I’m a sucker for chocolate anything, especially when I can figure out a way to add it in healthy recipes like this one for paleo chocolate tarts. I came across numerous recipes for chocolate tarts using a variety of different ingredients, so I was definitely inspired to put together these using a few clean ingredients. This tart can be eaten on a dairy-free, paleo and even vegan diet. There’s only a few ingredients, and besides the time it takes waiting for these to cool, these take a very short time to prepare.
You can use coconut flour or almond flour for the crust, but coconut flour expands more in liquid than almond flour does, so you’ll have to use much less if you decide to go that route (I topped these off with roasted coconut just to get the coconut checkmark off the list). I used Eating Evolved Roasted Coconut Chocolate Spread for the filling, you know for some more coconut love.
Paleo Chocolate Tart
A fun and simple chocolate tart recipe using almond flour for the crust and paleo chocolate for the filling.
For the crust:
- 1 1/2 cup of almond meal or flour
- 1/4 tsp salt
- 2 tablespoon coconut oil or other oil
- 2 tablespoon coconut nectar
For the filling:
- 1 cup coconut milk
- 1 cup Eating Evolved Roasted Coconut Chocolate Spread
Preheat the over to 375 degrees. Start out by combining all of the dry ingredients in a food processor or mixer. Melt the coconut oil over medium heat, stirring in the coconut nectar. Once completely melted, pour the coconut oil and the coconut nectar into the food processor or mixer and combine. I used 4 inch quiche pans for these and it made 4 total, but you can also use larger pans as well. Once the mixture is pretty well mixed, start placing the mixture in the pans pressing down with a spoon. The more room you make, the more room you have for chocolate. Place the pans in the oven for 10 to 15 minutes depending on how you want the crust. Once the crust was done I placed them in the freezer for 20 minutes for a quick cool down.
While the crust is cooking, place the chocolate in a mixing bowl. Put the coconut milk in a saucepan on medium heat until it begins to bubble. Once the coconut milk has began to bubble, pour the coconut milk over the chocolate. I used this chocolate because it melted easy and it was pretty creamy, but feel free to use any chocolate you wish. Take the crusts out of the freezer and pour in the chocolate mixture. Let cool in the refrigerator a minimum of two hours so the mixture can set.
To toast the coconut for the chocolate tart topping, pre heat the oven to 325 degrees and place the coconut on parchment paper. You have to keep an eye on these guys they burn very easy. I'd say 5 minutes or less and your good to go. Serve with any of your other favorite toppings like raspberries or strawberries, toasted almonds or anything else.
Keep them in the fridge, they will melt pretty quick 🙂