Happy "Almost Winter" Runners!

We spend a lot of time here at the RunVermont offices talking about food. This could be anything from skittles to cheeseburgers to this delectable chocolate tart. We thought it would be fun to share some of our favorite recipes with you all. If you have a recipe to share send it along to Jess@runvermont.org and we may use it for this blog! This recipe was given to us by Leslie Myers - Chef and owner of Foodsense Now

Enjoy!

Dark Chocolate Tart with Coconut Cream

One Each 9” or 10” inch round tart pan with removable bottom OR rectangular 4 1/2″ x 13 3/4″ pan. You could also use a springform pan, but you will need to freeze tart before you unmold. Blender Food Processor

Crust

Ingredients

2 Cup Raw or Roasted Walnuts and/or Pecans (single nut or mixture of both depending on your preference) 2 Cups pitted Medjool Dates ¼ tsp Sea Salt 1 tsp Coconut Oil Foil or parchment paper to line pan

Method

Pulse Nuts in Food Processor until somewhat chopped Add Dates, Salt and Coconut Oil and pulse until mixture just starts to come together like cookie dough Remove mixture and press into tart pan. You can press a small amount partially up the sides Set aside and make the filling

Filling

8 ounces Dark Chocolate (I like to use an 85% dark chocolate, but anything from semi-sweet to extra dark will work). You can use chips, morsels and/or chopped chocolate 2/3 Cup Coconut Oil 2/3 Cup Maple Syrup (please use the real stuff) or Agave Nectar ¼ tsp Sea Salt 2 tsp Vanilla Extract ¾ Cup Hot Coffee (I brew a bigger pot than usual in the morning and reheat the leftover in a microwave) 1 Cup Cocoa Powder

Method

In a microwave-safe bowl, melt the chocolate in the microwave. It doesn’t have to be 100% melted as the friction from the blender plus the heat from the coffee will continue to melt it while it’s blending. Melt the coconut oil (I do this a glass measuring cup so I can see the measure the coconut oil melted with ease)

Combine all ingredients in a high-speed blender and blend until smooth Pour into tart shell Cool in refrigerator until firm. To serve, cut into pieces with knife dipped into hot water and wiped dry after cutting each slice Garnish with coconut whipped cream, pomegranate seeds and dried rose petals