Coconut-Almond Truffle Tart

Allergens

Tree Nuts (Almonds), Dairy (Heavy Cream, Butter)

Ingredients

• 1 1/2 cups almond flour
• 6 tablespoons unsalted butter
• 3/4 cup granulated erythritol sweetener
• 1 cup shredded unsweetened coconut
• 8 ounces dark chocolate (at least 70% cocoa)
• 3/4 cup heavy cream
• 1 teaspoon sea salt, divided

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, combine almond flour and butter until the mixture resembles coarse crumbs. Press into a 9 inch tart pan with a removable bottom. Bake for 20 minutes or until golden brown. Let cool completely on a wire rack.
2. In a food processor, blend together granulated erythritol sweetener, shredded coconut, and 1/2 teaspoon of sea salt. Process until the mixture forms a coarse powder. Set aside.
3. Chop the dark chocolate into small pieces. Heat heavy cream in a saucepan over low heat until steaming but not boiling. Pour the hot cream over the chopped chocolate in a heatproof bowl and let sit for 1 minute. Gently stir until smooth, then add 1/2 teaspoon of sea salt and blend well.
4. Spread the coconut almond mixture evenly over the cooled tart crust. Pour the chocolate ganache over the top and spread it out to create a level surface. Refrigerate for at least 4 hours or until set.

Chef’s Insight

The combination of chocolate and sea salt adds a sophisticated touch to this keto-friendly dessert, while the coconut-almond base delivers a delightful crunch.

Notes

This tart may be served chilled or at room temperature for optimal enjoyment.