Crispy chocolate tart shell is wrapped around a luscious chocolate filling. Decadent and delicious, this dairy-free dessert will be a winner for vegans and non-vegans alike.
February 26 2020 recipe & photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
Crispy chocolate tart shell is wrapped around a luscious chocolate filling. Decadent and delicious, this dairy-free dessert will be a winner for vegans and non-vegans alike.
USMetric
16 servingservings
Ingredients
Crust
- 1½ cups (6 oz.) 350 ml (170 g) almond flour
- ½ cup (1½ oz.) 120 ml (45 g) cocoa powder
- 1⁄3 cup (2½ oz.) 80 ml (70 g) erythritol
- 6 tbsp 6 tbsp coconut oil, melted
Filling
- 8 oz. (1¾ cups) 230 g (400 ml) dark dairy-free sugar-free dark chocolate
- 6 oz. 170 g coconut cream
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Making low carb simple
Instructions
Instructions are for 16 servings. Please modify as needed.
Preheat the oven to 350°F (175°C).
Grease a fluted 9.5-inch (24 cm) tart pan.
Place the dry crust ingredients in a mixing bowl.
Add the coconut oil to the dry ingredients and mix well until completely combined.
Spoon the mixture into the pan and use your fingertips to press the base into place. Continue working until the base is evenly covering the base and sides of the pan.
Bake for 12 minutes. Remove and let cool while you prepare the filling.
Crust
To make the filling, chop the chocolate into small pieces and place in a heatproof bowl.
Heat the coconut cream in a small saucepan, over medium-low heat until it is hot, but not boiling, whisking occasionally.
Remove the coconut cream from the heat and pour over the chocolate.
Let the mixture sit without touching it for two minutes.
Using a whisk, stir the ganache until it is smooth and glossy.
Let cool slightly before pouring into the tart shell.
Place the tart in the fridge to set.
Decorate by dusting with cacao powder and/or nibs.
Filling
Tip
This tart is very rich, so only a small slice is sufficient.
Decorate with fresh raspberrries.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
14 comments
- 1 comment removed
2
john
June 23 2020
Try this! Watch the crust though - very easy to burn, next time I'll turn the temp down a tad. I used 100% chocolate and added more coconut cream. If you are not used to keto you might find this not sweet enough. I love it.
Reply: #3
3
Reply to comment #2 by john
Crystal Pullen Team Diet Doctor
June 23 2020
Try this! Watch the crust though - very easy to burn, next time I'll turn the temp down a tad. I used 100% chocolate and added more coconut cream. If you are not used to keto you might find this not sweet enough. I love it.
Thanks for your feedback on this one!
4
Tanya
September 18 2020
Can you use cream instead of coconut cream if you aren't vegan?
Reply: #5
5
Reply to comment #4 by Tanya
Kristin Parker Team Diet Doctor
September 18 2020
Can you use cream instead of coconut cream if you aren't vegan?
We have not tested this recipe with heavy cream but it should work well.
6
Barbara
May 31 2021
Delicious, I used 100% dark chocolate, the whole family loved it, I reduced the erythritol to one heaped teaspoon as I don’t like things too sweet,
7
sahar
August 20 2021
can you tell me how much carb filling and crust have separately?
Reply: #8
8
Reply to comment #7 by sahar
Kristin Parker Team Diet Doctor
August 23 2021
can you tell me how much carb filling and crust have separately?
Roughly speaking, the crust is approximately 1.5g carbs and the filling is 2.5g carbs. That's approximate and the numbers may each be rounded up a little as the cumulative net carbs are only 3g per serving. I have asked the recipe team to double-check this.
9
Jojo
October 20 2021
Will this freeze please?
Reply: #10
10
Reply to comment #9 by Jojo
Kristin Parker Team Diet Doctor
October 20 2021
Will this freeze please?
This should freeze well. You can slice it into servings before freezing to allow for quicker thawing when you're ready to enjoy a slice. Allow it to come to room temperature on the counter.
11
Brenda Shields
November 15 2021
This was very good! The crust was perfect. I used heavy cream for the ganache, its what I had and it was great. I did use a dark chocolate 75% from trader joes, again its what I had and it tasted great. Next time, Ill work on getting a lower carb chocolate. I shared with my non keto family and they loved it, but the rest is going in the freezer in my secret hiding spot!(yeah the emptied frozen brussel sprout bag,heh,heh, the kids wouldn't open that with a ten foot pole!)
12
SABINE
January 23 2022
Podría funcionar con harina de coco y algo de almendra molida para la costra. Últimamente no consigo la harina de almendras.
13
Karen
August 10 2022
Is the coconut cream measurement a liquid or mass measurement?
Reply: #14
14
Reply to comment #13 by Karen
Kerry Merritt Team Diet Doctor
August 10 2022
Is the coconut cream measurement a liquid or mass measurement?
Hi, Karen! Cream will be a liquid measurement.
15
Laurie O'Dell
September 10 2022
I followed the directions exactly and the ganash is not smooth and shiny. It's more like brownie batter. Let's see how it tastes.
