Paleo Chocolate Truffle Tart

by Peachy Palate on August 22, 2014

Deeply rich indulgent chocolate truffle tart encased in a coconut nutty crust topped off with a sweet white chocolate drizzle.

Chocolate Truffle Tart (3) Title

It feels like a lifetime ago that I made this! The slice I had stashed in the freezer for a rainy day has long been retrieved, each and every morsel savoured until the last bite. The kind of chocolate tart you eat with a teaspoon, nibbling and letting it linger on the tongue.

Chocolate Truffle Tart (25) Chocolate Truffle Tart (28)

Creamy, rich…a chocolate lovers dream. It’s a take on a classic raw chocolate ganache tart, much healthier, refined sugar free, and possible a little more fudgy. I say possibly because I actually don’t think I’ve ever tried a “classic” one. If I have it’s long enough for me to forget what it tasted like.

Chocolate Truffle Tart (33) Chocolate Truffle Tart (34) Chocolate Truffle Tart (13)

I’m a HUGE chocolate dessert fan. Apart from ice cream, chocolate in most forms always wins. My previous chocolate fudge tart is equally as indulgent if a little heavier with a more unusual less “classic” ingredient list.

Chocolate Truffle Tart (2)

I kept my white chocolate cheesecake in mind when making this one. I wanted the the true distinct flavour of the raw cacao butter to shine through…of course it was going to mingle just beautifully with the raw cacao powder to make for an unsweetened chocolate base with no unnecessarily added ingredients.

As much as I love my white chocolate truffle “cheesecake”…this chocolate variation definitely trumps it! Not just for it’s intense chocolate dreaminess but it’s a little silkier, more supple on the palate and much easier to put together!

Chocolate Truffle Tart (14) Chocolate Truffle Tart (17)

This is only for the fact that I don’t own a high speed blender and have to go in to work every time I want to blend my soaked cashews to a creamy paste…just for the cashew cream it’s already a weekly habit!

All you need is a food processor for this one. Granted it’s a little more pricey but oh so worth it. I am in love with raw cacao butter. One of my favourite sweet treat ingredients. Seeing as this tart was inspired by Sonia’s Chocolate Truffle Cake I decided to go with a last minute white chocolate drizzle. It just looked so pretty in her pictures…totally drawn in!

Chocolate Truffle Tart (1)

The slightly more sweet white chocolate, bitter cacao nibs and mellow yet deep chocolate filling…the base providing just enough of a bite as well as heaps of nutty coconut flavour. Another magical medley…I wish I had of managed to hold on to my rainy day slice a little longer! It freezes perfectly. I thawed mine on the counter top within about an hour but it will just depend on the room temperature. You could also thaw it in the fridge overnight.

After a few days in the fridge the flavour strengthens, the texture becomes a little more solid which I actually prefer. That’s if you manage to hold to for that long!

What’s your favourite chocolate dessert/treat? Any special recipes you hold close?

Chocolate Truffle Tart

by Michelle Hunt

Prep Time: 40 minutes + Overnight

Keywords: blender raw dessert gluten-free low-carb low-sodium paleo soy-free sugar-free cacao butter cacao nibs coconut milk dates

Ingredients (Serves 8 – 10)

    Base

    • 50g (1/2 cup) walnuts
    • 50g (1/2 cup) pecans
    • 30g (1/4 cup) coconut flour
    • 40g (1/2 cup) desiccated coconut
    • 60g (1/3 cup) Medjool dates
    • 2 tbsp (28g) coconut oil melted

    Filling

    • 1 can (400ml) full fat coconut milk
    • 165g (3/4 cup) raw cacao butter
    • 60g (1/2 cup + 1 tbsp) raw cacao powder
    • 90g (1/2 cup) Medjool dates
    • Seeds from one whole vanilla pod or 1 tsp pure vanilla extract
    • 1 tbsp (14g) coconut oil or ghee melted

    Topping

    • 1 tbsp cacao nibs finely chopped
    • 28g (2 tbsp) raw cacao butter
    • 1 tbsp (20g) raw honey
    • 1 tbsp (14g) coconut butter
    • Pecan nuts to garnish

    Instructions

    For the Base

    Blend dates to a smooth paste in your food processor.

    Remove and set to one side.

    Blend walnuts, coconut, pecans and coconut flour to a fine crumb. Add in date paste and process to combine.

    Finally add in coconut oil. Once combines press mixture in a lined and greased loose bottom 8 inch cake or tart tin. It needs to be about 2 inches deep!

    Press the tart shell across the base and up the sides. it doesn’t have to come up right the way but most of the way. A few jagged edges actually looks nice!

    Place in the fridge while you make the filling.

    For the filling

    Place cacao butter and coconut oil in a heat safe bowl or jug. Place in a larger bowl or jug filled with boiling water. Leave to melt slowly.

    Blend together coconut milk and dates in your food processor until virtually no lumps remain.

    Add in melted cacao butter and coconut oil. Combine and sift in cacao powder, add in vanilla seeds or extract and process until smooth. Just a minute or two.

    Pour in to prepared tart shell and return to the fridge to set overnight; it needs at least 6 hours! If you give it a full 24 hours it will be perfectly firm and easier to slice.

    Remove tart from the tin and lay on a large serving plate.

    Sprinkle with cacao nibs, garnish with pecans…and get ready to drizzle!

    Melt cacao butter and coconut butter using the same method as for the filling or in the microwave in 20 second increments. Whisk in honey.

    Drizzle over the tart, return to the fridge for a further 15 minutes before slicing. Store in the fridge in a seal tight container for up to one week or in the freezer for up to one month.

    Powered by Recipage

    { 8 comments }

    Parma Wrapped Cashew Cream Stuffed Chicken

    August 21, 2014
    ParmaChicken27_thumb.jpg

    Tender chicken breast filled with lightly “cheesy” cashew cream & fresh basil wrapped in Parma ham! Chicken breasts have been getting less of a look in since I discovered other parts of the chicken, bone in and skin on, were so darn incredible! The tender white chicken breast meat has it’s place… Actually it has […]

    Read the full post →

    Paleo Chicken Caesar with Flax Croutons

    August 19, 2014
    KetoPaleoChickenCaesar34.jpg

    A delicious nutritious take on the classic caesar salad complete with homemade mayo based dressing, crispy bacon, buttery avocado, shredded tender chicken thigh meat, gooey soft boiled egg…all topped off with grain free flax bread croutons! The salad of my dreams come true. All of my favourite breakfast components with an added leftover chicken bonus, […]

    Read the full post →

    Almond Butter Loving…Ice Cream!

    August 18, 2014
    AlmondButterFudgeIceCream59_thumb.jpg

    Three of my favourite flavours combined…chocolate, almond and coconut in ice cream form! Creamy, luscious, with chewy fudgy sugar free chocolate chunks! I love a good vanilla ice cream…but I am all about my mix ins these days. Toasted nuts, coconut…a little goes a long way, a lot makes for an epic scoop! I’ve been […]

    Read the full post →

    Beanless Beef Chili

    August 15, 2014
    BeefChili4_thumb.jpg

    A meaty beef chili with super finely chopped veggies, a thick rich sauce with just enough of a kick to satisfy my love of all food with fiery side. The best damn chili I’ve ever eaten, hands down! I used to be quite the bean/veggie chili fan. Such a handy meal no matter what the […]

    Read the full post →