This refined sugar-free Chocolate Tart has enough decadence and flavour to embarrass the sugary, heavy cream-based ganache tarts! With just the right amount of sweetness and a hint of cocoa bitterness, this is an amazing dessert to enjoy after dinner if you are looking for a low carb, low sugar, gluten-free option!
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
The chocolate, or should I say cocoa filling in this tart is not overly sweet and has a bit of dark chocolate-like bitterness. I actually think it tastes a lot like Alpro Dark Chocolate Soya Desserts. With the texture from the nuts, and almond and coconut tart case, this is an incredibly satisfying dessert, and your family will likely not know that it’s sugar-free, gluten-free and made with cocoa powder instead of chocolate!
Confession time! I have tried to make this vegan by substituting the egg used for the tart case with something vegan-friendly, but I couldn’t get the case the right texture. I tried making it with flaxseed and water, but the tart cracked lots when baking, and was unsuitable for the thin chocolate filling. I also tried coconut oil and arrowroot, but the texture of the case was very soft and the filling seeped into the pastry whilst chilling. However, if you want to make this tart vegan (but not gluten-free) try making a simple vegan shortcrust pastry. Or you can use vegan shop-bought shortcrust for an even more effortless tart!
How to Make a Refined-Sugar Free Chocolate Tart?
Preheat the oven to 180 C Fan. Generously grease a 20cm loose-bottom tart tin.
Place the desiccated coconut, ground almonds and an egg into a food processor (we love Kenwood) and pulse until it forms a ball of dough.
Tip the mixture into a prepared tart tin and press it down onto the base and up the sides, aiming for even distribution.
Place the tart case in the oven for 18-20 minutes. Then remove from the oven and let it cool down.
To make the filling, melt the coconut oil, but don’t let it get too hot. Then stir in the coconut cream, unsweetened cacao powder, vanilla essence, salt and maple syrup. Let it warm for a couple of minutes, but don’t let it boil. Taste the filling and add another teaspoon of maple syrup if you feel it’s not sweet enough for you. Remove from the heat at leave the mixture to cool down for approx. 30 minutes at room temperature.
Pour the filling into the cooled tart base and place in the fridge for 2 hours, or until set.
In the meantime, toast some flaked almonds in a dry pan, until slightly browned and smell toasty. Let it cool down, then sprinkle the top of the tart.
For other sugar-free baking and dessert ideas, have a look at some of our other recipes:
- Chocolate & Orange Date Bars
- Almond Flour Pumpkin Muffins (Gluten Free Recipe)
- Refined Sugar-Free Sesame Cookies (Vegan and Gluten-Free)
- Refined-Sugar Free Burnt Basque Cheesecake
- Sourdough Garibaldi Biscuits
Refined Sugar-Free Chocolate Tart
Equipment
- 20cm loose bottom tart tin (low rim, ideally)
Ingredients
- 150 g ground almond
- 35 g desiccated coconut unsweetened
- 1 medium egg
- 200 ml coconut cream
- 50 ml coconut oil
- 5 teaspoon maple syrup
- 2 ½ tablespoon cacao powder unsweetened
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 15 g flaked almonds
Instructions
- Preheat the oven to 180 C Fan. Generously grease a 20cm loose-bottom tart tin.
- Place the deciccated coconut, ground almonds and an egg into a food processor and pulse until it forms a ball of dough.
- Tip the mixture into a prepared tart tin and press it down onto the base and up the sides, aiming for even distribution.
- Place the tart case in the oven for 18-20 minutes. Then remove from the oven and let it cool down.
- To make the filling, melt the coconut oil, but don't let it get too hot. Then stir in the coconut cream, unsweetened cacao powder, vanilla essence, salt and maple syrup. Let it warm for a couple of minutes, but don't let it boil. Taste the filling and add another teaspoon of maple syrup if you feel it's not sweet enough for you. Remove from the heat at leave the mixture to cool down for 20-30 minutes at room temperature.
- Pour the filling into the cooled tart base and place in the fridge for 2 hours, or until set.
- In the meantime, toast some flaked almonds in a dry pan, until slightly browned and smell toasty. Let them cool down, then sprinkle the top of the tart.
Notes
Nutrition
Leave a Reply