Decadent, no-bake, and so-easy vegan keto chocolate truffle tart! It is grain-free, sugar-free, and super easy to make–perfect for celebrating and sharing with friends!
If you are looking for the perfect New Year’s Eve dessert, look no further! I have a showstopper dessert that can be shared with almost everyone on your guest list–no matter what eating plan they follow, or whether they follow any plan at all. It will be loved by all.
You will delight in it the most, because it is so simple to prepare, looks spectacular, and is almost entirely foolproof.
It’s my No-Bake Vegan Keto Chocolate Truffle Tart.
Healthy Highlights of Vegan Keto Chocolate Truffle Tart
This gorgeous tart is:
Super-Easy (good for mental health!)
What Ingredients are Used to Sweeten the Tart?
I sweetened the tart and the crust with an all-natural Keto-friendly sweeteners. My husband, who typically avoids all sugar-free sweeteners, and can detect them instantly, could not tell–at all–that this tart was sweetened with anything other than sugar!
I Do Not Need the Tart to Be Keto–Can I se Regular Sweeteners?
If you do not need or want the tart to be sugar-free, you can make it with the sweeteners you prefer. I recommend maple syrup to replace the liquid sweetener and either coconut sugar or natural can sugar to replace the granulated keto sweetener.
How to Make a Vegan Keto Chocolate Truffle Tart
Ok, back to the tart!
Make the No-Bake Almond Flour Chocolate Crust
Start by making the crust, which is a breeze: in a medium bowl, combine almond flour with with some unsweetened cocoa powder, melted coconut oil, 1 and 1/2 tablespoons of keto-friendly syrup (use maple syrup if you do not need the tart to be keto), and (optional) a large pinch of salt. Press firmly into a 9-inch tart pan (or a pie plate).
Place the crust aside while preparing the filling.
Make the Chocolate Truffle Filling
Begin by chopping 8 ounces of unsweetened chocolate. I did not use a fancy chocolate, just good old-fashioned Baker’s Chocolate (two 4-ounce packages) from the supermarket.
The filling is a chocolate ganache–usually chocolate + heavy cream, the foundation of a chocolate truffle–and it is seriously easy to make. To make the ganache vegan, I use full-fatcoconut milk. You need the fat in the milk to make the ganache, so other nondairy milks cannot be substituted.
In a medium saucepan, heat the coconut milk over medium heat until very hot but not boiling (make sure you have the chocolate is chopped and the sweetener measured).
Remove the pan from the heat and immediately stir in the sweetener, and then add the chocolate. Do nothing except let everything sit for about 3 to 4 minutes. The chocolate will look like it is starting to melt. Grab your whisk and whisk until completely smooth. That’s it!
Add Your Favorite Flavors to the Truffle Filling
I like to add a pinch of fine sea salt (to heighten the flavors) and a splash of vanilla, but they are optional. You can also vary things with spices, citrus zest, or a splash of spirits (yum!). Think of all of the decadent chocolate truffles you have ever come across: you can recreate them with this chocolate ganache filling!
Pour the filling into the prepared crust and refrigerate until chilled and the filling is firm.
You do not need to do anything else to this gorgeous tart except remove the sides from the tart pan, serve, and savor every glorious bite.
Optional: Add Whipped Coconut Cream
If you like, though, add some whipped coconut cream on top, along with simple garnishes, such as chopped pistachios, and perhaps a few festive sprinkles. Fresh fruit (e.g., berries, red currants, orange segments) and a few mint sprigs also make easy and gorgeous garnishes.
Optional garnishes: finely chopped pistachios, all-natural red sprinkles
Crust: In a medium bowl, combine the almond flour, cocoa powder, coconut oil, syrup and salt until well blended. Firmly press into the bottom and sides of a 9-inch tart pan with removable sides. Set aside while preparing filling.
Filling: In a medium saucepan, heat the coconut milk over medium heat until very hot but not boiling. Remove from heat and stir in the sweetener. Add the chocolate and let stand for 3 to 4 minutes until chocolate appears softened. Whisk until completely smooth. Immediately pour into the prepared crust.
Transfer tart to refrigerator for 3 to 4 hours until completely chilled and filling is firm.
Topping: Open can of coconut milk and scoop solids into a well-chilled mixing bowl. Reserve remaining liquid for another use. Beat coconut cream using electric mixer (with chilled beaters) on medium speed for 2 minutes; turn to high speed and continue beating until stiff peaks form, about 7 to 8 minutes. Add sweetener and beat 1 minute more. Spread on top of tart. Sprinkle with optional garnishes, if desired. Serve!
Storage: Store the tart, loosely covered, in the refrigerator for up to 2 days (or up to 1 week without the whipped coconut cream topping). The tart can be tightly wrapped and frozen (without the topping) for up to 6 months (defrost in the refrigerator).
Regular Sweetener Variation: Replace the liquid sweetener with an equal amount of pure maple syrup and the granulated keto sweetener with an equal amount of granular sweetener of choice (e.g., coconut sugar or cane sugar).
Other Nut or Seed Flours: An equal amount of ground pistachios, hazelnuts, or sunflower seed flour can be used in place of the almond flour.
Tip: It will take about 1 and 2/3 cups of shelled pistachios to make 1-1/2 cups of ground pistachios.
Serving Size:1/10 of tart
Saturated Fat:22.2 g
Keywords: keto vegan chocolate truffle tart, no-bake chocolate truffle tart, coconut milk, easy, egg-free, dairy-free, keto, ketogenic, almond flour