As if I could find a better pairing, two of my favorite foods come together in the perfect marriage, for this rich, silky, decadent treat that’s low carb, low in sugar, grain-free and vegan. The smooth fruity taste of Terra Delyssa’s organic extra virgin olive oil is the perfect compliment to super dark chocolate and in all it’s impressiveness this dessert comes together in no time.
Truth be told, I am not much of a baker. Mostly it comes from a lack of caring about most baked goods and sweets. I know you’ve heard this story before, in the nearly 8 years of Tasty Yummies. What I do love, admittedly daily, is a couple of squares of high quality super duper dark chocolate. It’s really just about all I need.
When we entertain, however, while I would personally be content to pull out a $10 bar of organic super dark chocolate to share with 8 of my closest friends, it isn’t the most elegant of choices and I think being a food blogger people tend to expect a bit more of me, unfortunately. haha. This is exactly where my love of grain-free dark chocolate tarts comes in. I have quite a few variations on my chocolate tarts, but this rendition may be most favorite yet. Perfect for entertaining, a breeze to throw together and a wonderful option for the upcoming holiday season.
With Terra Delyssa’s delicate organic extra virgin olive oil imparting and infusing it’s beautiful, almost fruity flavors in both the crunchy, nutty crust and the silky, smooth ganache filling – it’s a wonderful way to incorporate the benefits of the olive oil throughout, along with a unique flavor profile.
Of course, I personally always serve this tart with a generous sprinkle of flaked Maldon sea salt, smoked sea salt occasionally makes an appearance, too, when I’ve got it. If salty and sweet isn’t your thing, obviously feel free to simply leave it off.
If you are really looking for a little bit something more, a dollop of whipped coconut cream (or whipped heavy cream) would be absolutely delightful when serving.
My most favorite thing about this recipe, especially having diabetic friends and family members and generally just being mindful of sugar consumption for everyone, always, is that using a high quality pure maple syrup and 85% dark chocolate and serving into 10-12 generous-sized slices, I have been able to keep the sugar to just around 6-8 grams per a serving. That’s beyond incredible, for a decadent and rich sweet dessert, made without any alternative sweeteners!
- 2 cups firmly packed finely ground blanched almond flour
- 6 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
- 3 tablespoons honey or maple syrup (or other liquid sweetener*)
- ¼ teaspoon sea salt
- 9-10 ounces high-quality organic dark chocolate ( I recommend 70-85% dark)
- ⅓ cupTerra Delyssa Organic Extra Virgin Olive Oil
- Make the Tart Shell: Preheat the oven to 350ºF. Very lightly grease, with olive oil, a 9-inch tart pan with removable bottom.
- In a large bowl, add all of the crust ingredients and mix very well. The dough will be crumbly like sand and should come together when you squeeze in your hands. Add the crust mixture to the tart pan and press down firmly into the pan, evenly across the bottom and the sides. Bake for 12-15 minutes until golden brown and set. Let cool for at least 30 minutes.
- Prepare the filling. In the top of a double boiler or in the microwave, melt the chocolate. Once melted, whisk in the olive oil. Whisk really well to combine. The mixture will be fairly liquid at first. Give it a stir every few minutes or so, to discourage any separation, until the mixture has thickened into a thick, syrupy consistency. Pour evenly into the prepared and cooled tart shell.
- Transfer the tart to the refrigerator to let the filling set for at least 30 minutes before serving. Store leftovers well-wrapped in the refrigerator. Serve the tart at cool room temperature. Top with a little whipped coconut cream, if you'd like.
This post and all recipe posts featuring Terra Delyssa Oils are brought to you in collaboration with Terra Delyssa Olive Oil and C.H.O. America. All content, ideas and opinions are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.
Hi, this looks amazing! And perfect for a decadent and to Christmas dinner.
Do you think a combination of Cassava and Tigernut flour might work for the base for those sensitive to nuts?
This tart is screaming my name!! Such a luscious combo!
Do you think I would be able to sub cassava flour for the crust? This recipe looks amazing I just sadly don’t do well with most nuts.
It’s taking forever for the chocolate to reach a syrupy consistency, how long is it supposed to take?
Pretty sure I’ve been standing here about 20 minutes!
How are you melting the chocolate? It depends on many factors including how large you cut or chunked the chocolate, the temperature you are melting at, etc.
This recipe is AMAZING! Was a total hit at my Christmas potluck. Thank you!
This was absolutely lovely, Bailey made it for Christmas…I am going to make it for New Year. Thanks for passing the recipe on Bailey
YAYYYYY!! This makes me so so very happy.
Fantastic! Can you post calorie/nutrient count?
Can I make this with plain white flour. I really want to make it today for Valentines day since the weather has made us cancel our restaurant reservation. I will make this with almond this summer when our gluten-free Granddaughter comes
Hi Charlie I’m sorry this recipe hasn’t been tested with regular white flour and Ihaven’t baked with it in over 15 years, so I can’t help ya there. White flour and almond flour are very very different. My advice would be to find a tart crust recipe that uses white flour, follow those instructions and then use this recipe for the filling.
Hope that helps ❤️