Chocolate Truffle Tart (gluten-free, dairy-free)
User Reviews
4.9
Chocolate Truffle Tart (gluten-free, dairy-free)
Description
This Chocolate Truffle Tart recipe begins with a crust made from almond flour, raw cacao, coconut oil, maple syrup, and salt, pressed into a tart pan and baked until set. The crust provides a firm and slightly crumbly base with a subtle chocolate and nut flavor.
The ganache filling is prepared by heating full-fat coconut milk to a simmer, then stirring in bittersweet chocolate until smooth. Eggs, vanilla extract, and salt are whisked separately and folded into the cooled ganache. This mixture is poured into the crust and baked until the edges are set but the center still wobbles, firming up as it cools to create a dense and creamy chocolate center.
A glaze made from coconut milk, bittersweet chocolate, maple syrup, and water is spread over the chilled tart to add a glossy finish and an extra layer of chocolate richness enhanced by coconut’s subtle flavor.
The tart is suitable for gluten- and dairy-free diets and uses careful ingredient choices to maintain a balanced sweetness and smooth texture without cream or butter.
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 coconut milk with 2 tablespoons set aside for glaze, full-fat
- 10 ounces bittersweet chocolate
- 2 egg
- 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
- Pascha chocolate is recommended for organic, allergen-free qualities and a balanced 55% cacao level.
- Hu chocolate offers a less-sweet, paleo-friendly option at 70% cacao but has a slightly more bitter taste.
- Lily's chocolate is a gluten- and dairy-free choice sweetened with stevia and erythritol, suitable for keto diets, but contains soy lecithin.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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