Chocolate Silk Paleo Tart
This Paleo Chocolate Silk Tart recipe offers an indulgent and gluten-free dessert option for those following the Paleo diet. It is perfect for special occasions or dinner parties, combining rich chocolate with creamy coconut and a delicate almond crust.
Allergens
Eggs, Dairy (optional)
Ingredients
- 3.5 oz almond flour 2 tbsp unsweetened cocoa powder 1/4 tsp salt 3 large eggs 1 can (13.5 oz) full
- fat coconut milk, chilled and separated 1/2 cup honey 2 tsp pure vanilla extract 8 oz 70% dark chocolate, finely chopped
Instructions
- Preheat oven to 350°F (175°C). In a small bowl, whisk together almond flour, cocoa powder, and salt. Set aside.
- Separate the egg yolks from the whites, placing yolks in a large mixing bowl and whites in another separate clean bowl.
- Open chilled can of coconut milk and carefully scoop out the solid cream into a small saucepan, leaving the liquid behind. Heat over medium low heat until melted and smooth. Add the finely chopped dark chocolate and stir until fully melted and combined. Remove from heat and allow to cool slightly.
- Slowly pour the melted chocolate mixture into the egg yolks while whisking vigorously. Whisk in honey and vanilla extract. Then, carefully fold in the cooled, separated coconut cream.
- Whisk egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture, being careful not to overmix.
- Pour the batter into a 9 inch tart pan with a removable bottom, spreading evenly. Bake for 25 30 minutes or until set and a toothpick inserted in the center comes out clean. Cool on a wire rack before removing from the pan.
- Serve at room temperature or chilled, topped with fresh raspberries or a dusting of cocoa powder.
Chef’s Insight
The key to this recipe is in the eggs and coconut cream, which create an unparalleled texture.
Notes
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