Remember when I convinced you to buy a tart pan to make a Cranberry Curd Tart last year? Pull it out again because I've got another tart that will make your head spin. In the very best way.

The filling in this tart is so silky smooth and fluffy. It takes a few minutes whipping in a stand mixer, but the extra whipping will be well worth your time. You can have this tart prepped for the fridge in under an hour and you can make it a a few days ahead of time!

This Chocolate Mousse Tart makes any day a special one!

Are you a sucker for salty-sweet desserts like me? Give me all the chocolate covered pretzels and sea salt caramel ice cream.This chocolate tart combines everything I love about those flavors into one dessert.

One of the best things about this dessert is that it can EASILY be made gluten free. Just swap out those pretzels for gluten free and use a little 1:1 GF flour in the crust and BOOM. You're on your way.

What you'll need for this Caramel Chocolate Tart

• Salty Pretzel Crust (see below)
• Chocolate Mousse Filling (see below)
• Extra pretzels and mini chocolate chips (optional, for garnish)
• Sea Salt Caramel Sauce
• Sea Salt Flakes - I highly recommend using Maldon Sea Salt Flakes. I also use these in my Everything Bagel Seasoning so I always have some on hand. They're delicate and delicious and are a subtle boost of salty flavor.

Chocolate Tart Crust

• Pretzels - Any plain pretzels will do of any shape. Just don't get flavored ones (obviously). Gluten free pretzels work just as well as regular ones, too.
• Butter
• Flour - All-purpose or a 1:1 GF blend will do here. I used King Arthur gluten free flour.

Chocolate Tart Filling

• Unsweetened baking chocolate - I like Ghirardelli 100% cacao bars or Bakers unsweetened baking chocolate.
• Butter - There's quite a bit in this recipe - both in the crust and in the filling. We're not on the low-fat train with this.
• Coconut Sugar - You can also use brown sugar here, but I like the caramely flavor of coconut sugar in this recipe.
• Vanilla extract
• Eggs - You might notice that I use raw eggs in this recipe. If that freaks you out, use pasteurized eggs. There's a quick tutorial in this recipe post if you want to pasteurize your own eggs!
• Heavy cream

Salted Caramel topping

Trader Joe's Fleur de Sel Caramel Sauce is my favorite but feel free to use whatever you can find. Or make your own naturally sweetened caramel sauce with this recipe: Paleo Caramel Sauce.

How to make a Chocolate Caramel Tart

1. Crush the pretzels, mix with melted butter, flour, and a little water and press it into a tart pan. Bake for 8 min.
2. Meanwhile make the filling by whipping the sugar and butter. Add the melted and cooled unsweetened chocolate and vanilla. Keep whipping.
3. Add the eggs, whipping for a few minutes between each addition.
4. Whip the cream and fold it into the chocolate mixture.
5. Transfer the chocolate filling to the baked and cooled pretzel crust. Cover and chill for 2 hours.
6. Top with extra pretzels, sea salt flakes, sea salt caramel sauce, and some mini chocolate chips. (optional, but cute)

Tips for making this Chocolate Tart Recipe

• Make sure the pretzels are crushed really, really finely. It'll make it easier for it to stick together when you cut into the tart.
• Temperature is important during different times in this recipe. Make sure the chocolate is cooled to room temp or else your butter will melt and it will affect the texture of the mousse. Also, make sure the crust is cooled before you add the filling or it will melt.
• There's a lot of whipping in this recipe. Make sure to whip everything as stated in the recipe for the fluffiest mousse!
• Chilling the tart will help it cut more easily when you serve it.

Salted Caramel Chocolate Tart variations

Use a different pan: If you don't have a tart pan, you can use a 9-inch shallow pie plate or a 8/9-in springform pan. The crust won't reach the top of those pans, but that's OK because the tart itself is supposed to be rather short.

Make individual tarts: Use 6 or 8 ounce ramekins to make individual desserts. I haven't tried that with this recipe, but I estimate you could get 5-6 mini tarts out of the crust and filling.

Top with fruit: If chocolate + fruit is more your thing, skip the toppings listed in the recipe and pile a bunch of fresh berries on this tart! Raspberries would be especially delicious.

