Description
Silky, rich and decadent chocolate tart that’s vegan, paleo and AIP friendly!
Ingredients
Crust:
- 1 1/2 cup tiger nut flour
- 1/2 cup cacao powder or carob powder
- 1/4 cup coconut oil or dairy-free butterÂ
- 2 tablespoons honey or maple or sweetener of choice
- Pinch saltÂ
FillingÂ
- 1 1/2 cup coconut cream
- 12 ounces bittersweet chocolate or carob chips or keto chocolateÂ
- 1 teaspoon vanilla
- 1 tsp saltÂ
Instructions
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In a medium bowl, mix all of the crust ingredients and mix with a spatula and then switch to your fingers until the mix resembles wet sand. If it’s dry, add more coconut oil or dairy free butter.
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Then press it into a 6 or 8-inch springform pan making sure to bring it up on the edges, at least one inch. Poke the bottom with a fork a few times.
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Bake crust at 350F for 15 minutes. Let cool completely.Â
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Chop up your chocolate and set aside.
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In a sauce pot, bring the coconut milk, salt, and the vanilla to a steam or low simmer.Â
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 Remove the pot from the heat add the chocolate and mix with a spatula until silky and shiny and completely smooth. Poor that into your crust, let it set at room temp and the put it in the fridge for several hours or overnight until firm. Â
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You can check out my AIP brownie post for a glaze. If you wanna add a glaze on top, I like to do coconut whipped cream or chocolate shavings and berries.Â
Recipe Notes:
- If when you mix the crust it feels too dry or crumbly, just add more fat, 1 teaspoon at a time, until you get a nice, wet sand consistency.
- For the filling, if you don’t use enough chocolate, it will not set. If you want to make this recipe lower in sugar, use half sweetened chocolate and half-sweetened chocolate, but don’t mess with the ratio of chocolate to coconut cream.
- for AIP use carob chips and carob powder.
Nutrition
- Serving Size: 1 slice
- Calories: 349
- Sugar: 12g
- Fat: 25.5g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 4.6g
