No Bake Chocolate Truffle Tart Recipe by Peachy Palate
A chocolate truffle tart recipe made dairy, grain free and vegan friendly. The no bake chocolate coconut crust encases a thick rich indulgent chocolate truffle filling, berries submerged for a pop of freshness, with a final flourish of toasted coconut and cacao nibs. A beautiful slice of chocolate indulgence.
Servings – 8 – 10
– 220g (1 cup) pitted Medjool dates
– 120g (1.5 cups) unsweetened desiccated coconut
– 1⁄4 cup (30g) raw cacao powder
– 2 tbsp (14g) ground flaxseed
– 1 tsp vanilla extract
– 1 tbsp (14g) coconut oil, melted
– 1 tbsp water
– Pinch of Pink Himalayan rock salt
– 250g finely chopped 70% dark chocolate
– 125ml (1⁄2 cup) room temperature full fat coconut milk
– 1 tsp vanilla extract
– Raspberries & Blueberries to garnish
– 1⁄2 tbsp raw cacao nibs
– 1 tbsp toasted coconut
1. Blend dates in your food processor to a paste consistency.
2. Add in the cacao powder, coconut, vanilla extract, salt and ground flaxseed.
3. Blend until everything is well mixed.
4. Add the melted coconut oil and water. Process once more to combine.
5. Line the base of a loose bottom 9 inch tart tin with baking paper. Grease the bottom and sides with melted coconut oil or use a spray oil.
6. Press the dough into the tray, across the bottom and up the sides, using your fingers to create an even pie shell.
7. Place in the fridge while you make the filling.
8. Warm the coconut milk in a pot over a medium heat.
9. Place the finely chopped chocolate into a bowl or jug. Pour over the coconut milk.
10. Allow to sit for one minute before stirring to combine.
11. Add in the vanilla extract.
12. Pour ganache into pie shell. Carefully place berries over the top.
13. Sprinkle over cacao nibs and coconut. Place in the fridge to set for at least 2 hours. Remove from the fridge and slice.
14. Allow to sit at room temperature for 5- 10 minutes before serving…depending on the climate.
15. Store leftovers in the fridge for up to three days – it’s really the berries that will dictate how quickly it needs to be eaten!
I’m Shel but some people call me “Peachy”…I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish. Fueled by a desire to improve my own health I love to create sweet and savoury recipes, sharing them with the world ensuring no one need feel deprived regardless of their dietary restrictions or preferences. Living in Wicklow, Ireland, when not dreaming up recipes I’m lifting with the men folk in my local gym, tapped into social media or out on the road delivering, merchandising and being a super duper brand ambassador for a local health food company.
My relationship with food wasn’t always so bright, in fact it wasn’t at all harmonious for quite sometime. Having overcome a decade of eating disorders I’m in the best place I’ve ever been. I’m happy, healthy, confident and I now enjoy every nourishing mouthful, giving my body what it needs. One of my favourite quotes from a sensational foodie … “Nothing is too much trouble if it turns out the way it should.” Julia Child. Life, love and food! www.peachypalate.com