Make a S'More Tart! You can also use a pre-made graham cracker pie crust and top it with some toasted marshmallow fluff to make a s'more situation.

Storing leftover Caramel Chocolate Tart

This tart is kinda rich so I imagine you'll have some leftover unless you're feeding a bunch of people.

Store any leftovers, covered, in the fridge for up to 7 days for best flavor.

Chocolate Mousse Tart FAQs

More Easy Tarts and Pies on Perry's Plate

If you like this chocolate tart recipe, try one of these other recipes!

Cranberry Curd Tart - A showstopping, fuchsia-hued tart that combines cranberry curd and sweet orange for a perfect holiday dessert.

Pineapple Pie - Think lemon meringue, but pineapple. My favorite cold pie, hands down.

Gluten-Free Pumpkin Pie - Mine is infused with maple and chai spices!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chocolate Mousse Tart

Yield: 8 slices

Prep Time: 45 minutes

Cook Time: 8 minutes

Additional Time: 2 hours

Total Time: 2 hours 53 minutes

The silky chocolate mousse nestled in a salty pretzel crust and drizzled with salted caramel sauce combines for the best salty-sweet dessert you've ever had!

Print

Ingredients

For the Crust:

Toggle ingredient group

• 4 cups pretzels (twisted are easier to measure than sticks)
• 6 Tablespoons melted butter
• 3 Tablespoons flour (all-purpose or GF 1:1)

For the Filling:

Toggle ingredient group

• 2 ounces unsweetened baking chocolate
• 8 Tablespoons softened butter
• ¾ cup coconut sugar or brown sugar
• 1 teaspoon vanilla extract
• 2 eggs (pasteurized if you prefer)
• ½ cup heavy cream

For the Topping:

Toggle ingredient group

• Extra broken pretzels
• 3 Tablespoons sea salt caramel sauce
• Pinch of sea salt flakes
• Sprinkle of mini chocolate chips (optional, but cute)

Instructions

1. Preheat oven to 400F. Place an 9-inch tart pan on a large cookie sheet.
2. Put the pretzels in the work bowl of a food processor and process until they're as finely chopped as you can get them. (Alternately you can put them in a zip top bag and use a rolling pin to crush them.)
3. Add the 6 Tablespoons melted butter, flour, and 2 Tablespoons of water to the bowl and pulse until well blended. Mixture should be crumbly, but If you pinch, it should stick together. Add another Tablespoon of water if it seems dry.
4. Transfer the pretzel mixture to the tart pan and press it to cover the entire bottom and up all of the sides as evenly as you can.
5. Bake for 8 minutes. Set aside to cool. (Can be done a day ahead.)
6. Start the filling by breaking the chocolate into smaller pieces and microwaving it in a small bowl for 15-second increments, stirring after each one, until the chocolate is completely melted. Set aside to cool. It should be room temperature when you use it.
7. Put the softened 8 Tablespoons of butter into the work bowl of a stand mixer (fitted with the whisk attachment) along with the coconut sugar. Whip the butter and sugar for 3-4 minutes until it has lightened several shades. (Don't worry if it's grainy -- it'll all work out in the end.)
8. Pour the melted and cooled chocolate and the vanilla extract into the bowl and continue to whip.
9. Add the eggs, one at a time, whipping for 5 minutes in between each addition. When you're done the mixture won't be grainy and it will resemble fluffy chocolate pudding.
10. Whip the heavy cream until soft peaks form. Fold it into the chocolate filling.
11. Transfer the filling to the cooled pretzel crust and smooth it out.
12. Cover with plastic wrap and chill for at least 2 hours in the fridge to firm it up. It'll be easier to cut this way.
13. When you're ready to serve it, sprinkle on some extra pretzels, a bit of sea salt flakes, some mini chocoalte chips (if you want), and a generous drizzle of sea salt caramel. Store refrigerated for up to 7 days for best flavor.

