As the heat of summer finally starts to cool, I can’t turn my oven on quickly enough. The nostalgic delight of scooping flour and whisking egg whites is nearly as satisfying as pulling a tray of cookies from the oven. But a few years ago, my afternoons as a hobbyist baker took a hit after discovering that my health was markedly improved by giving up the alleged demon, gluten. I know, I know … but feeling good is worth it!
After a few epic failures—I don’t recommend attempting to make gluten-free (GF) biscotti—I settled for bland GF toast as a “treat” and found other hobbies. But I dearly missed the quiet hours rolling dough and melting chocolate in my kitchen. Baking has a certain therapeutic quality that is incomparable. So, over the years, I gradually learned which recipes could withstand a GF substitution and which were best left unaltered. Typically, it’s a question of texture and stability. For example, a no-yeast quick bread like banana or pumpkin? A GF version is quite manageable and delicious. Brownies? By all means! But as you move into more sophisticated fare such as flaky pie crusts, fluffy cinnamon rolls and the aforementioned biscotti, disappointment is inevitable. Sticking to recipes that needn’t create a specific shape—think of fruit crisps or chocolate mousse—is a great workaround.
I came across this sweet recipe after the holidays last year. Still visiting family, I wanted to bake something—anything—to pass the hours and comfort our thinly worn emotions. Lightly spiced with cinnamon, this simple chocolate tart relies on coconut milk for richness and good-quality chocolate for a depth of flavor. To further boost its medicinal value further, I buzzed the GF gingersnaps with homemade cannabis-infused coconut oil. GF, dairy-free and medicinal, everyone agreed—the chocolate tart is a keeper.
Flower and Spice Dark Chocolate Tart
8 ounces gluten-free gingersnap cookies
¼ cup cannabis-infused coconut oil, melted*
12 ounces semi or bittersweet chocolate chips
1 cup coconut milk
2 egg yolks
1/4 cup brown sugar
1 tablespoon almond flour
1/8 teaspoon ground black pepper
pinch sea salt
1/4 teaspoon cinnamon
Preheat oven to 325°F. Combine gingersnap cookies and melted cannabis-infused coconut oil in food processor; process until finely ground and incorporated. Press crumb mixture firmly onto bottom and up sides of 9” tart pan.
Combine chocolate and chips coconut in medium-heavy saucepan (pictured). Whisk over low heat until chocolate is melted and smooth; remove from heat. Whisk egg yolks, egg, brown sugar, almond flour, black pepper, salt and cinnamon in medium bowl. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust (pictured).
Bake chocolate tart until center is softly set, about 30 minutes. Allow tart to cool completely before slicing and serving. Garnish with whipped cream if desired, though I think it pairs best with a spicy glass of Syrah.
*Cannabis Coconut Oil
Over 91% saturated fat, coconut oil has the potential to absorb more far more cannabinoids than butter, making it an extremely efficient carrier of THC. Make your own with the following recipe:
- 1 cup coconut oil
- ¼ ounce trim or flower, depending on desired potency
Combine in crockpot on low heat for at least eight hours. Strain through a cheesecloth, and preserve cannabis coconut oil in a mason jar.
Recipe by Nora Mounce