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.
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
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.