Paleo Chocolate Tart

Free of dairy, refined sugar, and grains or wheat, this paleo chocolate tart is the perfect dessert for the holidays and beyond! It’s rich and decadent, yet light and airy, making it one of my favorite desserts of all-time!

Yields 8 Servings | Total Time 4+ Hours

Ingredients (Crust)

  • 1 1/2 cups almond flour

  • 1/4 cup coconut flour

  • 1/4 cup virgin coconut oil + more for greasing - melted

  • 3 tbsp pure maple syrup

  • 1/4 tsp sea salt

Ingredients (Filling)

  • 1 can (15 oz) coconut cream or full-fat coconut milk (I find the Whole Foods brand works best!)

  • 1 1/2 cups chopped dark chocolate (I like using Lily’s dark chocolate!)

  • 2 tbsp pure maple syrup

  • 1 tsp vanilla

Ingredients (Garnish)

  • 1/4 cup sliced almonds

  • 2 tbsp cacao nibs

  • Optional: Flake salt

Ingredients

  1. Preheat your oven to 350F and set aside an 8” tart pan. Feel free to also substitute with a regular pie dish if you don’t have a tart pan.

  2. In a large bowl, mix all of the crust ingredients until it forms a crumbly dough.

  3. Lightly grease the baking pan with coconut oil. Transfer the dough to the pan and firmly press it in to form your crust.

  4. Place in the oven and bake for 12-14 minutes or until lightly brown. Check periodically as almond flour tends to brown quickly.

  5. Remove from the oven and let cool for 15-20 minutes.

  6. Prepare the filling by melting everything together using a double boiler. To do so, place a small pot of water onto medium heat and place on top a large bowl. To the bowl, add the coconut cream/milk and chopped chocolate.

  7. Stir periodically until it’s completely smooth and melted. Add the vanilla and taste for sweetness to see if you need to add any more maple syrup (NOTE: The darker the chocolate you use, the more sweetener you will have to add).

  8. Pour the filling into the crust and place in the fridge for one hour to slightly set. Then, sprinkle over the garnishes around the outer portion of the tart (NOTE: The filling at this point should be slightly set so that when you sprinkle over the garnishes, they adhere to the filling but do not sink completely through).

  9. Place back in the fridge overnight to completely set or place in the freezer for 2-3 hours before serving (NOTE: If freezing, simply defrost for 5-10 minutes before removing from the tart pan and slicing).

  10. Store extras in the fridge for up to 5 days or the freezer for up to 3 months. Simply defrost for 5-10 minutes before enjoying.

Dessert, Grain-Free, Paleo, Freezer-Friendly, VeganJason PabstComment