHAT YOU’LLL NEED FOR CRUST:

2C Raw Almonds

5 Medjool Dates

4T Raw Cacao Powder

2T Coconut Oil

1-2T Water

1T Maple Syrup

2 Pinches of Sea Salt

WHAT YOU’LLL NEED FOR FILLING:

1.5C Raw Cashews, soaked overnight, then rinsed and drained

3/4C Coconut Cream

1 VERY Ripe Banana, sliced

1/4C No-Sugar Peanut Butter

2T Maple Syrup

WHAT YOU’LLL NEED FOR GANACHE:

1/2C Raw Cacao Powder

1/4C Maple Syrup

1/4C Coconut Oil, melted

2 Bars of Hu Kitchen Crunch Banana Dark Chocolate, chopped

Vegan Hu Chocolate 3.JPG

LET’S DO THIS:

Line the bottom of a 9” springform pan with parchment paper. In the bowl of the food processor, run the almonds until a coarse meal forms. Add the rest of the crust ingredients, and run the processor until all ingredients are well-combined (it will be firm and slightly sticky). Using your hands, press the crust into the bottom of the springform pan, evenly distributing the crust along the bottom. Freeze for 10 minutes.

While the crust is freezing, rinse the bowl and blade from the food processor. Combine all of the filling ingredients in the bowl, and run the food processor until smooth, scraping down the sides as needed. Pour the filling over the crust, and smooth with a spatula. Return to the freezer to set while you prepare the ganache.

In a small bowl, combine the cacao powder, maple syrup, and melted coconut oil. Make sure that the ganache is smooth enough to spread, but not too runny, it should be loose, but a bit firm. Gently spread the ganache over the frozen filling, spreading evenly, and then top with the chopped Hu Kitchen chocolate bars. Return to the freezer to set for at least 30 minutes.

To serve, run a wet knife around the edge of the taste to loosen, and then use a large wet chef knife to slice into pieces. Make sure to keep the tarte frozen or in the refrigerator as the coconut oil will run at room temperature.