Notes

1. I have made this with both gluten free and regular pretzels and flour and it works beautifully both ways.
2. If you're using the last of a bag of pretzels, make sure you don't pour the excess salt at the bottom of the bag into the crust or you'll be bummed later.
3. If you don't have access to a tart pan you can use an 8-in springform pan or an 8-in shallow pie dish. It will turn out thinner than a traditional pie, but still delicious.
4. Also, sorry for all the of the dishes dirtied in this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  RICHSC-PAN Tart Pan, 9 Inch Tart Pans, Non-Stick Removable Loose Bottom
• 
  BetterBody Foods Organic Coconut Palm Sugar, Gluten-Free, Non-GMO, Low Glycemic Sugar Substitute, 1.5 lbs,24 Ounce
• 
  Maldon Salt Company, Sea Salt Flakes, 8.5 Ounce (240 gram box)
• 
  King Arthur Measure for Measure Gluten-Free Flour

Nutrition Information

Yield 8 Serving Size ⅛
Amount Per Serving Calories 600Total Fat 38gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 12gCholesterol 117mgSodium 2953mgCarbohydrates 63gFiber 4gSugar 34gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Caramel Chocolate Tart appeared first on Perry's Plate.

The worst part about trying a few gluten free cookie recipe is ending up with crumbly, grainy cookies after spending all that time on them. I don't want that for you.

The good news is that you don't need 3 different kinds of GF flours or any strange ingredients. Just a particular kind of gluten free flour that's easy to find online (or in some stores in the Western US).

Gluten free cookies can be finicky. (IFYKYK) Make these as written, and I promise they'll turn out amazing every single time.

These Gluten Free Chocolate Crinkle Cookies are amazing! 

I'm a hardcore brownie lover which is why I'm obsessed with these cookies. Using BOTH unsweetened baking chocolate AND cocoa powder makes them extra rich and chocolatey.

They're soft and rich and BEAUTIFUL! I love the powdered sugar "snowflake effect" after they bake -- such a festive cookie! They're perfect for a cookie exchange, a potluck party, or a snow day baking with your kids.

Gluten Free Crinkle Cookie ingredients

• Butter -- I use salted. If you use unsalted, increase the salt by a pinch.
• Unsweeted chocolate bar -- I use Baker's brand (found in the baking aisle), but you can use any kind of 100% cacao chocolate bar.
• Unsweetened cocoa powder - YES! Both kinds of chocolate. It makes them extra rich and tasty.
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla Extract
• Gluten Free Flour -- I use Namaste Gluten Free Flour for most of my gluten free cookies because it creates the best texture! You can find it in some stores in the Western US or on Amazon.
• Baking powder
• Sea salt
• Powdered sugar

How to make Gluten Free Crinkle Cookies

1. Cream the butter and sugars together really well.
2. Chop the unsweetened chocolate into small pieces and melt in the microwave for 20-sec intervals until melted and smooth.
3. Add the eggs, melted chocolate, vanilla extract and mix well.
4. Add the dry ingredients -- flour, cocoa powder, baking powder, and salt. Mix until just combined.
5. Chill dough for at least 90 min until fairly firm.
6. Scoop into 1 ½ inch balls, roll in powdered sugar, and place on a parchment lined baking sheet.
7. Bake at 400F for 8-9 min.

Gluten Free Chocolate Crinkle Cookie Recipe tips

• Use Namaste flour. Seriously. I can't guarantee you'll have the same chewy/fudgy texture if you use another type of gluten free flour blend. They're not all created equal.
• Make sure you chill the dough thoroughly. This will help the cookies not spread so much and maintain that fudgy interior.
• Don't press the dough balls down when you put them on the pan. Leave them as is. (Also helps to make them fudgy. I tested this out and they were fudgier this way.)

Because these have butter and not oil, like other crinkle cookies, the powdered sugar reacts differently on the outside of the cookies. It tends to dissolve a bit or turn a yellow-ish color.

If this bothers you, roll the dough balls in some granulated sugar before rolling them in powdered sugar.

You can see the difference in the photo above. (The cookies on the top half of the cooling rack were rolled in granulated sugar first.)

How to store GF Chocolate Crinkle Cookies

Store these cookies in a lidded container at room temperature. Best eaten within 4-5 days.

Chocolate Crinkle Cookies Gluten Free FAQs 

More Gluten Free Holiday Treats on Perry's Plate

Gluten Free Ginger Cookies -- A chewy, intensely gingery molasses cookie with an optional chocolate dip!

