It's no coincidence that the symbol for Valentine's Day is a heart…and bittersweet chocolate is good for your heart. Rich, luxurious, and pleasantly sweet, dark chocolate has just enough of a tart twang that it keeps you from overindulging – which is good for your waistline, but what is it about dark chocolate that makes it heart-healthy?
Dark chocolate contains flavonoids which are pigments found in many vegetables and fruits. Fruits and veggies that are especially dark in color, like blueberries and beets, contain the most. These compounds protect against free-radicals and fight heart disease by lowering blood pressure and lowering the levels of LDL ("bad cholesterol,") while minimally raising the levels of the "good cholesterol" HDL. And if those reasons weren't good enough, some say dark chocolate can also reduce cortisol levels, producing a relaxed state of mind. About an ounce a day is considered a healthy dose.
But let's be serious, we don't really eat chocolate for the health benefits, do we? Knowing that there ARE some help us feel better, but we eat chocolate because we love it. These Bittersweet Hazelnut Ganache Bites are a good reason. A healthy crunchy-cookie crust covered by thick layer of dark chocolate ganache, topped with chopped hazelnuts (dusting of cocoa powder, anyone?) makes for a decadent, grown-up kind of treat. Make a batch and share a bite with someone you love and care about!
Preheat oven to 350ºF. Line an 8-inch square baking pan with parchment paper so that opposite ends overhang by a couple of inches.
To make the crust, place hazelnuts, oats, flour, cinnamon and salt in a food processor. Pulse until mixture resembles sand. Add almond butter, syrup, and vanilla. Pulse again until ingredients are combined and mixture comes together when pinched. If it’s too dry, add a little water. Empty contents of food processor bowl into the prepared baking pan. Press firmly with hands or the bottom of a dry ingredient measuring cup to even out. Place pan in oven and bake for about 20 to 25 minutes. Crust is done when lightly browned and firm to the touch. Remove from oven and let cool. Crust can be made several days in advance.
To make the ganache, put the chopped chocolate and coconut milk in a heat safe bowl and set over a pot filled halfway with water. Bottom of bowl should not touch water. Bring the water to a simmer and gently whisk until the chocolate is about three quarters melted. Remove bowl from heat; chocolate will continue to melt. Add vanilla and salt. Whisk until smooth.
When crust is cool, pour chocolate ganache on top and smooth with a spatula. Sprinkle chopped hazelnuts on top and press them very lightly into the chocolate. Put pan in refrigerator for a minimum of an hour, until the ganache hardens.
Remove pan from refrigerator. Slide a sharp knife around the edges without the parchment paper overhang. Carefully pull up on both ends of the parchment, lifting out the tart. Place on a cutting board. Optional step: Dust with cocoa powder by placing a tablespoon of powder into a fine mesh sieve or trainer and tap over the tart to cover. Use a long, sharp knife to cut into 1 1/2 to 2 inch squares. Store covered for up to a week.
Preheat oven to 350ºF. Line an 8-inch square baking pan with parchment paper so that opposite ends overhang by a couple of inches.
To make the crust, place hazelnuts, oats, flour, cinnamon and salt in a food processor. Pulse until mixture resembles sand. Add almond butter, syrup, and vanilla. Pulse again until ingredients are combined and mixture comes together when pinched. If it’s too dry, add a little water. Empty contents of food processor bowl into the prepared baking pan. Press firmly with hands or the bottom of a dry ingredient measuring cup to even out. Place pan in oven and bake for about 20 to 25 minutes. Crust is done when lightly browned and firm to the touch. Remove from oven and let cool. Crust can be made several days in advance.
To make the ganache, put the chopped chocolate and coconut milk in a heat safe bowl and set over a pot filled halfway with water. Bottom of bowl should not touch water. Bring the water to a simmer and gently whisk until the chocolate is about three quarters melted. Remove bowl from heat; chocolate will continue to melt. Add vanilla and salt. Whisk until smooth.
When crust is cool, pour chocolate ganache on top and smooth with a spatula. Sprinkle chopped hazelnuts on top and press them very lightly into the chocolate. Put pan in refrigerator for a minimum of an hour, until the ganache hardens.
Remove pan from refrigerator. Slide a sharp knife around the edges without the parchment paper overhang. Carefully pull up on both ends of the parchment, lifting out the tart. Place on a cutting board. Optional step: Dust with cocoa powder by placing a tablespoon of powder into a fine mesh sieve or trainer and tap over the tart to cover. Use a long, sharp knife to cut into 1 1/2 to 2 inch squares. Store covered for up to a week.
