If you’re looking for something that is smooth on the top and luxurious in the middle, then I have the perfect treat for you. You get the best of the best when you eat this chocolate tart because you have a flaky crust made with coconut, a gooey center, glazed coating, and overall a sugar free dessert! I swear when I hear the word ganache my mouth starts to water. And to think that it’s hidden in a sugar free tart makes me that much more excited!

For as long as I can remember I have always wanted to be good at making ganache. It’s one of those things you see TV bakers make and so you have to try to do it yourself. It has taken me a while to perfect my recipe, but I won’t lie when I say I have finally combined the right amount of ingredients to get that liquidy sauce to come to life. The thing I love about this recipe is that just when you think you’re biting into some type of cake but then there’s this explosion of chocolate sauce in your mouth! But my all time favorite thing about this recipe is that normally when you’d feel guilty about just one bite, you don’t have to feel guilty anymore because it uses Xylitol and erythritol sweetener Lite and Sweet instead of sugar.

You all know I am a chocolate lover and I personally can’t resist chocolate covered strawberries, so I had to add a layer of strawberries to top it all off. However, this tart isn’t just amazing with strawberries. You could add really any fruit, will bring the tart to the next level and look impressive. Anyway you decide to serve it you and your guests will drool, I can promise you it’ll taste absolutely divine.


1 cup almond flour

1 cup coconut flakes

1 stick (1/2 cup) unsalted butter, melted

¼ tbsp. Lite and Sweet

½ cup unsweetened cocoa

1/3 cup powdered Lite and Sweet

6 oz of coarsely chopped unsweetened chocolate

¾ cup heavy cream

6 strawberries, sliced


Add almond flour and coconut flakes and place in a food processor; blend until fine crumbs. Add butter, Lite and Sweet and process until blended. Press into bottom and up sides of a 5x14- inch removable-bottom tart pan. Freeze while preparing filling.

Place unsweetened cocoa, powder Lite and Sweet, and chopped chocolate in a bowl. Heat cream to just steaming and pour over chocolate. Whisk until smooth.

Pour chocolate mixture over crust and refrigerate for 2 hours or overnight.  Top with strawberries and enjoy.

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