GF Sugar Cookies -- Soft and easy to roll out and frost!

Gingerbread Latte Cookies -- Gingerbread with a pop of coffee flavor!

Christmas Bark Recipe -- Homemade peppermint bark is easy to make! I even included a low-carb version using Lily's chocolate.

White Chocolate Popcorn -- I love this version with dried cranberries, GF pretzels, and a hint of orange zest!

Chocolate Crinkle Cookies (Gluten Free)

Yield: About 40 cookies

Prep Time: 15 minutes

Cook Time: 36 minutes

Additional Time: 2 hours

Total Time: 2 hours 51 minutes

This Gluten Free Chocolate Crinkle Cookie is everything you want a chocolate cookie -- a little gooey, a little chewy, and a little crisp around the edges.

Print

Ingredients

• 8 Tablespoons butter, room temperature
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 4 ounces unsweetened chocolate bar, chopped
• ½ cup unsweetened cocoa powder
• 1 ½ cups Namaste Gluten Free Flour
• 2 teaspoon baking powder
• ½ teaspoon sea salt

Instructions

1. Cream the butter and sugars together really well in a stand mixer or using a large mixing bowl and an electric hand mixer.
   
2. Chop the unsweetened chocolate into small pieces and melt in the microwave for 20-sec intervals, stirring after every time, until melted and smooth. Let it cool for a couple minutes.
   
3. Add the eggs, egg yolks, melted chocolate, and vanilla extract to the dough and mix well.
   
4. Add the dry ingredients -- flour, cocoa powder, baking powder, and salt. Mix until just combined. The dough should be very sticky. Don't add extra flour.
   
5. Cover the dough and chill for at least 90 min until fairly firm.
6. When you're ready to bake them, preheat the overn to 400F and line a couple of baking sheets with parchment paper or treat with nonstick spray.
7. Scoop the dough into 1 ½ inch balls, roll in powdered sugar, and place on a parchment lined baking sheet about 2 inches apart.
   
8. Bake at 400F for 8-9 min. The centers should be soft. Let them cool for a couple minutes on the pan before transferring to a cooling rack.

Notes

If you're concerned about the powdered sugar dissolving slightly or turning a little yellow during baking, coat the dough balls in granulated sugar before you coat them in powdered sugar. This will help, See photo in post for comparison. This happens when you use butter in these cookies instead of oil, like other recipes suggest. I prefer these with butter.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Namaste Foods Gluten Free Organic Perfect Flour Blend, 48 Oz

Nutrition Information

Yield 10 Serving Size 4 2-inch cookies
Amount Per Serving Calories 390Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 99mgSodium 300mgCarbohydrates 54gFiber 3gSugar 38gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post GF Chocolate Crinkle Cookies appeared first on Perry's Plate.

This recipe makes a cute 6-inch 4-layer cake (or a shorter 8-in one) which makes it perfectly sized if you’re using it as a supplemental dessert to accommodate gluten and dairy allergies.

But really… it’s good. Like, not just “good for gluten-free” but GOOD good.

One of my favorite things about this cake is that it’s also dairy free. (Surprise!) And guess what?? it’s possible to have decadent, delicious dairy free cake AND chocolate frosting.

Gluten Free Birthday Cake Ingredients

For the cake:

• Coconut oil
• Large eggs
• Maple syrup
• Vanilla extract
• Almond flour
• Himalayan pink salt
• Turmeric
• Baking soda

For the Milk Chocolate Frosting:

• Baking chocolate
• Coconut oil
• Maple syrup
• Vanilla extract
• Almond butter
• Coconut milk

How to Make The Best Gluten Free Cake

For the cake:

1. Preheat the oven to 350°F (180°C). Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
2. In a large bowl, whisk together the eggs and yolk, coconut oil, maple syrup, and vanilla until well incorporated. In a medium bowl, whisk the flour, salt, turmeric, and baking soda until there are no clumps. Add the dry ingredients to the wet, stirring until a batter forms. Using a spatula, scoop the batter into the prepared pans and smooth out the tops.
3. Bake for 35-40 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before removing from the pan.
4. You can leave the cake in two layers or slice each layer in half horizontally, creating four (which we prefer, to maximize the cake-to-frosting ratio). To save for later, wrap each cake layer in plastic and refrigerate for up to 3 days, any longer and the turmeric might turn dark red as it oxidizes.

