No-Bake Dark Chocolate Coconut Silk Tart
Craving an effortless no-bake dessert made with dark chocolate, coconut cream, and zero refined sugar.? Silky, melt-in-your-mouth dark chocolate silk filling nestled in a no-bake toasted pecan date crust, chilled to creamy perfection with fresh strawberries.
Prep Time
15 Mins
Cook Time
0 Mins (Chill 2 Hrs)
Total Yield
1 Tart (8 Slices)
Difficulty
Easy
★★★★★
100% Grain-Free & Primal
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Ingredients
- 1.5 cups raw pecans and 1 cup pitted Medjool dates (for crust)
- 2 tbsp raw cacao powder and pinch of sea salt (for crust)
- 1 can (13.5 oz) full-fat coconut milk (heated)
- 7 oz 70% dark paleo chocolate chunks (Hu Kitchen)
- 1 tsp pure vanilla extract
- Fresh organic strawberries and raspberries (for topping)
Step-by-Step Instructions
- Step 1: Pulse pecans, pitted dates, cacao powder, and salt in a food processor until mixture forms a sticky dough.
- Step 2: Press date-pecan crust evenly into the bottom and sides of a 9-inch tart pan with removable bottom; chill in freezer for 15 minutes.
- Step 3: Pour hot coconut milk over chopped dark chocolate; let sit for 2 minutes, then whisk until smooth and glossy. Stir in vanilla.
- Step 4: Pour chocolate silk filling into crust; chill in refrigerator for 2 hours until set.
- Step 5: Top with fresh strawberries and slice into luscious rich wedges.
Nutritional Breakdown (Per Serving)
Calories
320 kcal
Protein
5g
Healthy Fats
26g
Net Carbs
14g
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