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!