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5 from 4 votes

Chocolate Almond Butter Tart

This 10 ingredient No-Bake Chocolate Almond Butter Tart is refined sugar-free, dairy-free, grain-free, and guilt-free. It starts with a grain-free crust that is made in the food processor. Rich and creamy almond butter is mixed with maple syrup for the filling. Finally, a three ingredient chocolate ganache is poured on top and sprinkled with sea salt.
Prep Time30 minutes
Chill Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Author: lovecheflaura

Ingredients

For the crust:

  • 1 ¼ cup pecans
  • ½ cup almond flour
  • ¼ cup coconut sugar
  • ½ cup coconut oil, melted

For the almond butter filling:

  • 1 ¼ cup almond butter smooth almond butter works best
  • ¼ cup maple syrup
  • ½ tsp vanilla extract

For the chocolate ganache:

  • ⅓ cup + 1 tbsp coconut oil
  • ⅓ cup + 1 tbsp maple syrup
  • ½ cup cocoa powder
  • Pinch of sea salt

Instructions

For the crust:

  • Combine all the ingredients for the crust in a food processor and process until the pecans are in tiny pieces and everything is well blended
  • Remove the crust ingredients from the food processor and press in an even layer in a tart pan. I recommend pressing the mixture and then refrigerating for five minutes until the mixture starts to harden slightly. This will help get the crust to stick to the sides of the tart pan. Once finished, place in the fridge and allow to cool while you prepare the rest of the recipe

For the almond butter filling:

  • In a small bowl, combine the almond butter, maple syrup and vanilla extract. Mix thoroughly. The mixture will resemble thick caramel
  • Remove the tart pan from the refrigerator and spread out the almond butter filling evenly on top of the crust. Place back into the refrigerator while making the chocolate

For the chocolate ganache:

  • Combine the coconut oil and maple syrup in a small sauce pan and heat slowly
  • Once the coconut oil is melted, add the cocoa powder and mix to combine. Remove the tart from the refrigerator and spread the chocolate ganache on top of the almond butter filling
  • Once the chocolate ganache is spread out, sprinkle with coarse sea salt and place the tart back in the refrigerator for 30 minutes
  • To cut the tart, place a knife under hot water then dry off with a towel. The heat of the knife will ensure clean cuts of the tart. Keep the tart chilled until serving. Enjoy!