I don’t usually spend much time on dessert, preferring instead to use that time to make actual food.
So, my post-meal dessert often subsists of a nice chunk of dark chocolate. The darker, the better.
However, every once in a while, I get the undeniable urge to bake something.
And recently, I threw together a dark chocolate cashew tart that’s made me rethink my hot-cold relationship with baking.
I had purchased some Just Cashew Meal* from Trader Joe’s with great intentions and (of course) never got around to doing anything with it.
But a Paleo dessert recipe featuring an almond crust got me inspired to put it to good use.
This Dark Chocolate Cashew Tart is stupidly simple and a decadently rich.
The chunky cashew crust is a great contrast to the smooth, creamy ganache filling.
Best of all – cashews have an innate sweetness, which allows me to get away with adding less sugar.
For those of you with food sensitivities, this recipe grain-free, low in sugar, and optionally dairy-free.
Still, this is dessert, so do me a favor and savor every. little. bite.
Dark Chocolate Cashew Tart (grain-free)
For the Crust
- 2 cups ground cashews
- 2 Tablespoons butter or coconut oil, melted
- 1 Tbsp coconut sugar
- ¼ tsp salt
For the Ganache
- 1 cup coconut milk, full-fat
- 12 oz bittersweet chocolate, finely chopped
Preheat oven to 350 degrees. In a large bowl, mix ground cashews, butter/coconut oil, coconut sugar, and salt. Transfer to a 9-inch tart pan. Using a flat-bottomed measuring cup,evenly press dough in bottom and up sides of pan.
Bake in center of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 30 minutes.
Place chocolate in a large mixing bowl. In a saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1-2 minutes, allowing the chocolate to melt. Stir until smooth and creamy.
Pour chocolate ganache into cooled tart shell and spread evenly with a spatula. Chill for at least one hour or until set.
As you can see, the Just Cashew Meal isn't exactly finely ground and therefore the crust is a bit crumbly. I personally really like the texture, however if you want a more refined crust, you can substitute any grain-free flour (coconut, almond, etc) for 1/4 to 1/2 of the ground cashews.
*UPDATE: A little birdie told me Trader Joe’s has sadly discontinued Just Cashew Meal. But fret not! You can simply take whole cashews and pulse them in your food processor (or blender) until ground up. I’ve made my own cashew meal using Crispy Cashews and it’s even better than TJs (and easier on the tummy). So there!
Be sure to use a really good quality dark chocolate, one with at least 70% cacao (and preferably organic, fair-trade). Chocolate has a host of health benefits, but only if you buy the right one. Also, be sure to buy an additive-free coconut milk, like this one.
Here are some photos to drool over.
I suspect this dark chocolate cashew tart will become a favorite in your house as it has in mine.
If you think this looks amazing – or have tried the recipe – tell me about it in the comments below.
Until next week,