• Maria Fernanda López

Tahini Chocolate Tarts (Paleo & Keto)


Nutrition, now going back to the basics. But this doesn't mean that we are eating boring meals. The truth is that it's fun and the ideas are endless! I love experimenting with the textures and flavors. Using different substitute to create a simple and indulgent recipe.

In this case these Tahini Chocolate Tarts were no exception of my nutrition values and what I always tell my clients. Stick mostly to basics, paleo-ish ingredients and don't be scared of using substitutes.


In this case we are making the switch of the regular chocolate bar that normally contains sot lecithin, oils, sugars or corn sryup. These are inflammatory ingredients since they tend to be GMO and their metabolism in our bodies.


Some people will argue that only calories matter and that as long as you are "burning them off" you are healthy. My dad has that type of mentally, to truth is that food has an hormonal impact and as a domino effect food and our digestion has that cascade response.


Every food that we digest will have a good impact or a bad impact in our health. And these foods go beyond just plain salads and chicken, that's good but boring! Maybe no enough nutrients, not as many as the whole variety that nature has to offer us.


Why not trying nutrient dense foods? In this recipe we are including two of my faves:

- Tahini

- Dark Chocolate


Tahini is a seed butter, it comes from sesame seeds. Those little seeds we see on top of burger buns, they go deeper that just being the topping of those buns really. They are a source of zinc, vitamin E, iron, manganese among others. These are a great staple for me since I have been seed cycling.


Dark chocolate, but the one that has been minimally processed. I used the brand Joyà, the 70% dark chocolate bar on these and it was amazing! My favorite source of antioxidants, we all need them in this crazy and hectic life to fight those free radicals.


The base of this recipe is made with, again, minimal ingredients:

- Coconut flour

- Granulated monk fruit

- Cinnamon

- Beef gelatin


I love using coconut flour in my recipes because it's a great source of fiber, more gut love! It's my personal hack to incorporate and increase my fiber consumption, plus it's super versatile. Another gut friendly ingredient is beef gelatin! It has amino acids that help to make out gut barrier stronger, the hype of collagen and in this case, beef gelatin is that it contains glycine and proline. Plus the supplementation of vitamin C along beef gelatin has shown to repair tissues on athletes.


So you can make sure that this recipe has all the goods, plus this is gluten free and nut free as well! Double winning, and let's not forget about the taste!


One of the best things about this recipe is that you won't need to be baking at all! Even the crust doesn't require to be baked. This is another of the baking benefits and convenience of using beef gelatin, if you don't have beef gelatin use one egg instead, or a chia vegan egg substitute.


See how amazing is cooking and baking nowadays? There's an option for everyone, and all the substitutes for beef gelatin are nutritious as well. And speaking of more substitutes, we are using granulated monk fruit instead of cane sugar.


Monk fruit is a natural sugar replacement. It's also keto friendly and paleo friendly, it's a 1:1 substitute for cane sugar and it doesn't have a weird after taste! This has been my staple for years now! Make the switch too! Use code: PURELYHL for discount on this brand that I love.


Well, for this recipe you'll only need:

1 mixing bowl

1 deep pot

1 measuring cup

1 mixing spoon

1 muffin container of twelve


That's it! This recipe is freezer friendly so it's a great recipe to have on hand for those meal preps, just a healthy snack ready to have on hand! You are going to love the creaminess and silkiness of the contrast of flavors.


Chocolate and tahini in a delicious creamy and dreamy little tart! Topped with some strawberries, the perfect summer snack, no oven, no heat. They even remind be of an ice cream pie, they were amazing and I'm so excited to be sharing this recipe with you!


Enjoy! And don't forget to save, pin, bookmark or share this recipe for later! Have a great day everyone...


With love,

Maria.

Try more recipes here

- Ricotta Cheese Peachy Bars

- Papaya Coconut Fat Bombs

- White Chocolate Raspberry Lemon Ice-Cream

- The BEST Mocha Crunchy Bars

Tahini Chocolate Tarts

By María Fernanda López

Serves 12

Ingredients

Base

  • 1 cup of coconut flour

  • 1/2 tsp of cinnamon

  • 3 tbsp of beef gelatin

  • 1 cup of hot water or almond milk

Filling

  • 4.2 oz (120g) of dairy free dark chocolate (I used Jòya)

  • 3/4 cup of tahini

  • 1/4 cup of granulated monk fruit (PURELYHL for discount)

  • 1/4 tsp of cinnamon

Topping

  • 1 cup of frozen strawberries

Method

For the base

  1. In one bowl mix all the dry ingredients.

  2. Add the hot water and stir well until all the dough gets incorporated.

  3. With a cookie scooper or a spoon divide the mix into twelve, use a muffin mold.

  4. Press well the dough into each muffin cup

For the filling

  1. Melt the chocolate.

  2. In a bowl mix the dripping tahini, cinnamon and monk fruit.

  3. Add the melted chocolate and stir well.

  4. Top each coconut base with the tahini chocolate mix and finally add the sliced strawberries.

Nutritional Information (per serving 181 kcal)

Fat: 13g

Carbs: 11.3g

Fiber: 5.56g

Net Carbs: 5.54g

Protein: 7.6g

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