Thursday, May 31, 2012

Chocolate Tarts

Featured Ingredient: Cocoa Nibs and Cocoa Powder

If you want to eat something that seemingly makes all the woes of the day dissipate, these triple threat chocolate tarts are it. Even though the pudding contains tofu (to keep fat calories down), its deliciously rich tasting. Whereas the crust is an adaptation of the pecan tart recipe in my cookbook. And I can’t think of a better way to bejewel all of this chocolate goodness than with crunchy and pleasantly bitter cocoa nibs.

Seriously, the only chance you have of eating just one of these is if you take a single tart and run out the house so you’re temptation is at a fair distance. I'm thinking a gluten free flour like quinoa or brown rice would work if you need to make these sans gluten.

But here is the really great news. It’s time for another Muffin Tin Mania giveaway. This time the fine folks over at Navitas Naturals are happy to provide one lucky reader with a bag of their cocoa nibs and cocoa powder to give this recipe a shot. 

Of course there is going to be a catch when it comes to such an awesome prize. Whomever leaves a comment at the bottom of this blog post that best describes how cocoa nibs and cocoa powder are made and at least one thing that makes them so darn healthy will win a bag of each. The contest is open to both U.S. and Canadian residents. I'll announce the winner next Tuesday on this post so check back then if you enter.

Well, for such a detailed answer I would like to reward emilywhou with a bag of Navitas Naturals cocao nibs and cocoa powder. Great job everyone! Emily, just use the Contact tab above to send me your address details. 

Triple Chocolate Tarts

1 package silken (soft) tofu, about 10 ounces, drained
2 ounces dark chocolate, chopped
1/4 cup milk of choice
1/4 cup plus 1 tablespoon melted unsalted butter
1/4 cup palm sugar or other sugar of choice
Couple dashes cayenne (optional)
2 teaspoons vanilla extract
3/4 cup pecans
1 cup whole wheat pastry flour or other flour of choice
1/4 cup cocoa powder
1/4 cup palm sugar or other granulated sugar of choice
1 large egg
1/4 cup cold unsalted butter, diced

Garnish: Cocoa Nibs

To make the chocolate pudding filling, place tofu, chocolate, milk, butter, sugar and cayenne in a blender or food processor container and blend until very smooth. It’s best to let the mixture blend for 2 to 3 minutes. Add vanilla and blend to combine. Pour mixture into a container, cover and place in the refrigerator to set, about 3 hours.

To make the crust, place pecans in a bowl of a food processor and grind into small bits. Add flour, cocoa powder, sugar, egg, butter and vanilla. Process until the mixture clumps together. Place mixture in the refrigerator for 30 minutes.

Preheat oven to 350 degrees F. Divide the pecan dough into 12 equal sized balls and place each in a greased or paper lined medium sized muffin cup. Press the crust down and up the sides of the muffin cups nearly all the way to the top. Bake for 12 minutes, or until the tarts are just slightly moist. Let cook several minutes before unmolding.

Fill chocolate cups with the pudding and top with cocoa nibs. 


  1. Yumm.. These look beautiful and delicious! I'm going to take a jab at the giveaway! Here goes:

    Cocoa Nibs: basically raw chocolate. It is in the form of cocoa beans that have been roasted, hulled, and prepped. The only thing left to do with these coffee-bean tasting (they also have an intense nutty and bitter flavor) nibs is to make them into bars (in the industrial world) or bake them into something creative at home! Eating cocoa nibs gives you all the benefits of dark chocolate without the sugar contained in many chocolate products. One ounce has just around 130 calories. It contains the daily requirements of Magnesium, which is a mineral that many Americans lack.

    Cocoa powder: I'm sure more people are familiar with this form of baking necessity. It is a powder obtained from cocoa solids, one of the two products of chocolate liquor. (Chocolate liquor is a substance obtained during the process which turns cocoa beans into commerical chocolate products, and is ground from cocoa nibs--ah connection). Chocolate liquor is pressed to separate its fatty greasy parts (cocoa butter) from the cocoa solids. This solid is dried and ground into cocoa powder. Cocoa powder is a very pure form of cocoa. Many people avoid chocolate because it is considered to be "unhealthy," but that is from the addition of sugar and other ingredients by production companies. Cocoa power itself is actually very nutritious, low in calories, and provides antioxidants and mood-lifiting effects.

  2. I love cacao! My understanding of the difference is that the nibs are essentially broken up pieces of the cacao bean, while the powder is when all the oil is taken from the bean and then what's left is dried into cacao powder. Cacao is healthy because it's packed with magnesium, nature's relaxant!

  3. Cool that you used tofu in this chocolate tart. I am a tofu fan, bet these are delicious.

  4. Nibs and Powder are made from hand selected beans that are partially fermented, processed at low temp for maximum nutrient retention.Once extracted, purified water is used to cleanse the beans. Whole beans then peeled and partially ground to form nibs, or peeled and cold pressed to form paste, oil extracted and cacao powder is formed. Cacao is rich in antioxidants, dietary fiber and is one of the highest dietary sources of magnesium, and has a high iron content.

  5. Navitas Naturals cacao nibs and powder are made by hand selecting beans that are partially fermented, processed at low temp for maximum nutrient retention, then once extracted, purified water isused to cleanse the beans. Whole beans then peeled and

  6. The Hubs bought me the Cocoa Paste {in block form} that I am having a fit to use. I want to try and make my own Chocolate Yogurt with it, and I'm going to adapt it to my Corner Cheesecake Brownie recipe.

    The Cocoa, in any form,
    is made by Magic..Simple.

    The healthiest thing about cocoa is it's Happiness power, especially in Hot Cocoa like my grandmother would make.

    The Hubs just bought their Maca powder also and is very happy with it.

  7. Just made this last night at a friend's. So delish- far better than what I expected. (this is my first recipe done by you) Tofu in chcolate- never thought they would go good together.... And totally love the crust- especially knowing that it's just pecans and few other simple stuff. Yummm- my girlfriend kept the rest of them to herself so I had nothing brought back home. :) Thank you so much for sharing your recipes with us- I will be sure to try your other recipes too. Cheers.


I love hearing from fellow muffin tin fans, so let me know what is on your mind.