Low Carb Chocolate Tart (sugar free)
Ingredients:
1 1/4 cup almond flour
3/4 cup unsweetened shredded coconut
1 medium egg
3/4 cup coconut cream
1/4 cup coconut oil melted
10 drops stevia or more, depending on your sweet tooth
2 tbsp and 1 tsp cacao powder unsweetened
1 tsp vanilla essence
pinch of salt
small handful of chopped hazelnuts to garnish
Directions:
Preheat the oven to 350 F.
Mix the shredded coconut, almond flour and the egg with a stick blender or in a food processor until it forms a doughy ball.
Press the dough into a loaf tin lined with baking paper (do not omit the baking paper – it makes life so much easier). It should be about 2 fingers high on the sides. If you wish, pinch the edge with your fingers to make it look pretty.
Bake the tart base for ca 20 minutes or until lightly browned. Remove from the oven and let cool.
Now make the chocolate ganache. Melt the coconut oil, then stir in the coconut cream, cacao powder, vanilla essence, pinch of salt and the stevia or powdered erythritol. Taste and adjust the sweetener if necessary.
Pour into the cooled tart base and place in the fridge until fully set (about 1 1/2 hours).
Before serving, dry-roast some chopped hazelnuts in a pan on medium heat until golden. Sprinkle over the tart and enjoy.
Servings: 8
Nutritional Information: Calories: 314, Fat: 26.3g, Carbohydrates: 4.8g, Fiber: 3.3g, Protein: 7.5g