For the frosting:

1. Melt the chocolate and coconut oil in a double broiler over medium heat, stirring constantly. (Or a heat-proof bowl that nests in a pan with 1-inch of simmering water on the stove.) Remove from the heat when melted. Add the maple syrup and vanilla stir to incorporate. Cool to room temperature; it should still be liquid, not solid.
2. Transfer the mixture to a medium bowl (or use the same bowl as before) and with an electric mixer beat in the almond butter until a thick, whippy frosting is formed. Add the coconut milk and continue beating until smooth.
3. Put the frosting in the fridge to set for at least 2 hours. Whip again until spreadable and fluffy, adding coconut milk if you need to smooth it out further. You can store this in a refrigerated container for up to 2 weeks.

How to Decorate Gluten Free Yellow Cake

1. For decorating four layers, place one layer on a cake plate and top with ¼ cup of the frosting. Add the next cake layer, top with another ¼ cup frosting, and smooth. Repeat for all of the layers, then coat the cake with the remaining 1 cup frosting, smoothing it evenly all over.
2. For an 8-inch cake, you can cover the entire cake with the frosting.
3. Garnish with flower, berries, or leave it plain. Refrigerate until ready to serve.

Tips For Making The Best Gluten Free Cake Recipe

• I like slicing each cake layers in half, making 4 layers in total, to maximize the cake-to-frosting ratio.
• Make sure you line the cake pans with parchment paper and grease the sides of the pans with coconut oil to avoid any sticking to the pans.

How to Store Gluten and Dairy Free Cake

Gluten Free Yellow Cake FAQs

Why do gluten-free cakes not rise?

Gluten-free flour blends lack the elasticity of gluten-containing flours, so cakes often don't rise as much.

What gluten-free flour is best for cakes?

I personally like using almond flour for it’s nutty flavor and predictability.

Do gluten-free cakes need to bake longer?

Gluten-free cakes often contain more liquid, so they do often need to be baked for longer. I like to test the layers by inserting a toothpick into the center, it should come out clean.

Do gluten-free cakes need more baking powder?

If you are converting a recipe yourself to gluten-free, you can use more baking powder to improve the amount the cake rises. Otherwise follow this recipe as instructed.

How do you add moisture to a gluten-free cake?

Gluten Free Yellow Cake

Yield: Serves 6

Prep Time: 30 minutes

Cook Time: 40 minutes

Additional Time: 50 minutes

Total Time: 2 hours

You'd never know it's gluten-free (and grain-free) and dairy free! | perrysplate.com | paleo recipes | gluten-free cake recipe | dairy-free recipe

Print

Ingredients

For the cake:

Toggle ingredient group

• ½ cup coconut oil, melted, plus more for greasing the pans
• 2 large eggs plus 1 large egg yolk
• ¾ cup maple syrup
• 1 Tablespoon vanilla extract
• 4 cups blanched almond flour
• 1 teaspoon Himalayan pink salt
• ¼ teaspoon turmeric
• 1 teaspoon baking soda

For the Milk Chocolate Frosting:

Toggle ingredient group

• 8 ounces 100% cacao unsweetened baking chocolate, broken into chunks
• ½ cup coconut oil, solid
• ⅔ cup maple syrup
• 2 Tablespoons vanilla extract
• 1 cup almond butter, store-bought or homemade
• 1 cup full-fat coconut milk, plus more as needed

Instructions

For the cake:

1. Preheat the oven to 350 degrees F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
2. In a large bowl, whisk together the eggs and yolk, coconut oil, maple syrup, and vanilla until well incorporated. In a medium bowl, whisk the flour, salt, turmeric, and baking soda until there are no clumps. Add the dry ingredients to the wet, stirring until a batter forms. Using a spatula, scoop the batter into the prepared pans and smooth out the tops.
3. Bake for 35-40 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before removing from the pan.
4. You can leave the cake in two layers or slice each layer in half horizontally, creating four (which we prefer, to maximize the cake-to-frosting ratio). To save for later, wrap each cake layer in plastic and refrigerate for up to 3 days, any longer and the turmeric might turn dark red as it oxidizes.

