Amongst the bills and junk mail I found two packages that made me happy: One is the Bay Area Consumers’ CHECKBOOK and the other is a certificate of commendation plus a check for Angela.
This month’s CHECKBOOK is featuring top doctors rated by their peers. Practicing physicians in the Bay Area were asked which doctors they considered most desirable to care for their loved ones, and Peter received the highest number of votes in the field of cardiology in San Francisco. I am so glad that my perpetually overworked husband has the respect and trust of his peers.
Angela won a community service grant to promote healthful eating and exercise in low-income children. When she was in Andover, she volunteered at the Lawrence Boys and Girls Club to teach kids karate. When she came back to San Francisco she started our blog with the intention of promoting healthy home cooking, starting from this household. This grant will encourage her to continue her efforts.
It is time to celebrate! In my younger days, I never allowed myself to enjoy the little victories in life. I felt that if I became pleased with myself, I would stop improving. But now I can feel proud and rejoice in every achievement of my loved ones. Life is worth celebrating. Period. Hence this delicious tart. It is an easy to make grain-free, sugar-free tart that you won’t feel guilty after eating a slice or two. You don’t even need to own an oven to make it. (For another excellent no bake cake, please check out Healthy Raspberry Cheesecake.)
INGREDIENTS FOR CRUST
1 1/4 cups raw almond meal or almond flour (or you can grind 1 1/2 cup of almonds)
1/4 cup coconut oil, melted
1 1/2 tablespoon xylitol or sweetener of choice
1/4 cup unsweetened shredded coconut
(You can add a little more coconut oil if the almond mixture feels too crumbly.)
INGREDIENTS FOR CHOCOLATE MOUSSE
6 tablespoon 100% cocoa powder
2 tablespoon xylitol or sweetener of choice
1 cup coconut milk
1/4 teaspoon vanilla extract
2 tablespoon coconut flour
1/4 teaspoon xanthan gum
Unsweetened coconut chips
In a mixing bowl, mix almond meal and shredded coconut with melted coconut oil and xylitol. Line a tart pan with food safe plastic wrap. Using a rubber spatula, spread nut mixture into the bottom of the lined tart pan. (The plastic wrap makes it easier to lift the tart out of the pan.)
In a small saucepan, mix the cocoa powder, xylitol, coconut flour and xanthan gum. Pour coconut milk and vanilla into the saucepan. Mix well. Stir over low heat. After the mixture thickens, turn off the stove and let rest for 1 minute. Pour chocolate filling into tart (or pie) shell. Place in the refrigerator to chill for 6 hours or overnight. (If you are in a hurry, you can leave the tart in the freezer for 30 to 45 minutes.)
When ready to serve, toast coconut chips in a small frying pan on the stove over medium heat, stirring occasionally until lightly browned. Allow the coconut to cool. Sprinkle coconut chips, sliced almonds on the tart. Decorate with raspberries. Slice and serve immediately.
Coconut oil becomes firm in the refrigerator due to its high melting point, which helps the crust on this tart solidify. It will remain solid below temperatures of 76°F.
Recipe Inspired by: