Jelly Tip Chocolate Tart

This recipe was a successful experiment! Dr Libby is one of our favourite health and wellness ladies and you will always find one of her cook books open in our kitchen.

We’ve taken her recipes for the Chocolate Velvet Tart and Raspberry Coulis and then added inspiration (a.k.a had a crazy idea) from the ultimate kiwi favourite, the Jelly Tip Ice-Cream and put them together to make the Jelly Tip Chocolate Tart!

Dr Libby’s recipe books are used so often in our kitchen that we don’t bother putting them away these days, and here’s a little secret for you…we often use Dr Libby’s recipes for the goodies that we take to the Yoga Parties! They always go down a treat…pun intended.

Because we think it’s important to look after our bodies and feed it well, we encourage you to use good quality organic ingredients where possible. Let’s do this!

Dairy and Gluten free chocolate tart. Jelly Tip Chocolate TartINGREDIENTS

BASE

1/3 cup of currants
1/3 cup of sunflower seeds
1/3 cup of pumpkin seeds
1/4 cup of Cacao Powder
2 dried dates, pitted and chopped
1 tablespoon of water
1 tablespoon of tahini

FILLING

1 cup of coconut oil, melted
1/4 cup of rice malt syrup (Dr Libby uses Maple Syrup)
1/4 cup of cacao powder
pinch of salt

JELLYTIP

1 cup of raspberries (fresh or frozen)
1 tablespoons of rice malt syrup (or maple syrup)

LETS GO!

Put all ingredients for the base into the blender and mix until well combined and slightly sticky. Line a loaf tin, or a 12cm tart tin. Spread the base mixture evenly, making sure to do up the sides of the tin too. Place in the freezer and leave while you make the filing. Whisk together the filling ingredients until glossy and lump free. Get the base from the freezer and pour the filling into it. Return the tart to the freezer. Place ingredients for the Jelly Tip in a saucepan and simmer on low heat for 5 minutes, stirring constantly. Remove from heat and allow to cool. Drain the raspberries through a sieve to remove seeds if desired. Once cool, pour the raspberry coulis over the tart and place back in the freezer for at least 1/2 hour.

Serve on its own or with a scoop of vanilla ice-cream (or dairy free coconut ice cream alternative) for the real Jelly Tip experience!

Enjoy!

Let us know what yout tastebuds thought of this modern twist on a kiwi classic, head on over to our facebook page or take a pic and post to instagram and make sure to tag us!