Healthy Chocolate Persimmon Tart

Are you looking for a super impressive but super easy last-minute dessert to bring to a Christmas party? Look no further than my Chocolate Persimmon Tarts! They require no baking, have zero processed sugars, happen to be vegan and look and taste like tropical chocolate bombs from heaven. Trust, it’s true.

‘Twas the night before Christmas and all through the house, everyone was panicked because the pavlova had sunk and nobody could figure out what to make for dessert. Ah, said Dave, allow me: A HEALTHY Chocolate Persimmon Tart.

They require no baking, have zero processed sugars, happen to be vegan and look and taste like tropical chocolate bombs from heaven.

How do you make a healthy dessert? Start by removing unnecessary added sugars and fats and replace them with rich, natural ingredients that add nutrients and flavor to your dishes. These Persimmon Chocolate Tarts feature antioxidant-rich dark chocolate, rich and earthy almonds, decadent coconut and sweet, juicy persimmons. That’s pretty much it. They look so much more impressive than that, huh?

 

Healthy Chocolate Persimmon Tart
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Prep Time 1 hour
Servings 12 slices (3 whole tarts)
Are you looking for a super impressive but super easy last-minute dessert to bring to a Christmas party? Look no further than my Chocolate Persimmon Tarts! They only have a handful of ingredients, require no baking, have zero processed sugars, happen to be vegan and look and taste like tropical chocolate bombs from heaven. Trust, it's true.

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Ingredients
For the tart shell
For the ganache

Change serving size:

slices (3 whole tarts)
For the tart shell
For the ganache

Change serving size:

slices (3 whole tarts)
Ingredients
For the tart shell
For the ganache

Change serving size:

slices (3 whole tarts)
For the tart shell
For the ganache

Change serving size:

slices (3 whole tarts)
Instructions
  1. In a food processor, place the almonds, dates and coconut oil and process until they resemble sand.
  2. Take about 2-3 handfuls and place in small tart shell, pressing mixture into base and sides until a shell forms. Freeze at least 15 minutes. Repeat until all mixture is used (for me, this made 3).
  3. Make the ganache by heating coconut milk in microwave in 30 second increments. Pour over chocolate and wait 1 minute. Stir until smooth.
  4. Unmold a tart shell and place a tablespoon of chocolate ganache in the base. Place a slice of persimmon on top and press down firmly. Fill the rest of the shell with the ganache. Allow to set in the fridge for 1 hour or more.
  5. 1. To serve, top with almonds, persimmon slices or make a pipe-able frosting by adding coconut flour to Greek yogurt. Get creative!
Notes

You could easily substitute any hearty fruit into this. Something not too juicy so that it allows the chocolate to set like apple or pear.

Leftover ganache makes amazing truffles. I'll share that recipe next!

Nutrition
Serves: 12 slices (3 whole tarts)
Calories Per Serve: 157kcal
Macros
Protein: 4g
Carbs: 8g
Fat: 13g
Protein: 4g Carbs: 8g Fat: 13g
Micros
Calcium 5% Sodium 3mg
Vitamin A 2% Vitamin C 1%
Iron 6% Potassium 153mg
Others
Dietary Fiber 3g Sugars 3g
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