Quintuple-Chocolate Dark Chocolate Truffle Tart & Chockohlawtay Turns One!

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Happy Birthday, Chockohlawtay!

You're one  :)

So no, we cannot indulge a double, triple, or even quadruple chocolate tart to celebrate this day...

it must be quintuple.  Yes, you read that correctly.

This tart has five sources of chocolate:

The chocolate oat crust is perfect -- it melts right in your mouth!

The chocolate coffee ganache enhances the richness of the chocolate.

The chocolate ganache is like the center of a Godiva truffle, just on a larger scale.

The chocolate glaze is smooth and absolutely stunning!

And the mini chocolate chips, just a little extra dazzle for such a special tart.

Here it is in its "purist form" ... or, "quadruple" form  (in case you don't like chocolate chips... weirdo)

Don't be put off by the seemingly long ingredient list and directions, this entire recipe actually consists of only fourteen ingredients (whoa!), and I made the entire thing in my dorm.  Yes, my dorm.  You will be fine  ;D

Quintuple-Chocolate Dark Chocolate Truffle Tart:  [no bake, low sugar, high fiber/protein, GF, vegan]

(makes one 9" tart)

   Chocolate Oat Crust:

       160g (1/2 cup + 2 tbs) Coconut Butter

        1/4 cup Light Coconut Milk, canned

        14g (2 tsp) Molasses

        2 tsp Hazelnut Extract* (or vanilla)

        1/2 tsp Stevia Extract

        32g (1 scoop) Chocolate Protein Powder

        30g (6 tbs) Regular Cocoa Powder

        1/4 tsp Salt

        48g (1/2 cup) Old Fashioned Rolled Oats (GF if you like)

   Chocolate Coffee Ganache:

        64g (2 scoops) Chocolate Protein Powder

        60g (1/2 cup) Powdered Erythritol

        5g (1 tbs) Regular Cocoa Powder

        1/2 tsp Instant Coffee

        28g (2 tbs) Coconut Oil, soft

        3 tbs Water

        1 tsp Chocolate Extract

   Chocolate Ganache:

        8oz Unsweetened Chocolate

        3/4 cup + 3 tbs Light Coconut Milk, canned

        1/2 tsp Stevia Extract

        60g (1/2 cup) Powdered Erythritol

   Chocolate Glaze:

        2 tbs Light Coconut Milk, canned

        32g (1 scoop) Chocolate Protein Powder

        8g (1 tbs) Powdered Erythritol

   Topping:

        1/4 cup Mini Dark Chocolate Chips

*I used hazelnut extract because I found out I'm allergic to vanilla (I know, it's terrible and slightly ridiculous), but you can use vanilla or hazelnut, both would be delicious!

Directions (for the chocolate oat crust):

1.  Spray a springform cake pan with cooking spray and set aside.
2.  In a large, microwave-safe bowl, add the coconut butter and microwave at 20-second intervals, stirring between each one, until melted.  Add the coconut milk, molasses and extracts and stir together.  Once incorporated, add the cocoa powder and stir again.  Add the protein powder and salt and stir once more.  Fold in the oats.
3.  Scoop this mixture into the prepared cake pan and spread with the back of a spoon.  Then, use a pastry roller to flatten further (or you may wrap your fingers with plastic wrap and bring the mixture to the edges of the pan manually)

Directions (for the chocolate coffee ganache):

1.  Add the protein powder, erythritol, cocoa powder and coffee to a medium bowl and stir.  Add the coconut oil, water and extract and stir again (mixture should be very sticky).
2.  Scoop this mixture into the pan and spread using only the spoon you used to stir the mixture with to spread the mixture with into the pan.  Refrigerate until firm.  Once firm, flatten with a pastry roller (you can probably use a rubber spatula)

Directions (for the chocolate ganache):

1.  In a microwave-safe bowl, add the chocolate and microwave at 30-second intervals, stirring between each one, until melted.
2.  Stir in the coconut milk 1/4 cup at a time, then add the three tablespoons.  Add the stevia, stir, then add the powdered erythritol spoonful at a time.  Pour this mixture over the previous layer and pat the pan to bring it to the edges (I could see some air bubbles so I pat the pan on the counter until they reached the surface--it doesn't have to be perfect though, the glaze with cover it).  Refrigerate overnight.

Directions (for the chocolate glaze and chocolate chips):

1.  In a small bowl, add all the ingredients and whisk.
2.  Put glaze into a sandwich bag (or piping bag) and snip a tiny corner and drizzle in your desired design.  Top with the chocolate chips.  You can either serve immediately or refrigerate for an hour to firm up, but only add the glaze the day of serving as it turns into a shell if left uncovered... overnight... my mistake!

Note:  This is an extremely rich tart so I would recommend slicing into sixteen (or even twenty) slices.

*kicks feet up on table*   Oh, what a year it's been!  It's strange how much you come to love something.  In my case, however, I find it strange how much I came to love this blog--something created completely out of the blue (and possibly as a procrastination tactic to avoid studying for finals...  yes, I'm quite the procrastinator!)

Little did I know that this blog would make me so happy, so proud.  It makes me feel so incredibly connected with others, despite not seeing you all face-to-face.  Sometimes if I'm having a bad day, that little email notification I get when someone comments on a post is what turns the day back around, it's what brings a smile to my face  [insert cheesy grin here]

But seriously though, I absolutely adore blogging.  I love talking to you guys, responding to comments, answering questions, etc, and most of all, I love cooking up delicious recipes!  Okay, okay, I love cooking up delicious desserts.  So I hope you are looking forward to another year of posts and recipes on Chockohlawtay!

Just be warned...  amazing things are coming!  :)

       -Jess