I came up with this dessert so that I could use my new tart pan. What could be better reason?! And when one has a new tart pan, one must fill it with something delicious. Agreed?! This recipe will most likely make more batter than you will need. It will depend on the size and shape of your pan. If you do indeed have some left over batter, roll it into balls and dust with shredded coconut or cacao powder. This Bartlett Pear Chocolate Mocha Tart came out better than I imagined. Yum!
Chocolate Cake Ingredients:
- 4 cups raw walnut halves, soaked & dehydrated
- 2/3 cup raw cacao powder
- 1 1/4 cups packed Majool dates, pitted
- Sea Salt
- Process the walnuts halves until a course meal is formed in your food processor. Be careful that you don’t over process your walnuts or they will become to oily.
- Add the cacao and salt. Stop the food processor and scrap down the sides.
- While the food processor is running add the dates one at a time until they are completely incorporated.
- Press batter into the mold and chill while you make the puree topping.
Bartlett Pear Puree Ingredients:
- 1 cup of dried Bartlett pears, roughly chopped (rehydrate in water for about 10 mins.)
- 1 cup of dried pineapples, roughly chopped (rehydrate in water for about 10 mins.)
- I used a rectangular tart pan for this dessert.
- Drain the water from the soaked fruit and place both in the food processor, fitted with the “S” blade. Blend until it becomes light and fluffy.
- Spread the batter into the tart pan, or desired pan.
- Sprinkle with crushed walnuts (optional)
- I had set aside some whole pear pieces that were rehydrate for decoration, then drizzled some chocolate on top.
- Chill in the fridge and keep left overs stored in the fridge as well.
- This should last about 5-7 days.