Velvet Chocolate Tart
SERVINGS: 8 SLICES
A silky, no-bake chocolate tart with a crunchy almond base and a luscious, sugar-free dark chocolate filling. Topped with tart berries and a touch of crème fraîche, it’s a dessert that feels luxurious without compromising your blood sugar goals.
Ingredients:
For the Crust
1 ½ cups almond flour
¼ cup melted unsalted butter
1 tbsp powdered monk fruit sweetener
1 tbsp sugar-free syrup or fiber syrup (like ChocZero or Sukrin, for stickiness)
Pinch of salt
For the Filling
100g sugar-free dark chocolate (85%+ cocoa or brands like Lily’s or ChocZero)
100g sugar-free milk chocolate (or use all dark if preferred)
1 tsp vanilla extract
1 tbsp powdered monk fruit sweetener (adjust to taste)
200ml heavy whipping cream
2 tbsp full-fat Greek yogurt or crème fraîche (adds tang and creaminess)
To Serve
Fresh raspberries (low-carb and tart)
Crème fraîche or Greek yogurt dollops
Optional: Dusting of unsweetened cocoa powder or powdered erythritol
Instructions
1. Make the Crust:
In a bowl, mix almond flour, melted butter, sweetener, syrup, and salt until evenly combined.
Press mixture into a 23–25cm round tart tin (or rectangular tart pan), pressing firmly up the sides.
Chill in the fridge for 15–20 minutes until firm.
2. Make the Filling:
Break up both chocolates and place in a heatproof bowl. Melt gently in the microwave or over a double boiler, stirring until smooth.
Stir in vanilla extract and monk fruit sweetener.
In a separate bowl, whip the cream until soft peaks form.
Fold the cream and Greek yogurt or crème fraîche into the chocolate mixtureuntil smooth and glossy.
Pour into the chilled crust and smooth the top. Chill for at least 2 hours or up to 2 days.
3. Serve:
Remove tart from the tin and allow to sit at room temperature for 20–30 minutes for easy slicing.
Top with small dollops of crème fraîche, a few fresh raspberries, and a light dusting of cocoa or powdered sweetener if desired.
Slice thinly and serve with extra berries on the side.
NUTRITION Per Serving % of Daily Value
Calories 310 —
Total Fat 29g —
Saturated Fat 14.1g —
Polyunsaturated Fat 1.2g —
Monounsaturated Fat 10.3g —
Trans Fat 0g —
Cholesterol 52mg —
Sodium 55mg ~2%
Total Carbohydrates 6.8g —
Dietary Fiber 2.3g —
Total Sugars 1.5g* —
Protein 4.5g —
Vitamin A 210mcg ~23%
Vitamin C 0mg —
Vitamin D 0.3mcg ~2%
Potassium 160mg ~3%
Calcium 50mg ~4%
Iron 2.1mg ~12%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
