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Thursday, August 1, 2013

Chocolate Almond Tart

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Getting home after a summer eating in New York has been a shock to my system. Months of gobbling up almost every tasty morsel in sight had to come to an end some time, I suppose. Most of the time, I'd be conscious and eat well, but I just couldn't resist a goat's milk ice cream here and a lobster roll BLT there. Can you blame me?

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 Walking through the door of my house greeted by both my dog and the wonders of central air conditioning, I knew my days of over-indulgence were over (well, at least for the time being). My lovely, well-equipped kitchen was a sight for sore eyes after a summer of rolling out cookie dough with a water bottle and hand-creaming butter. While the fridge is well-stocked with kale and cilantro and lentils and the cabinets overflowing with all kinds of grains and dried fruit, there is a dearth of fun food- though everything my mom makes is actually really delicious.

It's been nice detoxing. I'm starting to feel like a real human again. But, for all of the great bits about being healthy, I still get that little itch, usually right after dinner. Sometimes a peach will hit the spot. Other times, a cup of chai tea does the trick. And as for those other times? Well sometimes my sweet tooth is far too insatiable a beast to be tamed by fruit and tea.

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Because I'm trying to let my body recover, I'm doing my best to avoid the two tubs of gelato currently residing in my freezer. Instead, I'll opt for a slice of this chocolate almond tart. It's by no means dietetic, but it doesn't leave you feeling sluggish and have you jonesing for a snickers thirty minutes later. After all, I'll be free to stuff my face in two weeks once I get to London.

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  Chocolate Almond Tart
Makes one 9-inch tart

2 cups gluten-free oats
1/4 teaspoon table salt
10 pitted dates
1/2 cup almond butter
5 tablespoons almond milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 cup dark chocolate
1 tablespoon coconut oil
Almond flakes, for decoration
Maldon sea salt, for sprinkling over the top

In a food processor, pulse oats and salt into a fine meal. Add dates and almond butter and pulse until combined. Add almond milk, maple syrup, and vanilla extract and pulse until dough comes together into a ball. Press dough into a 9-inch tart tin. Meanwhile, set chocolate and coconut oil in a heat-proof bowl set over simmering water until melted. Pour chocolate mixture over dough. Sprinkle almond flakes and sea salt over chocolate. Cover tart and freeze until ready to serve.

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