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.

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Choc-O-Lot Keto Tart

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.

Choc-O-Lot Keto Tart

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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.

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