Robert’s FITCRUNCH® Chocolate Crunch Tart
Makes One 9-inch Tart Crust
1 1/4 cup instant oat
3/4 cup AP flour
1 Fit Fuel Bar diced
1/3 cup coconut oil
1/4 cup honey
2 tablespoons unsweetened cocoa powder
3/4 tsp kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon instant espresso powder
3/4 cup very hot water
1 cup unsweetened cocoa powder
12 oz. dark chocolate, melted
2/3 cup honey
2 tsp vanilla extract
2/3 cup coconut oil
1/4 teaspoon kosher salt
1 FITCRUNCH Cinnamon Twist sliced into thin pieces
Preheat oven to 350 degrees
9-inch tart tan with removable bottom.
Place all items for the crust in a food processor and pulse until oats are coarsely ground, pack evenly into the tart pan, back for 20-25 minutes and cool.
Dissolve the espresso into the hot water, place in a food processor and add cocoa powder, let sit for a few minutes to bloom. Add the melted chocolate, agave, vanilla, coconut oil and salt and process for about 1 minute until its smooth. Fold in the fit fuel bar pieces from the second bar. Scrape the filling into the tart shell, place the refrigerator to set and firm up.
Garnish with sea salt, powdered sugar, and shaved chocolate.