Low-carb vegan chocolate ganache tart

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.

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
16 servingservings

Ingredients

Crust
  • 1½ cups (6 oz.) 350 ml (170 g) almond flour
  • ½ cup (1½ oz.) 120 ml (45 g) cocoa powder
  • 13 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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Instructions

Instructions are for 16 servings. Please modify as needed.

    Crust

  1. Preheat the oven to 350°F (175°C).
  2. Grease a fluted 9.5-inch (24 cm) tart pan.
  3. Place the dry crust ingredients in a mixing bowl.
  4. Add the coconut oil to the dry ingredients and mix well until completely combined.
  5. 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.
  6. Bake for 12 minutes. Remove and let cool while you prepare the filling.

    Filling

  1. To make the filling, chop the chocolate into small pieces and place in a heatproof bowl.
  2. Heat the coconut cream in a small saucepan, over medium-low heat until it is hot, but not boiling, whisking occasionally.
  3. Remove the coconut cream from the heat and pour over the chocolate.
  4. Let the mixture sit without touching it for two minutes.
  5. Using a whisk, stir the ganache until it is smooth and glossy.
  6. Let cool slightly before pouring into the tart shell.
  7. Place the tart in the fridge to set.
  8. Decorate by dusting with cacao powder and/or nibs.

Tip

This tart is very rich, so only a small slice is sufficient.

Decorate with fresh raspberrries.

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5 comments

  1. 1 comment removed
  2. john
    Try this! Watch the crust though - very easy to burn, next time I'll turn the temp down a tad. I used 100% chocolate and added more coconut cream. If you are not used to keto you might find this not sweet enough. I love it.
    Reply: #3
  3. Crystal Pullen Team Diet Doctor

    Try this! Watch the crust though - very easy to burn, next time I'll turn the temp down a tad. I used 100% chocolate and added more coconut cream. If you are not used to keto you might find this not sweet enough. I love it.

    Thanks for your feedback on this one!

  4. Tanya
    Can you use cream instead of coconut cream if you aren't vegan?
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    Can you use cream instead of coconut cream if you aren't vegan?

    We have not tested this recipe with heavy cream but it should work well.

  6. Barbara
    Delicious, I used 100% dark chocolate, the whole family loved it, I reduced the erythritol to one heaped teaspoon as I don’t like things too sweet,

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