I have earned a dessert recipe!
I’ve been holding this one back, I’ve been trying to do a little more savory around here, and it seems to be working! The Pad Thai I posted earlier this week got me more hits than I’ve ever received in one day. I guess I should be using some take out menus for inspiration on a regular basis. What should the next thai recipe be?
Before jumping into the next recipe, I’ve got to apologize for being a little wrong with some of my categorizations of the last recipe, I’ve since learned that there is gluten in soy sauce, and I have also learned that legumes are not Passover friendly, so peanut butter is a no go. Then, I remembered that legumes aren’t Paleo friendly. So, I’m very sorry that I made some false promises, but I hope my adapted pad thai does get your wheels turning in terms of how you can further adapt the recipe to suit your dietary needs.
Now, onto time for chocolate. A lot of my inspiration comes from reading other blogs. As soon as I saw Sonia’s post for caramelized pear, chocolate and goat cheese smoothie I really really wanted something baked…a tart or a pie, made of the same thing. I adapted a dough recipe..I was hoping for flakiness (with my use of coconut oil), but I ended up with more of a pie crust. Still, no one is complaining. I think this recipe will get repeated over and over…and I might just keep toying with the crust.
This combination of sweet and a little salty is a winner…but adding caramelized fruit and chocolate? Double winner. And chocolate in the crust?! Hello. And yes, this was dessert…and then breakfast the next day. Onto the recipe.
- Crust Ingredients:
- 2 t stevia (optional)
- ½ c flax seeds ground
- 1 and ¾ cups spelt flour
- 1 cup oats
- ¼ cup cocoa
- ⅓ cup almond milk
- ¼ c +1/8 c coconut oil
- 3 T goat cheese
- 3 pears, sliced and caramelized in their own juices (about 5 mins a side on medium heat)
- ⅓ cup dark chocolate chips
- put all dry crust ingredients in the food processor and pulse together
- add coconut oil, and pulse
- add almond milk through the feed tube, continuing to pulse/blend until dough turns into a ball
- wrap in plastic wrap and set aside
- preheat oven to 350
- thinly slice your pears (so each slice is about ½ cm thick), and cook them with a little coconut oil over medium until very tender
- on a pastry mat, roll dough so it's about 14" in diameter
- lay pears down, leaving a 3" border
- sprinkle chocolate and goat cheese liberally (feel free to use more or less, or change the ratio)
- fold in the edges, pinching any overlapping
- bake for 25-30 minutes
- be careful--because the crust is chocolate, you can't really wait for a 'golden brown'
Just don’t burn yourself on the super melty gooey wonderfulness!