There’s something about sweet dark cherries, tart hibiscus flowers, and rich and creamy chocolate that can just sweep you right off your feet, like something straight out of a movie. This tart requires no baking, can be easily made ahead of time, and contains no dairy, eggs, or gluten. And aside from the high dose of yum, it’s also packed with antioxidants and other beneficial phytochemicals. Check out this recipe for a chocolate tart made with dark chocolate ganache and covered in cherry-hibiscus jam.
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Cherry + Chocolate + Hibiscus = Botanical Bliss
The Health Benefits of Hibiscus
The Health Benefits of Dark Chocolate
How to Make This Chocolate Tart
FAQs
Recipe for Chocolate Tart
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Cherries + Hibiscus + Chocolate = Botanical Bliss
Not only is this a flavor match-made-in-heaven-on-earth, but these superstar ingredients are also loaded with vitamins, minerals, and beneficial phytochemicals. In fact, one of them is even considered to be one of the world’s most nutritive superfoods.
The Health Benefits of Hibiscus
Most recognized as a thirst-quenching, ruby-red iced tea or a spiced beverage in some parts of the world like Africa and Jamaica, the health benefits of hibiscus flowers include anti-inflammatory, antioxidant, antimicrobial, and astringent.
Studies have shown potential in treating anemia, high cholesterol, diabetes, and more. The high vitamin C and antioxidant content have also been shown to be beneficial to some of our key detox organs like our liver and kidneys.
In fact, hibiscus is one of many great herbs to help support your body’s ability to naturally detox every day.
Plus, hibiscus is a notorious tonic to the heart and the entire cardiovascular system and has been found to help with high blood pressure as well.
And while hibiscus is perhaps best known for its high vitamin C content that gives the flower its tart taste, I think it’s important to note that cooking does degrade much of the vitamin C content.
It’s a heat-sensitive vitamin. However, all the other amazing health benefits more than make up for this unfortunate loss. Not to mention, it’s pretty dang delicious whether it’s cooked or not.
The Health Benefits of Dark Chocolate
If you’re a chocolate lover like me, the incredible health benefits are almost just a bonus. It’s almost as if the deliciousness and instant soul-soothing satisfaction you get when you take a bite of chocolate is more than enough.
But throw some incredible health benefits in there and chocolate is suddenly a superfood. Literally.
While dark chocolate is still very much considered more of a food than a medicine, modern science is shining an increasingly brighter light on its medicinal qualities.
Dark chocolate, made from cacao (Theobroma cacao), contains a high amount of polyphenols that are largely responsible for many of cacao’s health benefits. These polyphenols are known for their antioxidant actions.
Accordingly, cacao (or dark chocolate) has been found to help lower the risk of diabetes and cardiovascular disease, decrease inflammation, improve cognitive function and mood, and more.
And when it comes to chocolate and its health benefits, the darker the better. As the sugar content of your chocolate increases, chocolate slips down the slippery slope into junk food. We get enough sugar in our every day; we don’t need unnecessary amounts in our plant medicines too.
Hey Hibiscus Lover… Check Out These Other Hibiscus Recipes:
Hibiscus Banana Bread
Ruby-Red Hibiscus & Habanero Fire Cider
The Perfect Hibiscus BBQ Sauce
Hibiscus Iced Tea
How to Make This Dark Cherry & Hibiscus Chocolate Tart
Ready to make the delicious and creamy chocolate tart topped with a sweet-tart jam of cherries and hibiscus flowers?! I thought so!
Note that this chocolate tart recipe takes about 30-45 minutes to make and then will need to set for 2-4 hours, so plan accordingly. There is a great make-ahead recipe.
Here’s a quick rundown on how to make this tart. If you’re ready to jump right in, you can find the full, detailed instructions in the recipe card at the end of this post.
Equipment You’ll Need:
- 9″ Round Tart Pan with Removable Bottom (or a 9″ round springform pan)
- Measuring Cups & Spoons
- Small Saucepan
- Rubber Spatula
- Whisk
- Mixing Bowl (for mixing the crust)
- Smaller Mixing Bowl or a 2-Cup Glass Measuring Cup (for making the ganache)
- Small Blender or Food Processor
Ingredients:
- Almond Flour (not almond meal)
- Raw Cacao Powder (or cocoa powder) – For the biggest antioxidant and health benefits, choose raw cacao over processed cocoa powder.
