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Nut-Free Chocolate Chia Tart

You thought I forgot didn’t you? I didn’t! I debated waiting to post this until tomorrow, but I thought since it was a tie, it’s only fair to post the recipes that were the top chosen on the same day. Did you see the Chicken Stew recipe? It’s pretty tasty – if I do say so myself.

Of course, that very short blog post took over an hour to write because my 4 year old woke up way too early. So I decided to take a break after that and waited until the kids went to bed to write this one. Because that is what a sane person would do. I am INsane often enough that I chose to preserve my own sanity for as long as I could (it might not last long as a parent – you either join ’em or… drink? haha… joking…) Anywho… preserving sanity and such. The kids are asleep. That was my point.

This recipe turned out so delicious. I had multiple people try it – just to make sure!

It takes some time to assemble but requires very little actual work. Doesn’t make sense? You’ll see….

Nut-Free Chocolate Chia Tart


Crust Ingredients:

  • 1 1/2 cup coconut flakes
  • 4 tbsp coconut oil
  • 3 tbsp raw honey

Tart Filling Ingredients:

  • 2 cups milk of choice (I used hazelnut milk)
  • 4 tbsp chia seeds
  • 1/2 cup dark chocolate chips
  • 1 tbsp coconut oil


First, you have to prep the filling. Pour your 2 cups milk of choice into a jar or container of some sort. I used a quart ball canning jar like this one. Add the 4 tbsp chia seeds. Put the lid on the jar and shake shake shake! Or stir really well if you’re not using a jar. Shaking a bowl… wouldn’t end well. Next – melt the 1/2 cup dark chocolate chip and the 1 tbsp coconut oil together in a small saucepan on the stove. Stir well while melting. Once melted – pour into the milk mixture and shake shake shake again! Unless you’re using a bowl… then mix well.

Place the jar or bowl or whatever you just used to make the chia chocolate pudding in the fridge. For at least 3 hours. See where the time factor comes into play?

When your chia mix is more pudding-like, start on your crust.

Preheat your oven to 375*

For the crust – melt the 4 tbsp and 3 tbsp honey together in a small saucepan on the stove. Once melted – mix with the 1 1/2 cup shredded coconut. Pat this mixture down into a greased or parchment paper lined pie or tart pan and bake for 10 minutes at 375*.

Once the crust is done – pour the chocolate chia pudding into the crust then… place in the freezer for about 3 hours. More waiting! It’s torture – I know.

Once the tart has solidified a bit, you’re good! Take it out of the freezer and eat it! It tastes like a chocolate ice cream macaroon. mmmmm I topped ours with some whipped coconut cream.

photo (22)

You can now store it in the fridge. That is, if there’s any left to actually store away!



1 Comment

  1. Jen K says

    Top with some of that coconut whipped topping omygoodness! I can not wait to stick my whole face into one of these!

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