For the frosting:

1. Melt the chocolate and coconut oil in a double broiler over medium heat, stirring constantly. (Or a heat-proof bowl that nests in a pan with 1-inch of simmering water on the stove.) Remove from the heat when melted. Add the maple syrup and vanilla stir to incorporate. Cool to room temperature; it should still be liquid, not solid.
2. Transfer the mixture to a medium bowl (or use the same bowl as before) and with an electric mixer beat in the almond butter until a thick, whippy frosting is formed. Add the coconut milk and continue beating until smooth.
3. Put the frosting in the fridge to set for at least 2 hours. Whip again until spreadable and fluffy, adding coconut milk if you need to smooth it out further. You can store this in a refrigerated container for up to 2 weeks.

For frosting the cake:

1. For decorating four layers, place one layer on a cake plate and top with ¼ cup of the frosting. Add the next cake layer, top with another ¼ cup frosting, and smooth. Repeat for all of the layers, then coat the cake with the remaining 1 cup frosting, smoothing it evenly all over.
2. For an 8-inch cake, you can cover the entire cake with the frosting.
3. Garnish with flower, berries, or leave it plain. Refrigerate until ready to serve.

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.

The post Gluten Free Yellow Cake appeared first on Perry's Plate.

I've been on a quasi keto kick lately and dabbling in some low-carb dessert action. (Mostly eating keto chocolate. Thanks Lily's.)  After such a great response for the White Chocolate Raspberry Fat Bombs I shared last year, I wanted to make another kind of fat bomb -- a chocolate version.

Keto chocolate treats are super easy to make, too. You can have these ready to eat in under an hour!

What's a fat bomb?

A keto fat bomb little low-carb treat that's FILLED with healthy fats -- usually coconut oil, cacao butter, etc. They're a good way to enjoy a little something sweet while boosting your healthy fats.

Since I'm also on a chocolate-tahini kick lately I wanted to make a keto chocolate fat bomb that tasted kind of like a peanut butter cup -- but without the peanuts.

Turns out tahini + chocolate creates a peanut butter-chocolate flavor.

And since tahini is made from sesame seeds,  it's nut-free! It's a great option for those who have peanut (or any nut) allergies. If you don't have a problem with nuts, you can use any kind of nut butter in these.

Store-bought chocolate is one of the things that is hardest to let go of if you're eating low-carb -- even high quality dark chocolate, because 99% of it is sweetened with sugar. I love using high quality cacao powder, like Anthony's. (I learned recently that COCOA powder is roasted and CACAO powder is raw, keeping more of the nutrients in tact.)

Thankfully it's easier to find low-carb friendly chocolate. Lily's is my favorite! 

Why You'll Love This Keto Fat Bomb Recipe

Peanut butter has a few carbs, but this recipe uses tahini (sesame butter). Did you know tahini takes on a peanut butter taste when you pair it with chocolate? Crazy, right?

I love having these on hand as a quick, healthy, filling snack when my sugar cravings hit. There are a couple key ingredients you’ll need, but I'll show you where to find them and how to make these perfect everytime.

Fat Bombs Recipe Ingredients

• Cacao butter
• Cacao baking chocolate
• Coconut oil
• Tahini (sesame butter)
• Low-carb powdered sweetener, like Swerve confectioners sweetener
• Flaky sea salt

How to Make a Keto Fat Bomb

1. Melt the cacao butter, chocolate, and coconut oil together in a small saucepan over low heat.
2. Whisk in the tahini and sweetener.
3. Line a mini muffin tin with liners. Divide the chocolate-tahini mixture among the cups.
4. Chill for at least 20-30 minutes or until firm.
5. Store chilled.

Keto Fat Bomb Tips

• Use cacao butter to keep these more solid at room temperature. If you use all coconut oil they’ll get mushy quickly at room temperature.
• Be sure to stir the mixture often while melting so it doesn’t scorch. Use a low heat setting on the stove.

Keto Fat Bombs Recipe Variations

Try my other fat bomb recipe! You’ll love it: White Chocolate Raspberry Fat Bombs

Swap out the tahini for any type of nut butter.

