I developed this recipe as a finale, if you will, for my Kick The Sugar Warriors! We hadn’t tasted chocolate the entire time we were on the Challenge and I wanted to create something decadent, but without sugar.
Enter the Dark Chocolate Cherry Tart with Coconut Whipped Cream!
One of my Warriors made them and posted her pic on Facebook and several people asked her for the recipe. I thought it would be fun to share it with you all here.
The point of the Challenge was not to go 28 or 56 days (for those who did the Re-Integration Phase) sugar-free only to eat candy and cookies and muffins as soon as they were done.
In fact, many of my Challengers have told me they don’t even WANT to have sugar again. At least not until they feel they have a stronger foundation beneath their feet.
I understand that.
So, I wanted this recipe to be chocolatey and decadent, but sweetened with only a few cherries so that they could feel satisfied without the sugar spike.
Sugar is a drug, And some research shows it is 8 times more addictive than cocaine.
Some Challengers have discovered that their sugar addiction is strong and that certain fruits can even create massive sugar spikes and crashes, leaving them tired, hungry, and wanting more sugar.
This is why Food Journals are SO important. I talked about the importance of journaling in my interview with Olivia Pennelle. In that post, I also share a yummy recipe for dairy-free ice cream that you might like to try. 🙂
A few weeks ago, I shared a video recipe for coconut whipped cream. I love serving it with these tarts, but it isn’t necessary…it just makes the dessert a little more decadent and fresh, but I also enjoy these tarts alone.
I hope you enjoy. They won’t be as sweet as you might be used to, but you can feel really good about it…end enjoy every last bite!
Because I want you to love your life one bite at a time.
DARK CHOCOLATE CHERRY TARTS WITH COCONUT WHIPPED CREAM
Sarah Roberts
Makes 4 small tarts
Why I Make These: This is decadence and sophistication without the guilt and made in mere minutes! These are so fresh and tasty, you won’t even miss the sugar.
INGREDIENTS
- 1 tablespoon coconut oil
- 2 tablespoons almond butter
- 1 tablespoon unsweetened raw cacao powder
- Pinch Himalayan salt
- 4-6 dark cherries, frozen or fresh (I buy them frozen at Costco)
- Raw coconut flakes or strips (for garnish)
- Coconut “Whipped Cream” (optional) See recipe here.
INSTRUCTIONS
- In a small bowl, mix together the coconut oil, almond butter, raw cacao powder and salt.
- Chop the cherries into small pieces.
- In paper liners, place some cherry pieces on the bottom and spoon ¼ of the chocolate mixture per muffin cup so that it is evenly divided.
- Top each one with the remaining cherry pieces and a sprinkle of raw coconut flakes
- Place on a plate in the freezer to set for a few minutes.
While the tarts are setting, make your whipped cream, if using.
To Plate:
Remove the tarts from the freezer and peel away the paper liners. Place each one on a plate and spoon some of the whipped cream beside it. Enjoy with a spoon and your fingers! It melts quickly because of the coconut oil, but I think you will LOVE it!
NO sugar
All GOOD. xo
Leave A Response