Vegan No-Bake Chocolate Truffle Tart (Grain-Free)

Decadent, no-bake, and so-straightforward vegan no-bake chocolate truffle tart! It is grain-free, sugar-free, and especially straightforward to make–reliable for celebrating and sharing with friends!

If you are looking for the reliable New Year’s Eve dessert, look no further! I have a showstopper dessert that can be shared with almost everyone on your guest list–no matter what eating plan they follow, or whether they follow any plan at all. It will be loved by all.

You will delight in it the most, because it is so plain to prepare, looks spectacular, and is almost entirely foolproof.

It’s myNo-Bake Vegan Keto Chocolate Truffle Tart.

Recipe Benefits

This gorgeous tart is:

• Vegan
• Grain-Free
• Gluten-Free
• Paleo
• Keto
• Low-Carb
• Especially-Straightforward

What Ingredients are Used to Sweeten the Tart?

I sweetened the tart and the crust with an all-natural Keto-friendly sweeteners. My husband, who typically avoids all sugar-free sweeteners, and can detect theminstantly, could not tell–at all–that this tart was sweetened with anything other than sugar!

I Do Not Need the Tart to Be Keto–Can I Use Regular Sweeteners?

If you do not need or want the tart to be sugar-free, you can make it with the sweeteners you prefer. I recommend maple syrup to replace the liquid sweetener and either coconut sugar or natural cane sugar to replace the granulated keto sweetener.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Step One: Make the No-Bake Almond Flour Chocolate Crust

Start bymaking the crust,which is a breeze:.

In a medium bowl, combine almond flour with with some unsweetened cocoa powder, melted coconut oil, 1 and 1/2 tablespoons of keto-friendly syrup (use maple syrup if you do not need the tart to be keto), and (optional) a large pinch of salt.

Press firmly into a 9-inch tart pan (or a pie plate).

Place the crust aside whilepreparing the filling.

Step Two: Make the Chocolate Truffle Filling

Begin by chopping 8 ounces of unsweetened chocolate. I did not use a fancy chocolate, just good old-fashioned Baker’s Chocolate (two 4-ounce packages) from the supermarket.

The filling is a chocolate ganache–usually chocolate + heavy cream, the foundation of a chocolate truffle–and it is seriously straightforward to make. To make the ganache vegan, I usefull-fatcoconut milk. You need the fat in the milk to make the ganache, so other nondairy milks cannot be substituted.

In a medium saucepan, heat the coconut milk over medium heat until very hot but not boiling (make sure you have the chocolate is chopped and the sweetener measured).

Remove the pan from the heat and immediately stir in the sweetener, and then add the chocolate. Do nothing except let everything sit for about 3 to 4 minutes. The chocolate will look like it is starting to melt. Grab your whisk and whisk until completely smooth. That’s it!

Step Three: Add Your Go-to Flavors to the Truffle Filling

I like to add a pinch of fine sea salt (to heighten the flavors) and a splash of vanilla, but they are optional. You can also vary things with spices, citrus zest, or a splash of spirits (yum!). Think of all of the decadent chocolate truffles you have ever come across: you can recreate them with this chocolate ganache filling!

Pour the filling into the prepared crust and refrigerate until chilled and the filling is firm.

You do not need to do anything else to this gorgeous tart except remove the sides from the tart pan, serve, and savor every glorious bite.

Optional: Add Whipped Coconut Cream

If you like, though, add some whipped coconut cream on top, along with plain garnishes, such as chopped pistachios, and perhaps a few festive sprinkles. Fresh fruit (e.g., berries, red currants, orange segments) and a few mint sprigs also make straightforward and gorgeous garnishes.

Happy New Year, everyone!!!

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3. Vegan Almond Flour Chocolate Chip Cookies {paleo, keto option}
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7. Nourishing 2-Ingredient Coconut Biscotti {Vegan, Keto Option}
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