This dark chocolate tart is creamy, decadent, sophisticated, and delicious! It happens to also contain antioxidants from dark chocolate, strong saturated fats from coconut milk, oil, and almond flour, and lots of great collagen protein. I’ve kept the glycemic index low by opting for an alternative (but still natural) sugar you body knows how to absorb (unlike fake sugar substitutes like equal or splenda).
1.5cupsFull-fat Coconut Milk(note: reduced/low fat coconut milk won’t work for this recipe…so just let it be and enjoy the decadence!)
1lbor 14 oz Dark Chocolate, roughly-chopped or pieces
1/4cupSwerve Granular Sugar Substitute
1/4tspGround Pink Himalayan Salt
Chunky Pink Himalayan Salt
Preheat oven to 350°F.
Stir dry ingredients together in a bowl with large fork, breaking up the brown sugar swerve.
Add melted butter until fully incorporated.
Spray Tart Pan, Pie Pan, or 12 or 24 Muffin tin with non-aerosol coconut oil non-stick spray.
Press the crust mixture evenly into the bottom and sides of muffin tin cavities or 9-inch tart pan/pie dish. (If using a muffin tin I would recommend using a Tablespoon ice cream scoop for even distribution)
Bake for 9-12 minutes, or until it begins to look and feel dry and firm. Remove from the oven and let cook.
At the same time the crust is baking, pour a little coconut milk into a blender with collagen. Blend on high for 10 seconds or until collage is fully incorporated into milk (if you skip this step you make get clumpy milk)
Heat the coconut milk, vanilla, salt on the stove top just until simmering.
Reduce heat to low/medium low and Pour in dark chocolate pieces and CAREFULLY, and stir constantly until the chocolate is completely melted and silky smooth.
Once mixed, pour the chocolate filling into the baked crust. (you may want to sprinkle a little extra Pink Himalayan Salt and Granular Swerve on top for a little extra punch of flavor)
Tart will need to set, refrigerate for at least 2 hours, or until firm.
Mix all the dry ingredients together, fully incorporating the collagen, flours and brown sugar swerve together before adding the butter. If you don’t, you may end up with a clumpy mess.
Collagen causes the other ingredients to expand when heated. I found removing the crust from the oven at 9 minutes, using the back of a spook to reform and compress crust, and popping it back in the oven for 3 minutes, then again press the crust close to the sides and bottom of the pan. It makes for a nicely dense and sturdy result.
You DON’T want to skip the part about mixing the Coconut Milk and Collagen together in the blender. It will ensure a smooth creamy center instead of a clumpy frustrating mess.