Why You’ll Love This Recipe

Rich and Creamy: Luxuriously smooth chocolate filling made with wholesome ingredients.
Nutritious Crust: Made with nuts and oats for added fiber and healthy fats.
No Refined Sugar: Naturally sweetened with maple syrup or honey.
Impressive and Delicious: Perfect for entertaining or personal indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

1 1/2 cups raw almonds or walnuts
1 cup rolled oats
2 tablespoons cocoa powder
2 tablespoons maple syrup or honey
2 tablespoons coconut oil, melted
Pinch of salt

Filling

1 1/2 cups canned full-fat coconut milk (chilled overnight)
1 cup dark chocolate chips (70% cocoa or higher)
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract

Directions

Prepare Crust: In a food processor, pulse almonds or walnuts until finely chopped. Add oats, cocoa powder, maple syrup, melted coconut oil, and salt. Pulse until the mixture sticks together when pressed.
Form Crust: Press the crust mixture firmly into the bottom and up the sides of a 9-inch tart pan. Refrigerate while preparing filling.
Make Filling: Scoop the solidified coconut cream from the chilled coconut milk into a saucepan (reserve the liquid for smoothies). Add dark chocolate chips and maple syrup. Heat gently over low heat, stirring until smooth and melted. Remove from heat and stir in vanilla extract.
Assemble Tart: Pour chocolate filling into the prepared crust and smooth the top.
Chill: Refrigerate the tart for at least 4 hours or until set.
Serve: Garnish with fresh berries, shaved chocolate, or toasted nuts if desired before serving.

Servings and Timing

Servings: 8
Preparation Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes

Variations

Nut-Free Crust: Use sunflower seeds instead of nuts.
Flavor Boost: Add espresso powder or cinnamon to the filling.
Vegan Option: Use maple syrup and ensure chocolate chips are dairy-free.
Add Fruit Layer: Spread a layer of raspberry or strawberry puree between crust and filling.

Storage/Reheating

Storage: Keep refrigerated in an airtight container for up to 5 days.
Freezing: Freeze for up to 1 month; thaw in the fridge before serving.
Reheating: Serve chilled or at room temperature; do not heat.

FAQs

Can I use other nuts for the crust?

Yes, pecans, cashews, or macadamias work well.

How do I get the coconut cream?

Chill a can of full-fat coconut milk overnight and scoop the thick cream from the top.

Can I use low-fat coconut milk?

Full-fat yields the best creamy texture; low-fat may be too thin.

Is this tart gluten-free?

Yes, naturally gluten-free if oats are certified gluten-free.

Can I make the tart ahead?

Yes, it’s best made a day in advance.

Can I add protein powder?

Yes, mix into the filling for extra protein.

How do I store leftovers?

Keep refrigerated in a sealed container.

Can I make smaller tarts?

Yes, adjust ingredient quantities accordingly.

Can I add a crust layer of dates?

Yes, blend dates into the crust mixture for extra sweetness.

Is this recipe kid-friendly?

Yes, it’s a healthier alternative to traditional chocolate tart.

Conclusion

Healthy Chocolate Tart offers a luscious, rich dessert experience without the guilt. Combining a wholesome nutty crust with creamy chocolate filling, it’s a perfect treat for any chocolate lover seeking a nutritious and satisfying indulgence.

Healthy Chocolate Tart

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Healthy Chocolate Tart is a rich and creamy dessert with a nutrient-dense nut and oat crust, naturally sweetened filling, offering a guilt-free indulgence perfect for special occasions or everyday treats.

Author: Laura
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings
Category: Dessert
Method: No-Bake, Refrigeration
Cuisine: American
Diet: Vegetarian

Instructions

Pulse almonds or walnuts in a food processor until finely chopped.

Add oats, cocoa powder, maple syrup, melted coconut oil, and salt; pulse until mixture sticks together when pressed.
Press crust mixture firmly into the bottom and up the sides of a 9-inch tart pan. Refrigerate while preparing filling.
Scoop solidified coconut cream from chilled coconut milk into a saucepan, reserving liquid.
Add dark chocolate chips and maple syrup to the saucepan. Heat gently over low heat, stirring until smooth and melted.
Remove from heat and stir in vanilla extract.
Pour chocolate filling into prepared crust and smooth the top.
Refrigerate tart for at least 4 hours or until set.
Garnish with fresh berries, shaved chocolate, or toasted nuts if desired before serving.

Notes

Use sunflower seeds instead of nuts for a nut-free crust.
Add espresso powder or cinnamon to the filling for extra flavor.
Use maple syrup and dairy-free chocolate chips for a vegan version.
Spread raspberry or strawberry puree between crust and filling for a fruity layer.
Store refrigerated in an airtight container for up to 5 days.
Freeze for up to 1 month; thaw in the fridge before serving.
Serve chilled or at room temperature; do not heat.
Use pecans, cashews, or macadamias as crust alternatives.
Best made a day ahead for optimal flavor and texture.
Mix protein powder into filling for added protein.
Add dates to the crust mixture for extra sweetness.
Suitable and healthy dessert for kids.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 15 g
Sodium: 50 mg
Fat: 25 g
Saturated Fat: 18 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 0 mg