Dark Chocolate Tart

This week with my sister was a blast! We did so much things together and enjoyed every moment. I joke with her telling her that she earned her Icadelicias certification  The last sweet food that we cooked was a Dark Chocolate Tart. I had made one before but I wanted to re-design the recipe to make it more macro friendly. By this, I mean for it to be higher in protein and balanced in healthy fats and carbohydrates.

So, for the crust you can leave it as in the original recipe or can make the second one with nuts and prunes. I personally liked the one made with nuts and prunes because it is chunkier and thicker. To the filling, I added pea protein powder and what you won’t believe…BLACK BEANS! Yes, just like the Sweet Potato Pie, again I used beans for a dessert. Using black beans in desserts such as brownies or cake is becoming more popular so I decided to give this Chocolate Tart a twist with black beans. I chose black beans because they are low in fat, have complex carbs and are high in fiber and protein.

Black beans gave this re-design tart a perfect consistency. The flavor? Don’t worry, no one would tell that it was made with black beans. The tart taste so much as dark chocolate. Plus, I added raw cacao nibs to the mixture which also a added a crunchy texture. The tart is firm and gooey and it pairs perfectly with the thick and crunchy crust.

My sister topped the tart with toasted coconut shreds and berries. 


yield: 8 pieces

For the crust:

A. Nut free crust

1+2/3 cups oats or oat flour

2/3 cups dates

2/3 cups raisins

B. Nut based crust

1 + 1/4 cup nuts

2/3 cups prunes

For the filling:

1/2 cup unsweetened cocoa powder

1 cup black beans

1/3 cup maple syrup

1/4 cup pea protein powder

1/2 cup of water, approx

1 T raw cacao nibs

Optional Toppings:


toasted coconut shreds


For the crust:

1- In a blender, blend blend all of the ingredients until having a crunchy and sticky texture.

2- Stick all of the dough into a round pan. Store in the freezer while you prepare the filling.

For the filling:

1- Process the black beans with the maple syrup and water until hummus consistency. Add the cocoa and protein powder and process until well combined and dissolved. Add more water if needed.

2- Once finished, spread the filling evenly on top of the crust, incorporate the raw cacao nibs while spreading the filling.

3- Add the toppings. Cover and store in the freezer for at least an hour.

4- Remove from the freezer and cut in eight pieces.

5- May enjoy or store in the refrigerator for later consume. 

Nutritional Facts: 10.87 g Fat  25.11 g Carbs  5 g Fiber   9.1 g Protein