Sugar free Chocolate Ganache Tart (low calorie) - Sugarfree Sundays
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Sugar free Chocolate Ganache Tart (low calorie)

Sugar free Chocolate Ganache Tart (low calorie)

This is a Christmas dessert but quite frankly, you can make it any time! I ate it for brekkie for about 4 days in a row after I made it. It truly is so so healthy. And decadent as well.

Sugar free Chocolate Ganache Tart (low calorie)

This is a Christmas dessert but quite frankly, you can make it any time! I ate it for brekkie for about 4 days in a row after I made it. It truly is so so healthy. And decadent as well.

Yields8 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
Base
 60 g oats (gluten free if desired)
 40 g low carb granola (can substitute nuts and seeds of choice)
 30 g coconut flour
 40 g whey protein powder
 75 ml milk
 15 g nut butter
 4 tbsp syrup/maple/honey/sticky sweetener of choice (60ml)
  tsp salt
 ½ tsp cinnamon
Filling
 200 g steamed pumpkin
 2 egg whites (can sub 1 egg)
 30 g whey protein powder
 20 g cocoa powder
 ½ tsp salt
 3 tbsp liquid sweetener (stevia) to taste
 1 tsp guar gum (optional, works as a thickener. Can sub xanthum gum)
 75 g melted dark chocolate (sugar free if desired)
Prepare base
1

Preheat oven to 180 degrees. To make the base, roughly blitz the low carb granola (or nuts and seeds), oats and protein powder together. Don't allow it to become too fine. Pour into a bowl and add the coconut flour, salt and cinnamon. Combine the milk, nut butter and maple syrup well (can just blend it as well if desired), and stir into mixture.

2

Use your hands and form a ball of 'dough'. Flatten between two pieces of grease proof paper and roll to the thickness of a coin with a rolling pin (or bottle of wine you don't have haha!).

3

Gently transfer this to a greased pie dish. Poke several times with a fork. Bake this at 180 degrees for 5-8 minutes.

Prepare filling
4

To prepare the filling, combine all the ingredients except the chocolate and guar gum in a blender and blend until smooth. Add guar gum and blend again.

5

Melt the chocolate in the microwave or over a double boiler. Allow to cool slightly before stirring into the filling mixture (you don't want it to cook the egg whites).

6

Taste your filling and salt/sweeten as desired. Pour onto blind baked base and bake for 10-15 minutes (filling should be firm to touch and a knife should come out clean).

7

Allow to cool, top with raspberries and serve with ice cream!

Ingredients

Base
 60 g oats (gluten free if desired)
 40 g low carb granola (can substitute nuts and seeds of choice)
 30 g coconut flour
 40 g whey protein powder
 75 ml milk
 15 g nut butter
 4 tbsp syrup/maple/honey/sticky sweetener of choice (60ml)
  tsp salt
 ½ tsp cinnamon
Filling
 200 g steamed pumpkin
 2 egg whites (can sub 1 egg)
 30 g whey protein powder
 20 g cocoa powder
 ½ tsp salt
 3 tbsp liquid sweetener (stevia) to taste
 1 tsp guar gum (optional, works as a thickener. Can sub xanthum gum)
 75 g melted dark chocolate (sugar free if desired)

Directions

Prepare base
1

Preheat oven to 180 degrees. To make the base, roughly blitz the low carb granola (or nuts and seeds), oats and protein powder together. Don't allow it to become too fine. Pour into a bowl and add the coconut flour, salt and cinnamon. Combine the milk, nut butter and maple syrup well (can just blend it as well if desired), and stir into mixture.

2

Use your hands and form a ball of 'dough'. Flatten between two pieces of grease proof paper and roll to the thickness of a coin with a rolling pin (or bottle of wine you don't have haha!).

3

Gently transfer this to a greased pie dish. Poke several times with a fork. Bake this at 180 degrees for 5-8 minutes.

Prepare filling
4

To prepare the filling, combine all the ingredients except the chocolate and guar gum in a blender and blend until smooth. Add guar gum and blend again.

5

Melt the chocolate in the microwave or over a double boiler. Allow to cool slightly before stirring into the filling mixture (you don't want it to cook the egg whites).

6

Taste your filling and salt/sweeten as desired. Pour onto blind baked base and bake for 10-15 minutes (filling should be firm to touch and a knife should come out clean).

7

Allow to cool, top with raspberries and serve with ice cream!

Sugar free Chocolate Ganache Tart (low calorie)