Paleo-friendly Baked Chocolate Custard Tarts feature a smooth and dense chocolate filling with a nutty crust.
When there’s a single lonely avocado that’s about to be on its last legs in the fridge, guacamole is typically on the menu. But then there are those times when I get creative and dream up chocolate indulgences to make a little healthier with avocado (like my Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache and 5-Minute Classic Chocolate Avocado Mousse).
For this recipe, I was aiming for lusciously smooth chocolate tarts with a nutty crust. I went all out when I served these up because I had whipped cream on hand (coconut “whipped cream” would also be yummy and will keep this recipe paleo-friendly), and as well as my homemade salted coconut caramel sauce. Additionally, I toasted up some pumpkin seeds and added those on top for both flavor and textural contrast, but any nut you like will work.
Full of healthy fats and a decent source of protein and fiber (as far as desserts go!), this is one tart I wouldn’t mind indulging in for breakfast. ;)Print