17 Jan Chocolate, Coconut & Pistachio Truffle Tart (No-Bake, Vegan, Paleo, Keto)
Decadent, no-bake, and so-easy chocolate truffle tart that you can enjoy into the New Year! It is grain-free, sugar-free, vegan, Paleo-friendly and keto-friendly--perfect for celebrating and sharing with friends!
Crust: In a medium bowl, combine the ground pistachios, cocoa powder, cardamom, coconut oil, and syrup until well blended. Firmly press into the bottom and sides of a 9-inch tart pan with removable sides. Set aside while preparing the filling.
Filling: In a medium saucepan, heat the coconut milk over medium heat until very hot but not boiling. Remove from heat and stir in the sweetener. Add the chocolate and let stand for 3 to 4 minutes until chocolate appears softened. Whisk until completely smooth. Immediately pour into the prepared crust.
Transfer tart to the refrigerator for 3 to 4 hours until completely chilled and filling is firm.
Topping: Open can of coconut milk and scoop solids into a well-chilled mixing bowl. Reserve remaining liquid for another use. Beat coconut cream using an electric mixer (with chilled beaters) on medium speed for 2 minutes; turn to high speed and continue beating until stiff peaks form about 7 to 8 minutes. Add sweetener and beat 1 minute more. Spread on top of the tart. Sprinkle with optional garnishes, if desired. Serve!
Ingredients
Directions
Crust: In a medium bowl, combine the ground pistachios, cocoa powder, cardamom, coconut oil, and syrup until well blended. Firmly press into the bottom and sides of a 9-inch tart pan with removable sides. Set aside while preparing the filling.
Filling: In a medium saucepan, heat the coconut milk over medium heat until very hot but not boiling. Remove from heat and stir in the sweetener. Add the chocolate and let stand for 3 to 4 minutes until chocolate appears softened. Whisk until completely smooth. Immediately pour into the prepared crust.
Transfer tart to the refrigerator for 3 to 4 hours until completely chilled and filling is firm.
Topping: Open can of coconut milk and scoop solids into a well-chilled mixing bowl. Reserve remaining liquid for another use. Beat coconut cream using an electric mixer (with chilled beaters) on medium speed for 2 minutes; turn to high speed and continue beating until stiff peaks form about 7 to 8 minutes. Add sweetener and beat 1 minute more. Spread on top of the tart. Sprinkle with optional garnishes, if desired. Serve!
