February 26 2020 recipe & photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Low carb vegan chocolate ganache tart
Crispy chocolate tart shell is wrapped around a luscious chocolate filling. Decadent and delicious, this dairy-free dessert will be a winner for vegans and non-vegans alike.
USMetric
servingservings
Ingredients
Crust
- 1½ cups (6 oz.) 350 ml (170 g) almond flour
- ½ cup (1½ oz.) 120 ml (45 g) cocoa powder
- 1⁄3 cup (2½ oz.) 80 ml (70 g) erythritol
- 6 tbsp 6 tbsp coconut oil, melted
Filling
- 8 oz. (1¾ cups) 230 g (400 ml) dark dairy-free sugar-free dark chocolate
- 6 oz. 170 g coconut cream
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www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a fluted 9.5-inch (24 cm) tart pan.
- Place the dry crust ingredients in a mixing bowl.
- Add the coconut oil to the dry ingredients and mix well until completely combined.
- Spoon the mixture into the pan and use your fingertips to press the base into place. Continue working until the base is evenly covering the base and sides of the pan.
- Bake for 12 minutes. Remove and let cool while you prepare the filling.
Crust
- To make the filling, chop the chocolate into small pieces and place in a heatproof bowl.
- Heat the coconut cream in a small saucepan, over medium-low heat until it is hot, but not boiling, whisking occasionally.
- Remove the coconut cream from the heat and pour over the chocolate.
- Let the mixture sit without touching it for two minutes.
- Using a whisk, stir the ganache until it is smooth and glossy.
- Let cool slightly before pouring into the tart shell.
- Place the tart in the fridge to set.
- Decorate by dusting with cacao powder and/or nibs.
Filling
Tip
This tart is very rich, so only a small slice is sufficient.
Decorate with fresh raspberrries.
Thanks for your feedback on this one!
We have not tested this recipe with heavy cream but it should work well.
Roughly speaking, the crust is approximately 1.5g carbs and the filling is 2.5g carbs. That's approximate and the numbers may each be rounded up a little as the cumulative net carbs are only 3g per serving. I have asked the recipe team to double-check this.
This should freeze well. You can slice it into servings before freezing to allow for quicker thawing when you're ready to enjoy a slice. Allow it to come to room temperature on the counter.
Hi, Karen! Cream will be a liquid measurement.