Hi friend! I hope you’ve been having a beautiful week. I’ve been taking part in a Whole 30 for the last couple of weeks, which obviously means all I can think about is sweet treats 😉
Honestly though, this great program has me feeling fab as I am one of those people who need tough love and strict rules to keep me focused and it’s been a while since I’ve done a really thorough reset, with no goat cheese 😉
I came to the health food world from a Paleo diet perspective so it feels good to get back to my roots, so to speak.
With that being said, I absolutely love treats and I think when your health is under control there is definitely a place for nourishing and delicious goodies. This recipe is one of my favourites and I’ve made it in my cooking classes to great reviews!
I’ve topped this one with chocolate sauce and blueberries, but you can feel free to get creative with fresh raspberries, strawberries, fruit sauces, or whatever floats your boat. It’s a pretty simple recipe that creates a lot of wow factor when served, so it’s great for dinner parties.
The crust is reminiscent of a delicious short bread cookie and you may have seen it before in my Zippy Gluten-Free Lemon Tart Recipe, but I feel like you could also just turn it into little cookies and enjoy it that way.
Without further ado, let’s dive in to the recipe goodness!
Dairy-Free Chocolate Custard Tart Recipe
- 1 cup walnuts, ground
- ½ coconut flour
- 3 tbsp. palm sugar
- 1 tbsp. tapioca starch
- 4 tbsp. butter (or use all coconut oil for dairy-free!)
- 4 tbsp. + 1 tsp. coconut oil
- 3 cups coconut milk
- ¼ cup + 1 tbsp. honey
- 1 tsp. vanilla
- 2 tbsp. gelatin or 2 tbsp. agar agar POWDER* (for a softer texture use 1.5 tbsp. of either)
- ½ cup raw cacao powder
- ½ cup coconut oil
- ¼ cup maple syrup
- ¼ cup raw cacao powder
- 1 cup fresh blueberries
- Preheat oven to 350F.
- Using 1 tsp. of coconut oil grease a spring form cheesecake pan
- Combine all remaining crust ingredients in a medium sized mixing bowl until a slightly crumbly texture is achieved.
- Firmly press into the bottom of the cheesecake pan.
- Place in oven and bake for 10 minutes until golden brown.
- As the crust is cooking heat the coconut milk, honey, and vanilla in a saucepan over low heat, being careful not to bring it to a simmer or boil, whisking constantly. If it starts to steam really heavily remove from heat.
- Once heated whisk in gelatin then cocoa powder until smooth.
- Remove from heat.
- Once crust is cooked remove from the oven and allow to cool for at least 5 minutes then pour custard mixture on top. If you don’t wait, the mixture may just seep through the crust and leave you with a soggy bottom.
- Place in the freezer to set for one hour.
- To make topping: Heat coconut oil and maple syrup in a double boiler (a metal bowl over a pot of water). Once melted whisk in cacao. Make after custard has set and just before pouring over so it doesn’t harden.
- Top with blueberries and chocolate sauce.
- Remove from pan and enjoy!
*If you have agar agar flakes, grind them down first. Generally 1 tsp. powder = 1 tbsp. flakes.
Well friend that’s another delicious, chocolately indulgence for your recipe books. And if you’re looking for a fun new way to experiment in the kitchen make sure you download my FREE Fantastic Fermentables E-Book by clicking here. It’s packed with simple and delicious paleo & vegan fermentation recipes to help take your health to the next level.
Have a beautiful day!