Healthy salted dark chocolate tart {low carb, keto, non-dairy, vegan option}
User Reviews
5
Healthy salted dark chocolate tart {low carb, keto, non-dairy, vegan option}
Description
The tart crust uses almond flour and cocoa powder to create a gluten-free, low-carb base that blends almond richness with chocolate notes. Sweetened with monk fruit sweetener or maple syrup, the dough is soft and chilled before rolling thin and baking until firm with a slightly crisp edge. The filling is a ganache made by carefully heating full-fat coconut milk to mix with dark or vegan chocolate, producing a smooth, glossy chocolate layer that sets as it cools. This ganache offers a creamy, dairy-free chocolate experience.
After chilling and baking, the tart is topped with flaky sea salt and sliced almonds, which add texture contrast and enhance the overall flavor by balancing sweetness with a savory touch. The dessert suits low-carb, keto, or nondairy diets, with a vegan option using suitable chocolate.
Ingredients
Low carb chocolate tart crust {gluten-free}
- 1 ¼ cup almond flour (130 g)
- ⅓ cup cocoa powder (35 g)
- 3 tablespoon Monk Fruit Sweetener or maple syrup
- 1 pinch salt
- 1 egg large, yolk
- ¼ cup coconut oil (45 g), softened
- 1 tablespoon water if needed, cold
Vegan chocolate ganache
- 1 ¼ cup coconut milk (300 ml) full-fat, chilled if possible
- 10 oz dark chocolate (285 g) or vegan chocolate chips
Topping:
- sea salt flaky
- almonds sliced
Instructions
- Preheat oven to 325F. Oil a tart pan with a removable bottom.
- In a large bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Add remaining ingredients and mix until you get a soft dough.
- Wrap dough in plastic, and chill for at least 10 minutes.
- Working between two sheets of parchment paper, roll out the dough into a ⅛-inch thick round. Transfer to the fridge to cool for another 10 minutes, until the top sheet of parchment paper can be peeled off easily.
- Transfer rolled out dough to tart pan. Peel off the remaining sheet of parchment paper, and use your fingers to shape the dough around the tart pan.
- Transfer to 325F oven and bake for 22-25 minutes. Let cool fully before removing from pan.
To make vegan chocolate ganache:
- Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 ½ minutes in total.
- Transfer chocolate to heatproof bowl. Top with heated milk and set aside for 5 minutes until chocolate has fully melted.
- Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be be evenly tempered.
Assemble flourless dark chocolate tart:
- Pour ganache into cool chocolate tart crust. Transfer to fridge to cool completely, at least 2 hours.
- Top with sliced almonds and flaky sea salt. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 43g | 66% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 49mg | 2% |
| Potassium | 446mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 162mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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