Choc-O-Lot Keto Tart

Author: Nuttzo

DESCRIPTION

To keto or not to keto, that is the question! Either way we’ve got you covered with this decadent chocolate tart. It’s super easy and the flavor is out of this world.


INGREDIENTS

Crust

2 cups raw nuts finely chopped (we used pecan and cashews)
1 tbsp coconut sugar
1 tbsp butter melted

Filling

1 can whole fat coconut milk (13.5 oz)
2 cups melted sugar-free chocolate chips
1/2 cup NuttZo Chocolate Keto or any NuttZo nut butter
1/8 tsp granulated instant coffee
1 tbsp crystallized ginger (optional)

INSTRUCTIONS

Preheat oven to 400 degrees F
Pulse nuts, coconut sugar and butter in food processor until crumbled.
Press into bottom and sides of pan to form crust.
Bake 12 min and set aside to cool.
Combine filling ingredients in a bowl.
Pour into cooked crust. Refrigerate for at least 30 minutes.
Optional: top with crystallized ginger and/or chopped pistachios.

Choc-O-Lot Keto Tart

Scale:
1X
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INGREDIENTS

Crust

2 cups raw nuts finely chopped (we used pecan and cashews)
1 tbsp coconut sugar
1 tbsp butter melted

Filling

1 can whole fat coconut milk (13.5 oz)
2 cups melted sugar-free chocolate chips
1/2 cup NuttZo Chocolate Keto or any NuttZo nut butter
1/8 tsp granulated instant coffee
1 tbsp crystallized ginger (optional)

INSTRUCTIONS

Preheat oven to 400 degrees F
Pulse nuts, coconut sugar and butter in food processor until crumbled.
Press into bottom and sides of pan to form crust.
Bake 12 min and set aside to cool.
Combine filling ingredients in a bowl.
Pour into cooked crust. Refrigerate for at least 30 minutes.
Optional: top with crystallized ginger and/or chopped pistachios.

INGREDIENTS

Crust

2 cups raw nuts finely chopped (we used pecan and cashews)
1 tbsp coconut sugar
1 tbsp butter melted

Filling

1 can whole fat coconut milk (13.5 oz)
2 cups melted sugar-free chocolate chips
1/2 cup NuttZo Chocolate Keto or any NuttZo nut butter
1/8 tsp granulated instant coffee
1 tbsp crystallized ginger (optional)

INSTRUCTIONS

Preheat oven to 400 degrees F
Pulse nuts, coconut sugar and butter in food processor until crumbled.
Press into bottom and sides of pan to form crust.
Bake 12 min and set aside to cool.
Combine filling ingredients in a bowl.
Pour into cooked crust. Refrigerate for at least 30 minutes.
Optional: top with crystallized ginger and/or chopped pistachios.

12 oz. Jars

12oz Chocolate Keto Crunchy

Try NuttZo’s healthy chocolate spread ideal for a low-carb and low sugar lifestyle! You’ll love this rich chocolate 7 nut and seed butter with hints of coconut and rich pecan — perfect for breakfasts, baking, paired with fruit, smoothies, or right out of the jar!

INGREDIENTS
Almonds*, Shredded Coconut, Chocolate Liq...




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