Add a pinch of cinnamon or clove for a different flavor.

More Keto Chocolate Dessert Recipes on Perry's Plate

Keto Chocolate Nuggets are a copycat version of the ones sold at Costco! I love these for a nut-free chocolate treat.

Homemade Keto Chocolate Peppermint Bark is a delicious low-carb treat for the holidays!

White Chocolate Raspberry Fat Bombs -- Whether or not you feel that white chocolate is actually chocolate (sadly, it's not), this other keto fat bomb recipe is super delicious and you should give it a try as well.

Low-Carb Chocolate Chip Cookies with Sea Salt -- These are the best low carb cookies I've ever had. Don't leave out the sea salt!

Keto Chocolate Bark Bites with Blackberries & Bacon -- Lot's of B's here. I'm a sucker for alliteration. If you need a quick little treat, these are where it's at. Plus a tutorial on making all kinds of chocolate bark!

Gooey Peanut Butter Chocolate Lava Cakes -- Use low-carb sweetener in this to make it keto-friendly and swap out the peanut butter for any nut butter you like!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Fat Bombs Keto FAQs

SaveSaveSaveSaveSaveSave

Fat Bomb Recipe

Yield: 16 mini cups

Prep Time: 15 minutes

Total Time: 15 minutes

These nut-free tahini fat bombs taste like peanut butter cups! If you're able and would rather use nut butter, you can substitute any kind here.

Print

Ingredients

Toggle ingredient group

• 2 ounces cacao butter, broken into pieces
• 1 ounce 100% cacao baking chocolate, broken into pieces
• ¼ cup coconut oil
• ½ cup tahini (sesame butter)
• ¼ cup low-carb powdered sweetener, like Swerve confectioners sweetener
• Flaky sea salt

Instructions

1. Melt the cacao butter, chocolate, and coconut oil together in a small saucepan over low heat. Stir often to avoid scorching.
2. When the chocolate mixture is completely melted and combined, whisk in the tahini and sweetener.
3. Line a mini muffin tin with liners. Divide the chocolate-tahini mixture among the cups.
4. Chill for at least 20-30 minutes or until firm.
5. Store chilled.

Notes

Nat's Notes:

1. You can use a granulated low-carb sweetener, but it doesn't dissolve well and the cups end up grainy. Tasty, but not the ideal texture.
2. Feel free to substitute any type of nut butter in these.
4. You can use additional coconut oil in place of the cacao butter, but it won't stay quite as solid if you are transporting them.

Nutrition Info (per cup):

125 calories | 12.4g fat | .7g carb | 1.7g protein

The post Chocolate Fat Bombs Recipe appeared first on Perry's Plate.

Oh, this pie. It's like a fluffy, fudgy plate of heaven.

What do I mean by "cleaned-up" chocolate silk pie? Well, for starters it's gluten-free. I used my Perfect Gluten-Free Pie Crust for this, and I swear, it's a match made in heaven. (More on that later.)

Also, it's naturally sweetened. I used coconut sugar in the filling and a little stevia in the coconut cream. I was afraid it would be a grainy mess, but it's actually smooth like buttah.

Speaking of buttah... It has buttah. Grass-fed buttah.

(Ok, I'll stop saying buttah. It's so fun though!) (You said it out loud, didn't you?)

I really wanted to make this pie completely dairy-free, and maybe I'll tinker with it later on, but for now it's not. We actually do OK with small amounts of dairy (mostly butter, cheese, and plain yogurt), so it's not something we have to avoid. Except for the baby, but he's allergic to a ton of things right now -- I'm hoping he grows out of all of it.

That was a really long explanation that yes, it has butter, but that's the only dairy in the pie. And use grass-fed butter (like Kerrygold!) because it tastes amazing, and it comes from healthy cows.

So, yes "Cleaned up." Not paleo, but gluten-free and naturally sweetened. Sweets are sweets though, and I'm not claiming this pie is healthy, but it's probably a couple steps up from a regular chocolate silk pie. And your gluten-intolerant friends will thank you.

You might notice in the recipe that it uses raw eggs. This is what makes the texture so fluffy and smooth without using cream, and because I've never been one to avoid eating raw cookie dough (like, for my entire life) and we buy high-quality eggs, it's not a problem for me.

