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Italian Roast and Dark Chocolate Tart

Hands down the most decadent dessert I’ve ever made!  And, let me tell you, it is well worth the effort, which really isn’t all the significant. 

It was inspired by a recipe I saw in Bon Apetit, but, I changed it up quite a bit and made it gluten free.  I hope you’ll try it and enjoy it as much as I did. INGREDIENTS CRUST 1 box Midel gluten free ginger snaps1/4 - 1/3 cup of melted and cooled coconut oil 1/2 cup oats 1 Tbsp unsweetened cocoa powder FILLING 1 cup unsweetened cocoa powder 1 tsp organic Italian roast coffee 7 ounces of dark chocolate pieces, baking 1/2 cup of agave syrup 2/3 cup melted and cooled coconut oil 1/4 tsp salt PREPARATION CRUST * empty 1 bag of Midel gluten free ginger snaps into a food processor.  Mix until there are still some bigger pieces left. * add coconut oil and mix until it’s completely absorbed into the cookies. * add oats and blend until the mixture is a consistency of wet sand. * spoon and spatula out and coat a 9 inch to 12 inch tart or pie pan with the mixture. * cool for at hour, or at least until the crust is firm.

FILLING * add Italian roast coffee to 3/4 cup of hot water into a food processor and allow to dissolve. * add cocoa and allow to sit for a few minutes.  Then mix well. * add all the rest of the ingredients one at a time and mix in food processor very briefly, until the mixture is the consistency of pudding.  * pour mixture into the cooled tart crust. * allow to chill for at least an hour. * saves well in the fridge for several days!

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