Chocolate Truffle Tart (gluten-free, dairy-free)
User Reviews
4.9
96 reviews
Excellent
Chocolate Truffle Tart (gluten-free, dairy-free)
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A decadent chocolate tart recipe with three layers of chocolate goodness. It's like biting into a rich chocolate truffle, in tart form. And you'll never know it's gluten-free and dairy-free.
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Ingredients
Crust
- 1 1/2 cups almond flour
- 3 tablespoons raw cacao
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
Ganache Center
- 13.5 ounces full-fat coconut milk with 2 tablespoons set aside for glaze
- 10 ounces bittersweet chocolate
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Glaze
- 2 tablespoons coconut milk taken from can above
- 2 ounces bittersweet chocolate
- 1 teaspoon maple syrup
- 1 tablespoon water
Instructions
- Preheat your oven to 350 degrees fahrenheit.
- Stir together all crust ingredients in a medium bowl, until well mixed and sticky. Use your fingers to press the mixture into the bottom and up the sides of of a 9-inch tart pan. Use a fork to puncture the bottom in three spots.
- Bake the crust for 10-12 minutes or until starting to firm. Remove and cool on a wire rack.
- To make the ganache, heat the coconut milk in a small pot and bring to a simmer. Once simmering, turn off heat and add the chocolate, stirring until smooth. Let cool for 10 minutes.
- In a small bowl whisk the eggs with the vanilla and salt. Add to the cooled chocolate and stir together.
- Pour the ganache filling into the crust and cook for 20-25 minutes. When it's done, the center will still be wobbly, but the edges should look firm. The center will continue to firm as it cools. Remove the tart from the oven and cool in the tart pan on a wire rack for 30 minutes. Then, refrigerate for 30 minutes.
- To make the glaze, heat the coconut milk, maple syrup and water in a small pot on medium heat. Turn off the heat and add the chocolate, stirring until melted. Alternatively, add all ingredients to a small glass bowl and microwave in 15-second increments until melted.
- Pour the glaze on top of the tart, tipping the pan in a circular motion to spread the glaze across the top. Let the glaze set for 30 minutes, then serve.
Notes
- Chocolate Recommendations
- Pascha Chocolate is organic, gluten-free, dairy-free, soy-free, and vegan. I love the 55% chocolate chips and it's what I used in this recipe.
- Hu Chocolate is organic, gluten-free, dairy-free, soy-free, vegan and paleo friendly (no refined sugars). But it's slightly more bitter at 70%.
- Lily's Chocolate is gluten-free, dairy-free and fair-trade certified. It does contain soy lecithin but it's sweetened with stevia and erythritol, so it's keto friendly.
Nutrition Information
Show Details
Calories
365kcal
(18%)
Carbohydrates
22g
(7%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Cholesterol
28mg
(9%)
Sodium
115mg
(5%)
Potassium
274mg
(8%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
50IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
62mg
(6%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 28mg | 9% |
| Sodium | 115mg | 5% |
| Potassium | 274mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
96 reviews
Excellent
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