Chocolate Tart Filling
- 1 cup canned coconut milk or cream (coconut-free version: Vegan Chocolate Pie)
- 1 cup chocolate chips (8 oz)
Crust Recipe
- 2 cups walnuts, almonds, or pecans
- 1 cup dates (or use the keto crust recipe above)
- 3 tbsp cocoa powder
- 1/8 tsp salt
*For firmest results, I like to make the recipe the night before. Or you can freeze it until firm if you'd prefer not to wait that long.To make the tart: If not already pitted, remove the date pits. (If dates are rock hard, just microwave a few seconds.) Combine all crust ingredients in a food processor until thin crumbles form. (Using a blender yields a super sticky dough that's much harder to work with, although not impossible.) Transfer dough to a 9-inch tart pan or a parchment-lined pie pan, and press down very firmly to evenly distribute the dough. Heat the coconut milk (it must be the full-fat canned kind) or cream until barely boiling. Turn off heat completely, and stir in the chocolate chips until they melt. Pour filling into the crust. Either freeze a few hours until firm enough to cut or refrigerate overnight (if it's still too soft to cut clean slices, freeze a half hour to get it firmer). Refrigerate or freeze leftovers. View Nutrition Facts
Calories: 242kcal