If you are a chocolate lover like me, then you are going to be OBSESSED with this chocolate fudge tart. With a nut and oat crust and thick fudgey chocolate topping, it is the perfect combination of crunchy bottom, and rich succulent top. And you would never know it, but it is completely dairy free and gluten free!

Ingredients and Substitutions:

  • Almonds, walnuts, hazelnuts – this trifecta of nuts makes for great flavor. Any nut works here though, so swap as you desire! I love swapping in pecans and peanuts too!
  • Granulated sugar – white sugar gives the best flavor here, but you can swap with any sugar! I recommend coconut sugar or maple syrup.
  • Egg yolks – these are used to thicken the custard pie filling. You cannot substitute this unfortunately! Make sure they are large yolks.
  • Coconut oil – coconut oil is used to make the crust. A god swap for this is butter.
  • Coconut milk and almond milk – the combo of these two milks are the perfect replacement for heavy cream. Make sure you only use the cream from coconut milk (the white part). If you rather use heavy cream, do that!
  • Semi sweet chocolate chips – I like semi sweet here because they aren’t too rich. If you like rich desserts, use dark chocolate instead.
@kellyscleankitchen

How to make a choclate fudge tart 🍫 #chocolate #tart #dessert #dairyfree

♬ This Will Be (An Everlasting Love) – Natalie Cole
  • SERVINGS:  10
  • PREP TIME: 15 Mins
  • COOK TIME: 30 Mins
  • TOTAL TIME: 45 Min

This is the perfect dessert for a large crowd!

Ingredients:

Crust:

  • 1 cup raw almonds
  • 1 cup raw hazlenuts
  • 1 cup raw walnuts
  • 1/4 cup granulated sugar
  • 1/4 cup coconut oil, melted
  • 1/2 tsp salt

Filling:

  • 12 large egg yolks
  • 3 cups coconut cream, just the white part of coconut milk
  • 1 cup almond milk
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 4 cups semi sweet dark chocolate chips

Preparation:

STEP 1.

Preheat the oven to 350*F. In food processor pulse nuts until coarsely ground. Add remainder of crust ingredients until damp and can stick together. Transfer to a springform cheesecake tin and press into the bottom. Bake 18 -20 minutes until golden brown. Set aside and cool for 10 minutes.

STEP 2.

In a pot, whisk the egg yolks together. Add the milks and whisk to combine. Add the sugar and pinch of salt and whisk in. Place over medium heat and whisk continuously until it starts to thicken, around 3-5 minutes. Once it is thick enough to coat a back of the spoon and not move, take it off the heat. Make sure to do this process over medium heat, not high! We don’t want to scramble the eggs, so you must slowly bring them up to temp.

STEP 3.

Whisk in the chocolate chips until combined. Pass the mixture through a fine mesh strainer into a clean bowl.

STEP 4.

Pour the chocolate mixture into the cooled cheesecake tin. Refrigerate for 5 hours, or until the middle has set.

STEP 5.

Remove from the fridge and remove the outside spring mold. Cut into slices and serve!

You can make this 1-2 days in advance!

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