This is another variation of my balsamic tart. This is rich with salted walnuts, dried apricots, and a hint of balsamic. Gently, sweetened with agave, this tart has a creamy texture from the addition of sunbutter.
Apricot-Walnut Agave Truffle Tart
By:Bekie A
1 bag of dark DF chocolate chips
1/2 cup of arroyo D coconut cream (or you can use whipping cream or half n half)
1/3 cup of coconut oil
2 tsp of vanilla
1/2 cup of sunbutter (or your favorite nut butter)
2 tbsp of agave
2 tbsp of balsamic reduction or aged balsamic and more for drizzling
Topping- sea salt,nuts, dried cherries, dried apricots
Directions:
Melt everything in a glass bowl (except toppings, balsamic, vanilla, and agave) for 45 seconds either in a microwave or stove top.
Stir until smooth. Add in agave, balsamic, and vanilla. Grease a tart or pie pan with coconut oil. Drizzle with balsamic and sea salt. Sprinkle a few nuts. Pour chocolate into the pan. Top with dried fruit, walnuts, and drizzle with more balsamic. Freeze for 15-20 minutes until set. Keep in the freezer until serving. Add fresh berries too to garnish.
For salad, combine a mixture of fresh greens, herbs and raw vegetable, such as spinach, sweet peppers, cauliflower, thinly sliced onions, green onions, red onions, basil, parsley, cilantro, etc. Toss with remaining sauce, serve fish atop vegetable.
