It’s the one-year bookiversary of I Blew My Diet! Now What? To mark this joyful occasion, I’m pleased to share a new recipe from Chef Lizette Marx for a delectable, sugar-free, gluten-free, dairy-free dessert.
In this dish, chocolate macaroons meet sumptuous chocolate fudge and berries. What could be a better way to celebrate? Unlike most decadent treats that fill pastry cases, these mouth-watering tarts contain absolutely no sugar except for the natural sweetness of coconut and fresh berries. It’s a perfect Bounce Back Boldly dessert!
Makes 4, 3-inch tarts
Ingredients
Egg White Meringue
3 large egg whites
1/8 teaspoon sea salt
1 teaspoon vanilla extract
1/4 cup blanched almond flour
1 tablespoon unsweetened cocoa powder, sifted
2 cups unsweetened shredded coconut
Creamy Chocolate Fudge
1 tablespoon coconut butter
3 ounces unsweetened chocolate
Pinch of sea salt
1/2 teaspoon vanilla
1/4 cup coconut cream
1 teaspoon ghee
Garnish
1 ounce of unsweetened chocolate for grating on top of dessert, optional
1 cup fresh berries (choose raspberries, blackberries or blueberries or all three)
Directions
Preheat oven to 350º
Egg White Meringue
- Whip egg whites until foamy, add sea salt and vanilla and continue beating until stiff peaks form. To test this, stop the electric beater and then lift the whisks up and away from the beaten egg whites. If the whites make peaks and hold their shape, they are ready!
- Sift almond flour and cocoa powder together and gently fold into egg white batter. Once incorporated fold in shredded coconut. The mixture will look a little lumpy but keep folding until you don’t see any dried bits of coconut or almond flour and cocoa.
- On a parchment-lined baking sheet, form 4-inch round tart shells. The shells should have edges a little higher than the base so they can hold the chocolate fudge and berries. (If you have them, you can also use 4-inch round, non-stick tart shell pans.)
- Bake macaroon shells for 20 minutes turning the pan half way through baking time, so the tops and edges of the coconut become lightly toasted.
Creamy Chocolate Fudge
- While macaroon tart shells are baking, make the chocolate coconut fudge. Make a double boiler by setting a metal or other heat proof bowl over a sauce pan of simmering water. Make sure the bowl does not touch the water. Break the chocolate into pieces and place in the bowl with coconut butter. Stir from time to time until melted. Remove from heat and add the coconut cream, pinch of sea salt, vanilla and ghee. Allow to cool slightly but not completely or the fudge will be too thick to spread into the tart shells. If the chocolate does get too thick, place over the simmering water again to melt slightly.
- When the tart shells are done, spoon the chocolate fudge into the bottom of the tart shells. Cool until chocolate is partially set.
- Top shells with berries and shave more chocolate on top if desired.
I’m itching to know! What did you think? Please share a photo of the dessert you created and tag me on Instagram. Then describe the dish in one to three (okay, four) words. The winner gets a 15-minute complimentary consult with me.
Have you had a chance to buy I Blew My Diet! Now What? , which includes more recipes from culinary experts Lizette and Geoff Marx. To get If not, move fast. At this writing, you can get it on Amazon for only $1.99 on Kindle and $ 17.06 for the hardcover. Or if you’d like to support indie bookstores, get it here. Wondering if this book is for you, read the reviews here and let 500-plus readers tell you what they think.
