Refined Sugar-Free Chocolate Tart 🍫🥧
Ingredients:
Crust:
- 1 ½ cups almond flour
- 3 tbsp cocoa powder (unsweetened)
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
Chocolate Filling:
- 200g (7 oz) dark chocolate (70% or higher, no added sugar), chopped
- 1 cup full-fat coconut milk
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- Pinch of sea salt
Optional Toppings:
- Fresh berries (raspberries, strawberries, or blueberries)
- Shaved dark chocolate
- Chopped nuts (optional)
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Directions:
1. Prepare the Crust:
- Preheat your oven to 175°C (350°F). Grease a 9-inch tart pan with a removable base.
- In a mixing bowl, combine almond flour, cocoa powder, coconut oil, maple syrup, and vanilla extract. Mix until it forms a crumbly dough.
- Press the mixture evenly into the tart pan, covering the base and sides. Use the back of a spoon to smooth it out.
- Bake for 10 minutes, then let it cool completely.
2. Make the Chocolate Filling:
- In a heatproof bowl, add the chopped dark chocolate.
- In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate.
- Let it sit for 2–3 minutes, then stir until the chocolate is fully melted and smooth.
- Stir in maple syrup, vanilla extract, and a pinch of sea salt. Mix well.
3. Assemble the Tart:
- Pour the chocolate filling into the cooled crust, spreading it evenly with a spatula.
- Refrigerate for at least 2–3 hours or until the filling is set.
4. Add Toppings:
- Before serving, garnish the tart with fresh berries, shaved dark chocolate, or chopped nuts as desired.
5. Serve:
- Slice and enjoy this rich and guilt-free chocolate tart!
Chef's Tip: For a nut-free option, substitute almond flour in the crust with oat flour. This tart also freezes well, so you can store leftovers for later indulgence!
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