Healthy salted dark chocolate tart {low carb, keto, non-dairy, vegan option}

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A paleo chocolate tart topped with almonds.

Healthy salted dark chocolate tart {low carb, keto, non-dairy, vegan option}

Dark chocolate tart with almonds and sea salt is a sinful but healthy treat that no one will suspect of being gluten free, paleo and low carb! Filled with a coconut milk ganache, this easy almond chocolate tart is a chocolate lover’s dream.

Course Dessert

Cuisine French

Keyword almond flour, almonds, baking, chocolate, flourless, gluten-free, healthy, Rosh Hashanah, sea salt, valentines day

Prep Time 30

Cook Time 12

Cooling time 4

Total Time 4 42

Servings slices

Calories 506kcal

Author Ksenia Prints

Ingredients

Low carb chocolate tart crust {gluten-free}

1 ¼ cup almond flour (130 g)
⅓ cup cocoa powder (35 g)
3 tablespoon monk fruit sweetener or maple syrup
1 pinch salt
1 large egg yolk
¼ cup coconut oil (45 g), softened
1 tablespoon cold water if needed

Vegan chocolate ganache

1 ¼ cup coconut milk (300 ml) full-fat, chilled if possible
10 oz dark chocolate (285 g) or vegan chocolate chips

Topping:

Flaky sea salt
Sliced almonds

Instructions

Preheat oven to 325F. Oil a tart pan with a removable bottom.
In a large bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Add remaining ingredients and mix until you get a soft dough.
Wrap dough in plastic, and chill for at least 10 minutes.
Working between two sheets of parchment paper, roll out the dough into a ⅛-inch thick round. Transfer to the fridge to cool for another 10 minutes, until the top sheet of parchment paper can be peeled off easily.
Transfer rolled out dough to tart pan. Peel off the remaining sheet of parchment paper, and use your fingers to shape the dough around the tart pan.
Transfer to 325F oven and bake for 22-25 minutes. Let cool fully before removing from pan.

To make vegan chocolate ganache:

Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 ½ minutes in total.
Transfer chocolate to heatproof bowl. Top with heated milk and set aside for 5 minutes until chocolate has fully melted.
Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be be evenly tempered.

Assemble flourless dark chocolate tart:

Pour ganache into cool chocolate tart crust. Transfer to fridge to cool completely, at least 2 hours.
Top with sliced almonds and flaky sea salt. Serve.

Video

Nutrition