Raspberry Chocolate Truffle Tart

• Ingredients:

  Filling:

  12 oz Bittersweet chocolate
  4 cups fresh raspberries

  1 cup Coconut milk, canned full-fat
  1/2 cup Raspberry preserves

  Crust:
  2 tbsp Maple syrup, pure

  3 cups Almond flour

  1/2 cup Cocoa powder, unsweetened

  1 Pinch Course sea salt

  1/2 cup Coconut oil melted

  
  

  Lightly grease a 9-inch pan with a removable bottom with coconut oil.  In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.  Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust.  Garnish the top with raspberries.  Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.  Store all leftovers in an airtight container in the refrigerator.

Creamy Sun-Dried Tomato Baked "Chicken"

Ingredients:

1 bag Gardein Chicken Scallopini, thawed
2 TBSP olive oil or butter, divided
3 cloves garlic minced
1/4 tsp red pepper flakes
1/2 C white cooking wine
1 can light coconut milk
1 C vegetable broth
1/3 C sun-dried tomatoes julienned
1/4 tsp dried basil
1/4 tsp dried thyme
Salt & pepper to taste

Preheat oven to 400F.  Heat half of the oil on medium high in a sauté pan.  Add chicken and sear on both sides.  Set aside.  In the same pan, add the remaining oil, garlic, and red pepper flakes.  Cook 1-2 minutes.  Deglaze with the white wine.  Add the remaining ingredients and bring to a boil.  Place chicken in an oven safe covered dish and pour sauce over the top.  Cover and cook for 1 hour.  Allow to sit for 5-10 minutes before serving.