Decadent, no-bake, and so-easy chocolate truffle tart that you can enjoy into the New Year! It is grain-free, sugar-free, vegan, Paleo-friendly and keto-friendly–perfect for celebrating and sharing with friends!
If you are looking for the perfect 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 simple to prepare, looks spectacular, and is almost entirely foolproof.
It’s my No-Bake Chocolate Truffle Tart, amped up with the flavors of roasted pistachios and coconut.
This gorgeous tart is:
I sweetened the tart and the crust with an all-natural Keto-friendly sweetener as part of my entry in the Steviva Holiday Keto Blogger Recipe Challenge. I used both the KetoseSweet Powder Sweetener and the KetoseSweet Syrup in my tart recipe. I love the flavor of the sweeteners–no aftertaste at all–and am also excited that they contain no sugar alcohols. (Just so you know, before reading on: I also have options in the recipe for using traditional sweeteners!).
My husband, who typically avoids all sugar-free sweeteners, and can detect them instantly, could not tell–at all–that this tart was sweetened with anything other than sugar!
Ok, back to the tart! Start by making the crust, which is a breeze: mix finely ground roasted pistachios (an equal amount of almond flour or almond meal will also work) with some unsweetened cocoa powder, melted coconut oil, 1-1/2 tablespoons of the liquid KetoseSweet syrup, and 1/2 teaspoon of ground cardamom. Press firmly into a 9-inch tart pan (or a pie plate).
Place the crust aside while preparing the 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 easy to make. To make the ganache vegan, I use full-fat coconut 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!
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.
If you like, though, add some whipped coconut cream on top, along with simple 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 easy and gorgeous garnishes.
Happy New Year, everyone!!!
- 1-1/2 cups finely ground roasted, lightly salted pistachios (see notes for options)
- ¼ cup unsweetened cocoa powder
- ½ teaspoon ground cardamom
- ¼ cup virgin coconut oil, melted
- 1 and ½ tablespoons KetoSweet Syrup (see notes for options)
- 1 cup full fat coconut milk
- ⅔ cup KetoSweet powdered sweetener (see notes for options)
- 8 ounces unsweetened chocolate, chopped into small pieces
- 1 teaspoon vanilla extract
- pinch of fine sea salt
- 1 13.5 ounce can full-fat coconut milk, chilled overnight
- 2 teaspoons KetoSweet Syrup
- Optional garnishes: finely chopped pistachios, all-natural red sprinkles
- Crust: In a medium bowl, combine the ground pistachios, cocoa powder, cardamom, coconut oil, and syrup until well blended. Firmly press into the bottom and sides of a 9-inch tart pan with removable sides. Set aside while preparing filling.
- Filling:In a medium saucepan, heat the coconut milk over medium heat until very hot but not boiling. Remove from heat and stir in the sweetener. Add the chocolate and let stand for 3 to 4 minutes until chocolate appears softened. Whisk until completely smooth. Immediately pour into the prepared crust.
- Transfer tart to refrigerator for 3 to 4 hours until completely chilled and filling is firm.
- Topping: Open can of coconut milk and scoop solids into a well-chilled mixing bowl. Reserve remaining liquid for another use. Beat coconut cream using electric mixer (with chilled beaters) on medium speedfor 2 minutes; turn to high speed and continue beating until stiff peaks form, about 7 to 8 minutes. Add sweetener and beat 1 minute more. Spread on top of tart. Sprinkle with optional garnishes, if desired. Serve!
Regular Sweetener Variation: Replace the liquid sweetener with an equal amount of pure maple syrup and the powdered sugar with an equal amount of granular sweetener of choice (e.g., coconut sugar or cane sugar).
Almond Flour/Almond Meal Variation: An equal amount of blanched almond flour OR almond meal can be used in place of the ground pistachios. Add a large pinch of salt.
Tip: It will take about 1 and ⅔ cups of shelled pistachios to make 1-1/2 cups of ground pistachios.