REALLY SIMPLE LOW CARB CHOCOLATE TART (SUGAR FREE)

This really easy and decadently creamy low carb chocolate tart is assembled in minutes. It is gluten free, keto and sugar free.

FIND THE RECIPE CARD WITH INGREDIENTS AND INSTRUCTIONS AT THE BOTTOM OF THE PAGE. DON’T MISS THE EXTRA TIPS IN THE POST! 

In my opinion, the coconut deserves a medal for awesomeness. Coconuts contain super-healthy medium-chain fatty acids that help you burn fat, reduce cholesterol levels and boost brain function. They are rich in proteins and fibre and above all, they taste deliciously… coconutty.

I have desiccated coconut on weekly repeat order from the supermarket (it’s irresistible with plain yoghurt), but frankly, I’m in love with the entire coconut clan. Here they are:

• Coconut oil! It’s fantastic for frying and I used it in these Coconut Tahini Bliss Balls
• Coconut butter! You can spread it on bread or make a cookie/cake glaze like in this sugar free cut out cookie recipe. I sometimes eat a spoonful straight from the jar – it’s on a par with (homemade) Nutella.
• Coconut flakes and shredded coconut – stir into yoghurts, add a spoonful to your smoothie, use it in granolas (check out this Peanut Butter Granola)
• Coconut milk and coconut cream! Perfect for desserts like my strawberry coconut mousse  and so good for indulgent make-ahead breakfast recipes like this coffee chia breakfast pudding.
• Coconut flour! It basically is a one stop – grain free, low carb and so easy to use once you’ve got the hang of its extremely absorbent properties (you need to use a lot less of it in comparison to wheat flour). You can make awesome sweet and savoury dishes with coconut flour. On my blog I’ve published recipes for low carb waffles, chocolate muffins, coconut blondies and these very popular cheese thyme crackers. Friends, I’ve barely scratched the surface.

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SO HERE’S THE LATEST ADDITION TO MY COCONUT RECIPE COLLECTION: THE REALLY SIMPLE LOW CARB CHOCOLATE TART. IT IS, AS THE NAME SUGGESTS, REALLY SIMPLE AND REALLY SO GOOD.

I got the idea for this tart from a recipe in a magazine I leafed through in my local Planet Organic, which I tweaked and made sugar free. The base is a mix of almond flour (straight up ground almonds work well here too) and shredded coconut plus one egg. I have experimented by adding vanilla extract to this, cinnamon and also a bit of sweetener. All work fine, but are not necessary. The subtly sweet taste of coconut is quite enough.

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The coconut filling is dreamy-creamy, silky and extremely chocolatey. If you wanted, you could even add a teaspoon of Brandy to make it adult only. In terms of topping, any dry-roasted nuts would work, as would toasted coconut flakes, come to think of it. It retains its crunchy bite in the fridge for a few days.

ENJOY, MY FELLOW COCONUT LOVERS!

See Full Recipe: sugarfreelondoner