Healthy Chocolate Tart (Keto, GF, Vegan)
Healthy Chocolate Tart Recipe + Video – Delicious + secretly healthy chocolate tart made with avocados, cocoa powder and sweetened with monk fruit. Only 5 carbs! Paleo, low carb, gluten free, grain free, dairy free, refined sugar free, clean eating, real food.
This healthy chocolate tart is kiiind of a big deal.
I don’t make a ton of desserts, so when I have one to share on the blog, you know it’s good. And this one may be my favorite yet.
Ingredients in Healthy Keto Chocolate Tart
Types of Avocado to Use
I know what you’re thinking. “Avocados and chocolate? Sounds gross.” I swear to you, you cannot taste the avocado whatsoever!
The secret is to use avocados that are just barely ripe, almost on the hard side. The riper the avocado, the more avocado flavor. Barely ripe avocados have hardly any flavor, just a silky texture, making them perfect for this healthy chocolate tart. You will want to go through every single avocado at the market and find the 2 perfect ones. You want an avocado that has just the tiniest, slightest give when you squeeze it.
To really make sure this would pass the ultimate taste test, I had my meat and potatoes loving dad give it a taste. I didn’t tell him anything about the ingredients. He ate the whole thing, and told me how good it was. He thought I was lying when I told him it was made with avocado’s. But it’s true!
If I can sneak it past those 2 guys, this recipe can get past anybody.
And, no one at the dinner party could tell this was a “healthy” dessert either. This recipe is like magic!
Watch Healthy Chocolate Tart Recipe Video
- 1/2 cup unsweetened, raw coconut flakes
- 1–1/2 cups almond flour
- 2 tablespoons monk fruit
- 2 tablespoons coconut oil, melted, plus more for brushing the spring pan
- 2 medium size avocado, just barely ripe, on the firmer side
- 1/2 cup unsweetened cocoa powder
- 1/2 cup + 1 tablespoon monk fruit (or sweeten to taste)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla
- 1 pint of raspberries
- coconut whipped cream
- Preheat oven to 350 degrees, with the oven rack in the center position. Brush a nonstick 9″ spring form pan with melted coconut oil. Set aside.
- In a food processor, combine the coconut flakes, almond flour monk fruit + coconut oil. Pulse until the mixture resembles wet sand. It should hold together when pinched.
- Dump the coconut almond crust into the spring form pan. Gently spread the crumbs to make an even layer, and to come up the side of the pan about 1/4″. Once the crumbs are even, press the crumbs in with firm pressure.
- Bake the crust for 14 minutes, or until lightly golden brown. Remove the crust, and allow to cool on the counter for a few minutes, then transfer to the freezer for 15 minutes to cool completely.
- While the crust is cooling in the freezer, make the chocolate filling. Combine all ingredients in a food processor, and blend until the mixture is smooth without any lumps, about 2 minutes. You may need to scrape down the bowl half way thru.
- Pour the chocolate filling onto the cooled crust, and spread into an even layer. Cool the tart in the fridge for at least 1 hour.
- After chilling, remove from the springform pan and garnish with fresh raspberries.
- Slice, and serve with coconut whipped cream and additional raspberries.
- Leftovers will keep in an airtight container refrigerated for 3 days.
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