Nateur Cooking with Rivki Rabinowitz: Raw Salted Chocolate Cream Tart
Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!
Name: Rivki Rabinowitz
Tell us about yourself: I am an interior-designer-trained, lifestyle and wellness content creator with a passion for high fashion and recipe development. I’m also the editor of the interior design magazine called Family Room. When I’m not spending time with my husband and three daughters, I am connecting with and empowering other inspiring women through my podcast, Kale in My Teeth.
Favorite dish to serve at a dinner party: Tons of colorful vegetables styled and seasoned in fresh and inventive ways.
Favorite skin food ingredient and why: Water!
Top three Instagram accounts for inspiration:
Must-have cookbook: Anything Ottolenghi or Kim Kushner.
Favorite tableware brand/items: @avenidahome tablecloths and Completed Works vases.
Dinner ambiance or vibe when throwing a party: EXTRA, EXTRA, EXTRA! I love riotous color, layered accessories, abundant flowers, and fresh, light, seasonal, and colorful food. I use a lot of candles and try to have live music.
Three things you always keep in your refrigerator: A mason jar with freshly squeezed lemons, shredded kale, and my non-dairy Caesar dressing.
Favorite healthy treat: Cookies or apple cobbler.
Eat this recipe for: Dessert with friends.
Recipe: Raw Salted Chocolate Cream Tart
For Brownie Crust
-1 cup Medjool dates, pitted (if not soft, soak in boiling water 10 minutes)
-1/2 cup raw almonds
-3/4 cup raw walnuts
-4 tablespoons smooth almond butter
-1/2 teaspoon kosher salt or sea salt
-1/2 teaspoon ground cinnamon
-5 tablespoons unsweetened cocoa powder
-2 tablespoons cacao nibs or chocolate chips
For Salted Chocolate Cream Filling
-320 ml (10.5 ounces or 1 1/3 cups) coconut cream
-1 3.5-ounce bar of 85% dark chocolate, roughly chopped
-1/3 cup coconut oil
-2/3 cup Medjool dates, pitted
-1 teaspoon pure vanilla extract
-A large pinch of kosher salt or sea salt
-Toasted almonds, chopped
-Raw cacao nibs or chocolate chips
For the brownie crust, add the dates, almonds, walnuts, almond butter, sea salt, cinnamon, and cacao powder or cocoa powder to a high-speed blender or food processor. Blend until you have a slightly sticky dough that comes together when you press it with your fingers.
Fold the cacao nibs/choc chips into the dough with a rubber spatula.
Press the dough onto the bottom and up the sides of a 9” tart pan with a removable bottom. Place in the freezer to firm up for 20 minutes and clean out the food processor.
Heat a saucepan over medium-low heat and add the coconut cream, chopped dark chocolate, and coconut oil until melted and smooth.
Add the melted chocolate mixture to the clean food processor along with the dates, vanilla extract, and kosher salt. Process until everything is combined and completely smooth. Your filling should be smooth, silky, and rich.
Remove the tart crust from the freezer and pour in the chocolate filling. Garnish with flaky sea salt and taste for seasonings. Chill the tart in the refrigerator for 2 hours or until set and firm.
When ready to serve, garnish with berries, chopped toasted almonds, and raw cacao nibs or chocolate chips.