If it still makes you nervous, use pastured eggs.

Also, I highly recommend using a stand mixer for this. It whips for a long time, and you'll be standing with a hand mixer for like, a half hour, to get the texture you need. And even then it might not quite be right.

Gorgeous, right? I've grown to love coconut cream, much to the chagrin of my kids. I'm still convincing them that it's an acceptable substitute for real whipped cream.

I have the baby convinced, but he's allergic to dairy anyway, and he loves everything I give him.

I had a few pomegranate arils in a bowl leftover from breakfast, and I'm so glad I sprinkled them on top! This isn't really a holiday-specific pie, but those little jewels add some Christmas twinkle.

After chilling for a couple of hours it firms up and slices beautifully.

And can I brag about this crust for a minute? This pie sat overnight in the fridge and look how flaky it still is! The bottom is just as flaky, too. And look at those layers!

Seriously, whip one of these up for the holidays!

(It's rich though, so pace yourself. I realized this after I wolfed two slices and later felt like a pile of rocks was sitting in my stomach. #worthit)

If you like the filling in this recipe, try my Caramel Chocolate Tart! I reworked the filling recipe into a creamy chocolate tart in a pretzel crust drizzled with sea salt caramel. You'll love it.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cleaned-Up Chocolate Silk Pie

Yield: 8 servings

Prep Time: 20 minutes

Additional Time: 1 hour 40 minutes

Total Time: 2 hours

Here's a cleaned-up version of a chocolate silk pie -- naturally sweetened atop a gluten-free crust.

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Ingredients

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• 4 ounces high-quality unsweetened baking chocolate
• 8 ounces (2 sticks) of grass-fed butter, softened
• 1 ½ cups coconut sugar
• 1 teaspoon vanilla extract
• 4 high-quality, fresh eggs
• 1 8 or 9" pre-baked Perfect Gluten-Free Pie Crust
• 1 ½ cups coconut cream (see note)
• 3-4 drops vanilla stevia or 1 Tablespoon pure maple syrup
• Pomegranate arils and cocoa powder, for garnish (optional)

Instructions

1. Melt the chocolate using a microwave (30-second intervals) or a heat-safe bowl resting in a pot with 1-inch of water in the pot -- over medium-high heat.
2. Allow the chocolate to completely cool. Remove the bowl from the pot if using that method. It's really important that the chocolate is pourable, but room temperature.
3. Meanwhile, add the butter and coconut sugar to the bowl of a stand mixer fixed with the whisk attachment. (You can use a hand mixer, but you may not get the same results.) Whip the butter and sugar on medium-high speed for at least 3-4 minutes until it has lightened several shades of brown and is somewhat fluffy. Don't worry if the mixture is still grainy -- it'll all work out in the end.
4. Pour the melted and cooled chocolate and the vanilla extract into the bowl and continue to whip.
5. Add the eggs, one at a time, whipping for 5 minutes in between each addition. When you're done the mixture will no longer be grainy and it will resemble fluffy chocolate pudding.
6. Transfer the filling to the pre-baked crust. Smooth it out.
7. Transfer the hardened coconut cream to a bowl. Whisk well, to loosen it up. Add the stevia or maple syrup and whisk to combine. Use the cream immediately or cover and chill later. If it seems too runny, put it in the fridge for 10-15 minutes and it will firm up.
8. At this point you can add the coconut cream before chilling. Or you can wait and add it later, immediately before serving. The coconut cream will harden somewhat after being chilled.
9. Garnish the pie with a dusting of cocoa powder and pomegranate arils.

Notes

Nat's Notes:

1. You can either buy coconut cream or gather it from 2-3 cans of coconut milk. Either way you'll need to chill the cans of cream/milk for several hours to harden the cream and allow it to separate from the clear-ish liquid. Turn the can upside down when you open it, drain out the liquid (save it for smoothies!) and then scrape out the hardened coconut. If you use coconut milk you'll get about ⅓ cup of coconut cream per can, depending on the creaminess of your coconut milk.

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The post Decadent Chocolate Silk Pie (Gluten-Free & Naturally Sweetened) appeared first on Perry's Plate.