Healthy Chocolate Tart
This healthy chocolate tart is decadent and rich, but made with wholesome ingredients. It's gluten-free, dairy-free, and refined sugar-free!
Equipment
- 1 9-inch tart pan with removable bottom
- 1 Food Processor
- 1 Mixing Bowls
Ingredients
Crust
- 1.5 cup almond flour
- 0.25 cup unsweetened cocoa powder
- 0.25 cup maple syrup
- 0.25 cup coconut oil melted
- 0.5 teaspoon vanilla extract
- salt Pinch
Filling
- 13.5 oz full-fat coconut milk refrigerated overnight
- 1 cup dark chocolate chips 70% cacao or higher
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- salt Pinch
Instructions
- Preheat oven to 350°F (175°C).
- In a food processor, combine almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt. Pulse until a dough forms.1.5 cup almond flour, 0.25 cup unsweetened cocoa powder, 0.25 cup maple syrup, 0.25 cup coconut oil, 0.5 teaspoon vanilla extract, salt
- Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.
- Bake for 12-15 minutes, or until the crust is set. Let cool completely.
- Scoop out the thick coconut cream from the top of the refrigerated coconut milk can, leaving the watery liquid behind. You should get about 1 cup of thick cream.
- In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the dark chocolate chips. Stir until smooth.13.5 oz full-fat coconut milk
- Remove from heat and stir in the coconut cream, maple syrup, vanilla extract, and salt until well combined.1 cup dark chocolate chips, 2 tablespoons maple syrup, 1 teaspoon vanilla extract
- Pour the chocolate filling into the cooled crust and spread evenly.
- Refrigerate for at least 2 hours, or until the filling is firm.
- Remove the tart from the pan and slice. Enjoy!
Notes
For a richer flavor, use high-quality dark chocolate. You can also add a sprinkle of sea salt on top before refrigerating.
