Chocolate Buttercream Kiwi Tart
Refined sugar free, this Chocolate Buttercream Kiwi Tart dessert is not only a showstopper - it's equally delicious. Made with a decadent buttercream (you'll never guess the secret ingredient) and topped with beautiful kiwi!
Ingredients
Crust
- 2 c. Erewhon Simply Vanilla Granola
- 1/2 c. coconut butter or 1 c. unsweetened shredded coconut
Chocolate Buttercream
- 1/4 c. cacao powder
- 2 tbsp. cashew butter
- 2 tbsp. coconut oil
- 2 tbsp. real maple syrup
Topping
- 3-4 ripe kiwi peeled & thinly sliced
Instructions
For the crust
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Using a high speed blender or food processor, blend the Erewhon Simply Vanilla Granola until a smooth powder-like consistency. Roughly 20 seconds. Transfer to medium sized bowl.
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If using pre-made coconut butter be sure that it is a creamy consistency. If you're making your own coconut butter add unsweetened shredded coconut to food processor or high speed blender and blend until liquified. Mix together ground granola and coconut butter. Press in an anodized aluminum rectangle 13.75 in. x 4.25 in. x 1 in. non-stick tart pan.
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Freeze while you prepare the buttercream.
For the buttercream
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In a blender or food processor, blend all ingredients until smooth. Fill prepared crust with buttercream & refrigerate 30-60 minutes to setup.
For the Kiwi roses
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Cut kiwi in half and peel off the skin. Lay one half of the kiwi, cut side down, and slice the thinly. You want the slices to be thin so that they're easier to shape. Fan out kiwi slices so that they form a long line with the slices overlapping each other. Starting from one end, curl kiwi slices toward the center. Continue curling the slices until you get a rose.
Final
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Top the tart with kiwi roses and additional slices as needed. Refrigerate overnight to develop mousse-like consistency. Enjoy!
Recipe Notes
Kiwi rose tutorial used from this avocado rose tutorial found here: http://healthynibblesandbits.com/how-to-make-avocado-rose/