Dark Chocolate Tart with Cranberry Glaze
Have you all recovered from your Christmas food coma? I must admit that it typically takes me several days to recover from holiday food comas. That's because I was raised to be a patriotic American. And patriotic Americans eat as much as humanly possible on Christmas and Thanksgiving, change into sweatpants, and rationalize further eating as a service to their country. Or something like that. We Americans practice gluttony 365 days a year, but during most of the year, we at least try to mask it with the occasional protein smoothie and kale salad. But during the holidays, we let our gluttony flag wave high. It's almost a contest as to who can shove the most food in their mouth, clean their plate the fastest, and proceed to dessert the quickest. Participating in this nonsensical, diabetes-promoting contest almost guarantees a horrible stomachache for the weak-stomached like myself, yet we do it anyways. #Americuh
I naively thought that this year would be somehow different since it was my first vegan holiday season. After all, vegans just eat plants, right?
WRONG. As you can see from the title of this blog post/recipe, "dark chocolate tart with cranberry glaze" is not a plant (well, except cacao does come from a plant, so maybe this tart is a plant? Someone please help resolve this debate).
I won't try to rationalize this dessert as healthy. Because it's not. But do you really care when it tastes like gooey chocolate heaven? But if you really want to make it free of refined sugar, you can omit the Oreo-based crust and use the following recipe for a 9-inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt. Blend all ingredients in a food processor until the dough starts to come together.
But if you're feeling indulgent, stick with the crust recipe below. My bf's dad proclaimed that this tart was "the best god damn vegan dessert I've ever had" and then changed it to "the best god damn dessert I've had, period." You're welcome.
Dark Chocolate Tart with Cranberry Glaze
24 cream-filled chocolate cookies*
5 tablespoons coconut oil
Pinch of sea salt
*I used Newman's O's, but you can use regular Oreos if you want because they're vegan!
1 teaspoon instant coffee granules
3/4 cup hot water
1 cup unsweetened cocoa powder
1/2 cup + 3 tablespoons raw agave syrup
7.5 ounces dark chocolate, melted & slightly cooled
1/2 cup coconut oil, melted & slightly cooled
2 tablespoons vegan butter, melted & slightly cooled
1 1/2 teaspoons vanilla extract
1/4 teaspoon sea salt
1 cup unsweetened cranberry juice
1 tablespoon arrowroot powder (can substitute cornstarch)
1 cup fresh cranberries
1/3 cup raw agave syrup or coconut sugar
Pomegranate jewels, optional
Preheat the oven to 350°F.
In a food processor, pulse all crust ingredients until finely ground.
Press the dough along the bottom and up the sides of a 9-inch removable bottom tart pan. Bake for 8-10 minutes, until the crust is firm. Remove to wire rack to cool.
While the tart crust is cooling, prepare the filling. Combine the coffee granules and hot water in small bowl. Mix and let dissolve.
To the food processor, add the coffee mixture and the remaining ingredients (cocoa powder through salt). Blend for 1 minute or until ingredients are thoroughly combined and you have a smooth, creamy texture.
Pour the filling into the cooled tart and smooth with a spatula. Let cool slightly.
While the tart is cooling, prepare the glaze. In a small bowl, whisk the cranberry juice and arrowroot powder until smooth.
Transfer cranberry juice mixture to a small saucepan, along with cranberries and agave syrup or coconut sugar. Bring to a boil on high heat. Once boiling, reduce heat to medium-low heat and cook until cranberries are softened, stirring frequently, for 8-10 minutes.
Press mixture through a fine sieve and collect liquid into a bowl. Reserve the whole cranberries for another use (great as an ice cream topper!). Once you have a smooth sauce, pour it over the tart.
Top with pomegranate jewels, if desired.