I Eat Green

In a career that spans five decades, 22 albums and three Grammy awards, multi-talented singer-songwriter-guitarist Tom Chapin has covered an incredible amount of creative ground. In addition to his work as a recording artist and concert performer, Chapin has acted on Broadway, as well as working extensively in television, radio and films. Chapin's latest family release is the punningly-titled Give PEAS A Chance, subtitled Whole Grain Music for Free-Range Earthlings.  In addition to his varied musical and media endeavors, Chapin is also a powerful advocate on behalf of a variety of charitable causes. He is an active board member of WhyHunger, the organization which the artist's older brother, the late singer-songwriter/activist Harry Chapin, founded (as World Hunger Year) in the 1970s. He also remains active in a variety of environmental causes, as well as efforts on behalf of music and the arts in our public schools.

Todays Recipe: Gluten-Free and Dairy Free Chocolate, Almond,  Raspberry Torte

Preheat Oven to 350’

Crust

1 ½ cups ground GF, DF, chocolate wafer cookies

5 Tbs coconut oil

Filling

10 oz can GF, DF almond paste

8 oz bittersweet GF, DF chocolate chips

½ cup coconut milk or almond milk

3 half pints organic raspberries

2 Tbs organic raspberry jam

2 t. Kirsch (or other cherry or raspberry brandy)

Sliced toasted almonds for garnish

Combine cookie crumbs and coconut oil in food processor. Press crust into oiled tart pan with removable bottom. Bake in preheated oven for approx 15 minutes. If crust starts to bubble up in the middle, press down to let out the air.

For the filling;

Spread the almond paste over the crust. Place chocolate chips in small bowl.  Heat the coconut oil in small saucepan and pour over chocolate chips. Mix together until smooth and pour over almond layer. Place tart in the refrigerator for 1 hour. Decorate top with raspberries, pointed side up. Warm jam in small saucepan with Kirsch. Brush over raspberries and decorate sides with almonds.