- Coconut Cream (or full-fat coconut milk)
- Dark Chocolate Chips (or a bar chopped into pieces, aim for 70% cacao or higher)
- Dark Sweet Cherries (fresh & pitted or frozen)
- Dried Hibiscus Flowers (cut and sifted is best, not whole)
- Coconut Oil
- Maple Syrup
- Tapioca Starch (or arrowroot or non-GMO organic cornstarch)
- Almond Extract
- Sea Salt
Method:
- Prepare the pan. Lightly oil your tart pan (or springform pan) with coconut oil. This will make removing the tart intact much easier when you’re ready to dig in.
- Mix the crust. In a mixing bowl, add all the ingredients for the crust and mix until uniform.
- Form the crust into the pan. This is the most time-consuming part of making this chocolate tart, aside from waiting for it to set. Forming the crust takes a bit of patience and may take you as long as 10 minutes to get it just right.
- Make the dark chocolate ganache. In a small sauce pan, bring the coconut cream to just a boil. While you wait, add your chocolate chips to a small bowl or a 4-cup glass measuring cup. Once the coconut cream has reached a boil, remove from heat and pour over chocolate chips. Allow to sit undisturbed for 60 seconds before using a whisk to stir until the mixture is uniform and all the chocolate is melted.
- Pour chocolate ganache into crust. Spread evenly in the pan and give the tart pan a few gentle taps on the countertop to release any bubbles. Then return to the freeze to set while you prepare the cherry-hibiscus jam.
- Make the cherry-hibiscus jam. To a small sauce pan, add all the ingredients for the jam. Cook over medium heat, stirring occassionally until cherries are pretty broken down (about 15-20 minutes). Transfer the mixture to a blender or food processor and puree.
- Spread cherry hibiscus jam over the chocolate ganache. At this point, the ganache should be set enough to spread the jam carefully over the top of it. After you’ve done that, return to the freezer (or refrigerator) to set.
- Remove the tart from the pan, slice, and enjoy!
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Tips, Tricks, & FAQs
What is ganache?
Ganache is a simple mixture of chocolate and cream. It’s typically used to make truffles and all sorts of chocolate candies. It’s also often used as filling or frosting. Traditionally, it’s made with heavy whipping cream, however, for a dairy-free version, full-fat coconut milk is best.
While you can make a ganache with lower-fat plant-based milk such as oat or soy, it doesn’t hold up as well and isn’t nearly as creamy. In fact, I’d go so far as to say don’t bother. A good ganache should be silky, smooth, and extra creamy! Full-fat coconut milk or straight-up coconut cream are the best options we plant-based folk have.
Where can I find hibiscus flowers?
You can find dried hibiscus in the ethnic food section at some conventional groceries. Depending on the grocery, if they carry it, it’ll likely be in a plastic bag where you’ll also find the dried chilis, corn husks, mushrooms, and such.
If your conventional grocer doesn’t carry it, try your local ethnic food store. Most Latin markets will carry dried hibiscus.
And of course, you can always purchase online. For this recipe, use the cut and sifted dried hibiscus (not the whole flowers). For the highest quality and most ethically grown and harvested, consider purchasing your dried hibiscus from Mountain Rose Herbs. They’ve been my go-to for all my dried herbs for years and their products are consistently higher quality than many other brands. Trust me… I’ve bought a lot of herbs on the internet over the last decade or so!
How long do chocolate tarts last in the fridge?
You can keep this chocolate tart in the refrigerator for up to 5 days. Make sure you wrap it tightly or store it in an airtight container.
Can I freeze a chocolate tart?
Yes, this chocolate tart freezes well! Make sure to wrap it tightly or store it in an airtight container. If freezing, I recommend enjoying it within 1 month.
For a time-saver, make this tart ahead of time and just freeze. You can also slice and freeze in individual slices. This way, you can just pull a slice out of the freezer when you have a hankering for something sweet.
If freezing whole, remove from the freezer at least 20-30 minutes before serving (or let thaw in the refrigerator overnight). And if freezing in slices, remove from the freezer 10-15 minutes before enjoying.
