Living Rawesome Day #79 Chocolate Ancho Chile Tarts pg. 192 entertaining in the raw
October 12, 2009
Tart Filling Ingredients
Cashews
water
agave
coconut oil
vanilla extract
sea salt
cocoa powder
ancho chile powder
Cookie Crumb Flour (For Tart Crust)
cocoa powder
oat flour
maple syrup
agave
coconut oil
sea salt
vanilla extract
I had cookie crumb flour left over for this tart, but I wanted to make it without a crust. I really don’t like crusts that much. I wanted to have the full flavor of just this spicy dessert filling. I have had one dessert that was spicy at a raw restaurant here in St. Augustine Florida. I really didn’t like it very much. I figured that M. K.’s recipe would be so much better.
I put all ingredients for the filling into the Vitamix and blended it up in less than 5 minutes. I tried some and WOW! My nose flared up. I tried it first without coconut oil, the spicy flavor was overpowering, but after adding the coconut oil the flavor became more mild.
It is an interesting combination. I can taste the chocolate but not the chile powder, the chile powder leaves a hidden spicy feeling. I can’t wait to have the tart with lime-spiced mango chutney and vanilla cream.
In the book. M.K. says that the creme cools down the kick of the ancho chile powder. I bought this powder in St. Augustine when I went with Jason for our Anniversary. I have never used ancho chili powder until tonight. Unless I used in one of the recipes I have done in the last 79 days. I don’t recall using it, anyway.
Tomorrow night, if I can get the ingredients I will make the chutney and vanilla cream.
It will take a rare person to like this dessert. I really don’t know anyone that will fall in love with this dessert, but I am willing to let anyone try it. Maybe I can find someone. If not, I shall have it all to myself. Yummy!
I want to have a good body, but not as much as I want dessert. ~Jason Love