• María Fernanda López

Chocolate Ginger Pear Tarts (Vegan & Keto)

Pumpkins may be the main star of the fall but let me tell today I'm here to show some extra love to more foods that are in season! PEARS, and ginger!


Something I really love about this season are the spices that add so much flavor, aroma and coziness to every single recipe! And as much as I love using cinnamon, ginger and turmeric all year long fall is truly the season to feature them on recipes.


Ginger + Pears + Chocolate = Fall Heaven!


Ginger is one of my favorite spices ever and it goes a long way! Teas, ginger chicken, ginger veggies and lattes. Now it's time to pair this amazing spice (actually a root!) with a delicious pear cooked with a hint of cinnamon and chocolate.



These little tarts are:

  • Insanely delicious

  • Vegan

  • No bake

  • Gluten free

  • Low carb

  • Freezer friendly



So these are a no brainer. Easy and a very uncomplicated recipe that you might want to save for the season and to use some of those fresh pears from your neighbors garden, farmers market or just the supermarket!



They are probably on sale so go and grab some seasonal produce!

Your tastebuds and the tastebuds from your loved ones will be so happy with these! The three main flavors (chocolate, pears and ginger) work perfectly to make you happy. Basically a hug of fall in a vegan tart!



The base is a simple combination of coconut flour and vegan shortening. You can also use coconut oil or coconut butter. But shortening makes the base so creamy! As the filling, well. It's a delicious combination of monk fruit broiled pears with some melted chocolate and low carb crunchy granola (I used Lakanto's granola and monk fruit, use code PURELYHL for discount!).



Clean and minimal ingredients!

  • Coconut flour

  • Vegan shortening

  • Cinnamon

  • Ginger

  • Pears

  • Low carb granola

  • Dairy free chocolate

  • Strawberries



I love adding different colors and textures to my recipes, and I had some strawberries in my freezer yelling at me to use them so I included them as a finishing touch and to create a pop of red color to the recipe.


It ended up adding and increasing the taste of the tarts in a whole new level!


The steps for this recipe are also super easy and believe it or not we are not using the oven... funny enough. I forgot to put the base in the oven before topping them but it actually worked without the oven! YAY!



Easy, fail proof steps!

  1. Mix the dry ingredients from the base.

  2. Add warm water and shortening. Mix well.

  3. Press and divide the dough into twelve silicone muffin cups.

  4. In a sauce pan add the chopped pears with 1/2 cup of water and monk fruit.

  5. Once they are soft separate 3/4 cups of the chopped pears. Turn off the fire from the stove.

  6. Add the chocolate the the leftover pears from the sauce pan and add the granola.

  7. Mix well and pour the granola and chocolate mix into the base.

  8. Top with leftover pears and chopped strawberries.

  9. Freeze for a couple of hours or overnight and enjoy!



A great recipe for your meal preps! Because if you are like me... you have to have sweet treats in stock! You might be surprised looking at my freezer, stocked with all the sweet low carb and healthy treats!



Plus having healthier options in the freezer is also a great way to eat healthier, save money and beat that sweet tooth at any time!


Final words about this recipe.

It's so good, soft, silky, fudgy and flavorful! Hard not to love, specially if you like ginger, pears... or chocolate! The dream team of this fall...



Anyways, hope you enjoy this recipe as much as I did! Remember that sharing is caring so please pin, bookmark, save or share this recipe with your friends and family...



With love,

María


Try more chocolate recipes here!



Chocolate Ginger Pear Tarts

By María Fernanda López

Serves 12


Ingredients

Base

  • 1 cup of coconut flour

  • 1/3 cup of granulated monk fruit

  • 3 tbsp of vegan shortening

  • 1 tsp of cinnamon

  • 1 tsp of ginger


Topping

  • 2 small pears (250g)

  • 1/2 cup of low carb granola

  • 2 bars of dairy free chocolate (2oz)

  • 1/2 cup strawberries


Method

  1. Mix the dry ingredients from the base.

  2. Add warm water and shortening. Mix well.

  3. Press and divide the dough into twelve silicone muffin cups.

  4. In a sauce pan add the chopped pears with 1/2 cup of water and monk fruit.

  5. Once they are soft separate 3/4 cups of the chopped pears. Turn off the fire from the stove.

  6. Add the chocolate the the leftover pears from the sauce pan and add the granola.

  7. Mix well and pour the granola and chocolate mix into the base.

  8. Top with leftover pears and chopped strawberries.

  9. Freeze for a couple of hours or overnight and enjoy!

Nutritional Information per serving (164 kcal)

Fat: 13.5g

Carbs: 8.4g

Fiber: 5.2g

Net Carbs: 3.2g

Protein: 4.3g





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