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Dorm room dish: gluten free chocolate ganache

By Janet LeeStaff Writer

With the many holiday celebrations, it can sometimes be overwhelming in terms of the amount of food that is needs to be prepared. However, here is a delicious recipe you can enjoy without worrying about the calories. This gluten-free chocolate tart is made from scratch, so although it might take a while, it will all be worth it in the end!

Here are the things you will need: For the crust: 1/2 cup of unsweetened shredded coconut 1 1/2 cup of almond flour 2 tablespoons of coconut oil 1/4 teaspoon of salt 2 tablespoons of Organic Blue Agave Nectar

For the coconut milk ganache: 1 cup of coconut milk 12 oz. of bittersweet chocolate, finely chopped 1 teaspoon vanilla extract

For the topping: 1/2 cup unsweetened coconut flakes a pinch of sea salt

After you have all the necessary ingredients, here is how you put its together: First, for the tart shell you will need to preheat the oven to 350 degrees. Then, in a food processor, pulse together the almond flour, salt and shredded coconut until it is finely ground. Then, melt the coconut oil and the organic blue agave nectar together. Then, add it to the almond flour and coconut mixture and pulse it in the food processor until coarse crumbs form; dough should clump together when squeezed with fingers. Then, transfer the dough onto a greased nine-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough in the bottom and sides of the pan. Then, bake the shell in the center of the oven for about 15-20 minutes, until it is golden and firm. Finally, let the shell sit for at least 1 hour, until it is completely cool.

For the ganache, place the chopped chocolate in a large mixing bowl. Then, in a small sauce pan, heat the coconut milk until it comes to a boil. Pour the hot coconut milk over the chocolate and let it sit for a minute and then stir it until it is smooth and creamy. Then, mix in teaspoon of vanilla extract.

For the topping, spread the shredded coconut evenly over a sheet pan and bake it for 3-5 minutes, until it is lightly golden. Then, set it aside for it to cool.


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