Salted Chocolate Tart (Paleo, AIP)
Servings: 8 servings
This is a stunning no-bake dessert - and can be frozen for up to 6 months so if you only need it for yourself, make the whole thing and treat yourself for months to come!
Ingredients
For the base:
- 1/4 cup Coconut Oil (melted)
- 1/2 cup Coconut flour ((or Tigernut flour))
- 2 tbsp Carob Powder (or Cocoa Powder if not on AIP)
- 3 cups Dates (pitted (make sure they're soft, if not, soak in hot water for 15 minutes first. This is about 12 oz of dates))
- 1/2 tsp Sea Salt
- 1 tbsp Maple Syrup
- 1 tbsp Water
For the filling:
- 2 ripe Avocados
- 2 tbsp Coconut Oil (melted)
- 1/4 cup Coconut Milk ((or Tigernut Milk))
- 4 tbsp Carob Powder (or Cocoa Powder if not AIP)
- Pinch Sea Salt
- 1/4 cup Maple Syrup
Instructions
- Prepare the base by adding all of the ingredients for the base into a food processor and processing until the mixture is soft and sticks together when pinched.
- Press evenly into a 9-inch tart pan with removable bottom or pie pan and then put into the freezer to set. (This slices and removes from the pan best if you can put a piece of parchment down on the bottom first)
- Meanwhile, make the filling by adding the filling ingredients to the food processor and processing until smooth and creamy.
- Take the tart base out of the freezer and pour the filling in, then spread evenly.
- Put the tart back into the freezer for at least an hour to set.
- Remove from the freezer about 15 minutes prior to serving (but best removed from pan and slice while frozen). Serve with a sprinkling of large-flake sea salt.
Nutrition
Calories: 411kcalCarbohydrates: 63gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 170mgPotassium: 686mgFiber: 12gSugar: 46gVitamin A: 80IUVitamin C: 5mgCalcium: 58mgIron: 1mg
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !