HEALTHY DOUBLE CHOCOLATE VEGAN TART (NO BAKE)
Rich and decadent no-bake vegan chocolate tart with a chocolate protein crust and a chocolate ganache and coconut filling. Easy and insanely delicious!
This healthy chocolate tart is a no bake healthy recipe, which means you don’t need to use the oven and will be quicker!
The crust is made with almond flour, protein powder, unsweetened cacao and coconut oil. The filling has just 3 ingredients and will harden up quickly so you won’t need to wait much to indulge in this delicious and healthy double chocolate treat.
So as you can see this healthy chocolate tart is gluten free, refined sugar free, dairy free and vegan! Hell yeah!!
Check the step by step recipe video below:
DIABETIC DIET TIP
This healthy tart is a great option for diabetics since it barely has any added sugars. There’s only two things to consider regarding sugar here.
If you use a protein powder that is sweetened, make sure it’s a good quality protein and that it’s sweetened with stevia/erythritol or coconut sugar.
Also, make sure the dark chocolate chips or chunks are at least 80-85% cacao. The reason is, the higher the cacao% the less sugar it contains.
So if you take into account these two things regarding the sugar content, you can eat this treat any time of the day because it won’t spike your sugar levels at all, thanks to the combination of the fats of the coconut and almonds.
Remember, always with moderation and make sure to check your blood sugar levels before so you know you are stable prior to eat this healthy double chocolate vegan tart!
Let us know if you try to make it and how it turns! We would love to hear from you all!
INGREDIENTS
Crust:
1/2 cup or 45gr of almond flour
1/3 cup or 40gr of cacao powder 100%
1 scoop or 30gr of chocolate protein powder
Optional: 1/3 cup or 50gr of coconut sugar (if your protein does not have sugar or sweeteners)
30gr of melted coconut oil
Filling:
1 lata de 400ml de leche de coco (full fat, I only used the thick part, refrigerate overnight to have the solid part)
1 scoop o 30gr de proteína de chocolate en polvo
100gr dark chocolate, at least 80-85%
STEPS
* THERE IS A STEP BY STEP VIDEO AT THE BEGINNING OF THIS PAGE
In a bowl, mix the almond flour, cacao, protein powder, coconut sugar (if your protein does not have sugar or sweeteners) and melted coconut oil until it becomes a dough.
Transfer dough to one 6inches/15cm tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan. Set aside.
In a food processor or a hand mixer, blend the solid part of the canned coconut milk, if it’s too hard, add a little bit of the coconut milk liquid part. It should become a smooth batter like a cream cheese consistency.
Add the protein powder, mix well. Melt the melted dark chocolate. Mix well and add the previous coconut milk.
Once everything is fully combined, pour the filling over the chocolate crust and refrigerate for at least 1 hour. It will harden completely.
Add desired fruit on top, I chose strawberries!!
* Store in the fridge for up to 1 week or in the freezer for up to 6 months.
! ! ! E N J O Y ! ! !
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!
Thanks so much!
🇪🇸 Spanish:
Deliciosa tarta de doble chocolate vegana! Muy fácil y rápida de hacer, sin necesidad de usar el horno!
Sin gluten, sin lácteos, sin azúcares refinados, baja en carbohidratos, alta en proteína y grasas saludables! Además es vegana también!
INGREDIENTES
Base:
1/2 taza o 45gr de harina de almendra
1/3 taza o 40gr de cacao en polvo 100%
1 scoop o 30gr de proteína de chocolate en polvo
Opcional: 1/3 taza o 50gr de azúcar de coco (si la proteína que usáis no está endulzada)
30gr de aceite de coco derretido
Relleno:
1 lata de 400ml de leche de coco (de % graso total, dejar la lata en la nevera la noche anterior y solo usar la parte solida al día siguiente cuando hagáis la receta)
1 scoop o 30gr de proteína de chocolate
1 taza o 60gr de pepitas o trozos de chocolate negro
PASOS
En un bol, mezclar la harina de almendra, cacao, proteína en polvo, azúcar de coco (si la proteína que usáis no lleva endulzante) y aceite de coco hasta que quede como una masa.
Transferir la masa a un mini molde de tarta de 15cm con base desmontable. Apretar la masa en la base y paredes del molde y dejar en la nevera.
En un procesador de alimentos o trituradora de mano, batir la parte solida de la leche de coco. Si es muy dura y no se crea una crema, añadir un poco del líquido de la leche de coco. Debería saliros una consistencia como la del queso crema.
Derretir el chocolate negro añadir la proteína en polvo. Mezclar bien y añadir la leche de coco del paso anterior.
Verter la mezcla encima de la base de chocolate y dejar en la nevera almenos una hora. Se endurecerá completamente.
Añadir la fruta deseada como topping, yo he usado fresas!
* Conservar en la nevera durante una semana o congelar hasta 6 meses.
! ! ! D I S F R U T A D L O ! ! !
¿Habéis hecho esta receta?
¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje así puedo veros y compartir!
¡Mil gracias!
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