Beloved friends, I hope you are resting and enjoying this final day of 2014. The Chinese year of the horse has been quite a gallop, hasn’t it? Yet when we look back, there is so much to be thankful for. Most of all, that we have each other – a conscious, loving community of soulful, heart-centered people nourishing the world with mindfulness, presence, love.
I personally have felt so supported this year. So today I really want to pause and give thanks to all who support me, and who support the ways I love and grow and thrive – through friendship, showing up in a class, dropping me a line, showering me with smiles, reading this blog, or sharing a simple meal. I am so fortunate to live the beauty I love, to paraphrase Rumi, and it is due mostly to you, my community of beloved friends and divine souls.
So, today I give thanks for you.
Here is my gift. A little bite of sweet, tart, rich, light up the new year deliciousness. You can make it right now in ten minutes if you have a bar of dark chocolate (who doesn’t after the holidays?) and a basket of fresh raspberries in your pantry. You can actually make it with any fruit, but raspberries are gorgeous for the color, and a tart contrast to the creamy chocolate.
As for the chocolate, I used what remained of a Scharffenberger 70% bittersweet dark chocolate baking bar. You can use anything, just keep it dark – for beauty, for taste, for balance, and for all those anti-aging antioxidants.
Chocolate Raspberry Tart
5-6 ounces dark chocolate (there’s a good list of some of the best here)
1 T coconut oil
1 basket fresh raspberries, rinsed and pat dry
1 teaspoon lemon juice
dustings of cinnamon, cardamom
Break up the chocolate and very gently melt it over a low flame watching it carefully and stirring constantly, or use a double boiler to be safe. You want to be sure you are only melting the chocolate – not cooking it, and certainly not burning it.
Warm a tart pan, and coat with the coconut oil. Pour in your melted chocolate and spread evenly across the pan. Lightly set your raspberries on the chocolate with their points facing up. Completely cover with berries. Carefully cover with another pie pan, then refrigerate to set.
Remove from the refrigerator at least ten minutes before serving so the chocolate softens enough to be able to cut and serve without breaking. Once plated, dust with cardamom, cinnamon. A dollop of yogurt is good with this and makes a beautiful contrast of light and dark.
I served it with the pear coulis below, which can be spooned over the tart, or stirred with sparkling water for a New Year’s fizz.
Pear Coulis Sparkler
1-2 tablespoon lemon juice
Puree the pear with the lemon juice in your blender. You might need to add a teaspoon of water just to get it to puree, but try not to add too much water, nor to over blend. If you do it will turn brown which is less pretty, although every bit as delicious.
Add 2-3 spoons of pear coulis to a glass of sparkling water – or omit the lemon, and add to champagne.
I wish you and your loved ones every joy this coming year.
Let’s remember: we have everything it takes, and we are the ones to light the world with love.
Happy New Year!
Thank you always!