Chili & Chocolate?

I’d actually never tried it before but I’d heard some good stuff…

And considering the explosion of Chili we’ve had in our Healthy Patches lately + the fact that old V day’s around the corner I thought… why not!?

So I did…

& ohhhhh ma goodness!

These 2 seriously pair up like no other!

Rich dark chocolatey goodness with a sudden bite of Chili at the end… add in a pinch of pink salt & it’s the ultimate combo… seriously awesome!

If you haven’t tried them together before & you think i’ve gone mad… I assure you I haven’t!

Once you make this tart you’ll be hooked, I promise!

Alright, so let’s talk about the tart…

It’s super simple & insanely delicious, but it’s even better when you have a heap of fun making it!

A few pointers… 🙂

First off – You don’t have to use a rectangular baking dish, just use whatever you have on hand! We had a rectangle one so that’s what I used. Also, I spent a good minute making sure the tart casing was nice, even & smooth – but if that will give you the irrates… just slap on the old “rustic” tag! (They do this on Masterchef a lot, so it’s all good!)

Secondly – Choose your own Chili! We have 4 different types of Chilis growing at the moment & we ended up using 1 big super HOT Chili because we like the heat, however you might like a milder Chili – your call.

Thirdly – I topped the tart with berries & flowers because we have a heap growing, you might like to top it with something else… again – your call!

Alright – let’s get onto the Health Benefits!

Cacao – One of the richest sources of magnesium on the planet which is essential for healthy well hydrated skin, muscle & nerve function. Cacao also contains the chemical anandamide aka the ‘bliss molecule’ which has been shown to improve your mood!

Coconut – Packed to the brim with healthy fats, coconut helps you stay satiated for longer, quickly burn fat for energy & balance both your hormones & cholesterol.

Chili – A great source of vitamin A + C & it also contains capsaicin – the compound chili gets its hotness from – capsaicin has been shown to reduce pain, reduce your risk of coronary heart disease & even help your body to adapt to hot temperatures.

Pink Salt – AKA Himalayan Salt, contains over 80 minerals, has been shown to help balance your body’s pH levels & help you to get a more restful sleep – it’s seriously incredible stuff!!

Okay… Now for the recipe!!

Ingredients

Tart Case

1 tbsp Cacao Powder

1 Cup Coconut Chips

1 Cup Almond Meal

1/2 Cup Hemp seeds (optional, add another 1/2 Cup Almond Meal if not using)

1 tsp Manuka Honey

1 tsp Cinnamon

1/4 Cup Coconut Oil

Good pinch of Pink Salt

Tart Filling

1/2 Cup Cacao Powder

1/2 Cup Coconut Oil

1 Heaped Tbsp Manuka Honey

1 piece of Cacao Butter, equivalent to around 1/4 Cup (have a look at photo for size) or alternatively use 1/4 cup of Coconut Butter.

1/2 Cup Cashews

1 tsp Cinnamon

1/2 Cup Coconut Milk

1 fresh chili (The type of chili you use is up to you – We have used 1 mighty hot Chili as we like a lot of heat!)

Pink Salt to taste.

Method

Tart Case

1. Place all ingredients into food processor & process until moist crumbs form.

2. Create your tart case/shell by firmly pressing the crumb mixture into a rectangular silicon mould, or if you want to use just a normal baking dish make sure to place baking paper underneath so the tart shell doesn’t stick to the dish. Smooth out & try & make as even as possible… or go with the rustic look.

3. Place into the freezer whilst you make your filling.

Tart Filling

1. Place all ingredients except chili & salt into a high speed blender.

2. Blend until smooth

3. Add your desired chili & a nice pinch of salt & blend again – taste test to make sure you’ve got just the right amount of chili & salt – if not, add more!

4. Remove tart case from freezer & spoon the filling into the case.

5. Refrigerate for a few hours before eating.

6. Cover with fresh berries if desired & ENJOY!

Crystal xx