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Dark Cherry & Hibiscus Chocolate Tart (vegan & gluten-free)
Course: Sweet Eats8-10
servings30
minutes4
hoursThis chocolate tart requires no baking, can be easily made ahead of time, and contains no dairy, eggs, or gluten. And aside from the high dose of yum, it’s also packed with antioxidants and other beneficial phytochemicals.
Ingredients
- Chocolate Crust
2 1/2 cups almond flour (not almond meal)
6 tablespoons raw cacao powder (or cocoa powder)
2 tablespoons coconut oil, melted
3 tablespoons maple syrup
1/4 teaspoon fine-grain sea salt
- Dark Chocolate Ganache
1 cup coconut cream or full-fat coconut milk
100 g (3.5 oz) of dark chocolate chips (or 1-3.5 oz bar chopped into small pieces)
1/4 teaspoon almond extract (optional)
- Cherry-Hibiscus Jam
2 cup frozen dark sweet cherries (or fresh and pitted)
1/4 cup dried hibiscus flowers, cut & sifted (not whole)
1/4 cup water
1/4 maple syrup (or more to taste)
1 tablespoon tapioca starch (or arrowroot powder or non-GMO organic cornstarch)
Directions
- Prepare the pan. Lightly oil your tart pan (or springform pan) with coconut oil. This will make removing the tart intact much easier when you’re ready to dig in.
- Mix the crust. In a mixing bowl, add all the ingredients for the crust and use a fork to mix until uniform. The mixture should be just wet enough to hold together when rolled into a ball. If it’s too dry, add either coconut oil or maple syrup 1 teaspoon at a time until the crust will hold together when pinched into a ball. On the other hand, if the crust mixture is too wet, add more almond flour 1 tablespoon at a time as necessary. Err on the drier side.
- Form the crust into the pan. This is the most time-consuming part of making this chocolate tart, aside from waiting for it to set. Forming the crust takes a bit of patience and may take you as long as 10 minutes to get it just right.
To form the crust, dump about half of the crust mixture and use this half to form the edges of the crust. Use your clean fingers to carefully form the crust around the perimeter of the tart pan, making sure to get it in all the scallops. When you get it just about right, hold the crust up against the wall with one hand and use the other to pat down the top of the crust edge, working your way around the pan.
Then add the rest of the mixture to the pan and pat down evening to form the bottom. Work your way around the pan to make sure the entire crust is packed down pretty firmly. Then set into the freezer while you make the ganache.
**If using a springform pan, just dump the entire crust into your prepared pan and pack down evening across the bottom of the pan. - Make the dark chocolate ganache. In a small saucepan, bring the coconut cream to just a boil. Watch carefully to not burn. While you wait, add your chocolate chips to a small bowl or a 4-cup glass measuring cup. Once the coconut cream has reached a boil, remove from heat and pour over chocolate chips. Allow it to sit undisturbed for 60 seconds before using a whisk to stir until the mixture is uniform and all the chocolate is melted.
- Pour chocolate ganache into crust. Spread evenly in the pan and give the tart pan a few gentle taps on the countertop to release any bubbles. Then return to the freeze to set while you prepare the cherry-hibiscus jam. (Ensure that the pan sits on a flat surface.)
- Make the cherry-hibiscus jam. To a small saucepan, add all the ingredients for the jam. Cook over medium heat, stirring occasionally until cherries are pretty broken down (about 15-20 minutes). Transfer the mixture to a blender or food processor and puree.
- Spread cherry hibiscus jam over the chocolate ganache. At this point, the ganache should be set enough to spread the jam carefully over the top of it. After you’ve done that, return to the freezer to set for at least 2 hours. (Or allow it to set in the refrigerator for at least 4 hours.)
- Remove the tart from the pan, slice, and enjoy! To remove the tart from the pan, allow it to set out at room temperature for about 10 minutes. Then it should be pretty easy to push to tart up from the bottom out of the outer ring. Then set the tart on a flat surface to slice.
**If using a springform pan, run a knife around the edge of the tart before unlatching the outer ring. - Store leftovers in an airtight container in the fridge for up 5 days or the freezer for up to one month.
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DISCLAIMER: The information given in this article is intended for educational purposes only. Always consult with your healthcare practitioner before consuming certain herbs & medicinal foods, especially if pregnant, nursing, or taking any prescription medications.
