Healthy Cooking

Chocolate-Lovers, Rejoice: This Delicious, Gluten-Free Tart Can Be Enjoyed by Almost Anyone

Kells McPhillips

Kells McPhillipsMay 24, 2020

Consider this your guide to healthier baking. Chef Mia Rigden and Jenny Dorsey team up to show you how to revamp some of your favorite baked goods to make them healthier and loaded with better-for-you ingredients—without skimping on flavor. See All

How to make the creamy chocolate tart of Willy Wonka’s dreams

Here’s a question: Is dessert actually dessert if there’s no chocolate involved? If you ever ask me, the answer will be a resounding “no” and chefs Mia Rigden and Jenny Dorsey—hosts of Well+Good’s Alt-Baking Bootcamp—clearly agree. Every bite of the healthy, gluten-free chocolate tart they whip up on this week’s episode is packed with creamy, mouth-watering cocoa.

“Today we’re making [chocolate tart] refined sugar-free, grain-free, gluten-free, and lactose-free so on any occasion, during any party, you can bring this out and feel great because everyone can probably eat it,” says Rigden, referring to the fine hour when all of us return to our normally-scheduled dinner parties. For now, you’ll just have to enjoy the tart with family (or by yourself)—and when you do, you can feel great about the high-protein, low-glycemic index swaps you’ll find inside.

First, while a normal tart typically contains refined flours, this crust comes together with the help of two gluten-friendly flours: almond and coconut. Unlike conventional flour, which contains a modest amount of protein (about 12 grams per cup), almond flour contains double that amount. That means that you’ll get the mealy, graham cracker-esque texture of the nutty flour and a nice kick of energy, too.

The recipe also swaps conventional sugar for low-glycemic index coconut sugar that won’t give you a sugar crash once you’ve cleaned your plate. And, Rigden and Dorsey nix butter in favor of coconut oil (for vegans) or ghee (aka clarified butter, which may appeal to lactose-free folks).

Once you add the finishing touches to this dessert (whipped cream! raspberries! mint!), you’ll serve up a dish that doesn’t taste like you made any swaps at all—and hallelujah for that. “Honestly, it has that same richness as the original, but the chocolate here tastes higher quality and the crust still has that firmness and crumbliness, but it’s easier to cut through with a fork,” says Rigden.

To get in on all that flavor, watch the video, locate your baking mats, and whip this recipe up for yourself!

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