Skip to Content

Vegan Keto Chocolate Truffle Tart {No-Bake, Grain-Free}

VGFKPSFGrFHP

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!

vegan keto chocolate truffle tart on an antique baking sheet, a colorful napkin in the background

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.

slice of vegan keto chocolate tart on a sage green dessert plate, a gold fork alongside

Healthy Highlights of Vegan Keto Chocolate Truffle Tart

This gorgeous tart is:

  • Vegan
  • Grain-Free
  • Gluten-Free
  • Paleo
  • Keto
  • Low-Carb
  • 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!

overhead shot of liquid and granulated keto sweeteners,

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).

overhead shot of almond flour chocolate crust in a tart pan

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.

chopped unsweetened chocolate on a white wrapper

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-fat coconut 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.

chocolate truffle filling being poured into a chocolate almond crust

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.

overhead shot of vegan keto chocolate truffle tart with a slice cut out

Happy New Year, everyone!!!

Related Recipes:

  1. Chocolate Avocado Ice Cream {vegan, easy}
  2. Vegan Cashew Cheesecake {grain-free, so easy}
  3. Vegan Almond Flour Chocolate Chip Cookies {paleo, keto option} 
  4. Pumpkin Almond Flour Biscotti {vegan, keto option)
  5. 100% Flax Chocolate Cookies {vegan, oil-free, keto option}
  6. Strawberry Almond Flour Crumble {Vegan, Keto Option}
  7. Healthy 2-Ingredient Coconut Biscotti {Vegan, Keto Option}
  8. Keto Vegan Peanut Butter Blondies {4-ingredients, Oil-Free}

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Keto Chocolate Truffle Tart {No-Bake}


  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 4 mins
  • Total Time: 19 mins
  • Yield: 10 servings 1x
  • Diet: Vegan

Description

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!


Ingredients

Scale

Crust:

Filling:

  • 1 cup full fat coconut milk
  • 2/3 cup keto-friendly granulated sweetener (see notes for non-keto options)
  • 8 ounces unsweetened chocolate, chopped into small pieces
  • 1 teaspoon vanilla extract
  • pinch of fine sea salt

Topping:

  • 1 13.5 ounce can full-fat coconut milk, chilled overnight
  • 2 teaspoons keto-friendly liquid sweetener (see notes for options)
  • Optional garnishes: finely chopped pistachios, all-natural red sprinkles

Instructions

  1. 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.
  2. 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.
  3. Transfer tart to refrigerator for 3 to 4 hours until completely chilled and filling is firm.
  4. 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!

Notes

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.

  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/10 of tart
  • Calories: 372
  • Sugar: 1.6 g
  • Sodium: 78.7 mg
  • Fat: 36.7 g
  • Saturated Fat: 22.2 g
  • Carbohydrates: 13.8 g
  • Fiber: 6 g
  • Protein: 7.7 g
  • Cholesterol: 0 mg

Keywords: keto vegan chocolate truffle tart, no-bake chocolate truffle tart, coconut milk, easy, egg-free, dairy-free, keto, ketogenic, almond flour

 

Previous
Coconut Lime Chickpea Flour Shortbread {Grain-Free, Vegan}
Sesame Sriracha Stuffed Cucumber Cups lined up on a marble cutting board
Next
Sesame Sriracha Stuffed Cucumber Cups {Vegan, Keto, GF}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Keto Vegan Peanut Butter Blondies {4-ingredients oil-free} | power hungry

Tuesday 22nd of September 2020

[…] Vegan Keto Chocolate Truffle Tart {No-Bake, Grain-Free} […]

Strawberry Almond Flour Crumble {Vegan, Keto Option} | power hungry

Tuesday 22nd of September 2020

[…] Vegan Keto Chocolate Truffle Tart {No-Bake, Grain-Free} […]

Kanika

Saturday 23rd of May 2020

Hi Camilla, I just made this for my birthday today. It came out beautifully and tasted divine. Thanks so much!

Camilla

Saturday 30th of May 2020

Happy birthday, Kanika! You are a woman after my own heart (i.e., making one's own birthday dessert). I am so happy to hear that it was a success!

This site uses Akismet to reduce spam. Learn how your comment data is processed.