Heart-Warming Chocolate Tart (gF, Vegan)

I spent the past two weeks in the Yucatan peninsula of Mexico, and while there had the opportunity to participate in a traditional cacao ceremony. The cacao was silky, lightly spiced, and danced in my heart as we shared songs by the fire, flickering in the trees on the ancient land of the Mayan city, Chichen Itza.

Cacao, Theobroma cacao , likely originated in the Amazon and archeological evidence for its cultivation and ritual use is first seen with the Olmec people of Mexico. Cacao beans were used as currency by the Mayans, and the preparation of the beans was a social endeavor, as they were fermented and roasted. Drinking cacao was a part of marriage ceremony, rituals, and enjoyed for special occasions throughout Mesoamerica.

Cacao pod in Costa Rica

Cacao contains theobromine, an alkaloid with stimulant qualities similar to caffeine. It is also quite high in Magnesium, an essential mineral for nerve impulse conduction, muscle contraction, and regulating the rhythm of your heart. The Kuna, an indigenous group living on the San Blas islands of Panama, drink upwards of five cups of cacao a day. A group of researchers working with the Kuna found they have a lower incidence of heart disease, and lived longer than individuals on the mainland who weren’t drinking flavanol rich cacao. Flavanoids, such as Resveratrol, are bitter in flavor and function as potent antioxidants, contributing to cellular functions beneficial for heart health. Cacao can reduce oxidative stress in the blood, has hypotensive activity, and may improve cholesterol ratios (Stansbury). In Traditional Chinese Medicine, it “tends to the spiritual heart”, and many of us can probably relate to an experience where chocolate incited passion, or brought us a moment of joy.

This past week my cohort from Land of Verse had our first in-person gathering to celebrate our recent graduation from the Clinical Herbalist program. The chilled air and dark days of Winter beckon us together. We gather with warm, spiced libations and rich foods to endure the hibernation. While decadent roasts and root veggies bathed in cream are a delightful indulgence, I also enjoy crafting decadent treats without the heft. I wanted to share a bit of my time in Mexico with them, and I created a lightly spiced chocolate tart made with whole foods. Enjoy this sumptuous tart to open your heart spiritually and physically this Winter season.

NOTE: When looking for the raw cacao paste, the ingredient list should be as simple as “raw cacao beans”, and it may be labeled as “ceremonial grade cacao”. It will look like solid dark chocolate, and should be free of sugar or additives (like soy lecithin). In a pinch, you can use unsweetened chocolate. If you are based in the Bay Area, Rainbow Grocery has an Ecuadorian Cacao Paste in their bulk section.

Heart-Warming Chocolate Tart (vegan, gluten-free)

Crust

1 cup soft, pitted medjool dates

¾ cup toasted pecans

½ cup shredded coconut

1 cup oats (sub in almond meal if you are grain-free)

4 tbsp coconut sugar

⅓ cup melted coconut oil

Pinch salt

2 tbsp raw cacao powder

1 tsp cinnamon

Blend all ingredients in food processor until a dough forms, press into a lightly oiled 9 inch fluted tart pan, or pie plate.

Filling

8 oz raw cacao paste (see notes above on finding this)

1 can full fat coconut milk

6 tbsp coconut sugar

2 tsp cinnamon

1 tsp vanilla

½ tsp salt

1/2 tsp ground cloves

1/2 tsp cayenne chili powder, more if you like heat

Chop the cacao into small pieces and put in a heatproof bowl, sprinkle the coconut sugar on top.

Warm the coconut milk with the salt and spices on low heat until bubbles just begin to form and the milk is heated all the way, don’t bring to a rolling boil. Pour the hot milk over the chocolate and then begin to stir with a fork until the mixture is smooth and silky. Pour into the prepared tart shell.

Let chill for 2 hours, dust with cinnamon and top with toasted pecans or cocoa nibs.