Gluten-Free Chocolate Blueberry Tart

Looking for a decadent yet healthy dessert that is vegan, gluten-free, and free from refined sugar? This Chocolate Blueberry Tart checks all the boxes! With a rich, velvety chocolate filling paired with a vibrant, healthy chia blueberry jam, this tart offers a burst of flavor while being mindful of your health. Whether you’re treating yourself or impressing your guests, this dessert is sure to satisfy your sweet tooth.

Essential information about ingredients and possible substitutions:

• Hazelnuts: The nutty base of this tart is rich and flavorful, but you can easily swap hazelnuts for any other nuts such as almonds, walnuts, etc.
• Jerusalem Artichoke Syrup: The sweetness in this recipe is flexible. Replace with honey, maple, agave, date syrup.
• Blueberries: Blueberries add color and antioxidants, but you can mix it up with other berries such as raspberries, blackberries or strawberries fresh or frozen.
• Chia seeds: Help thicken the filling. If you don’t like chia seeds, you can do it without them or use ground flaxseeds or cornstarch.
• Silken tofu: Creates the creamy base for this tart. For alternatives I suggest to use cashew cream (soak and blend cashews until smooth), coconut cream (use chilled canned coconut cream – thick part only), cream cheese (plain regular or vegan – both will work well) or you can try to use thick greek style yogurt.
• Dark Chocolate: Chocolate is essential for that rich, indulgent flavor. If needed, swap with milk chocolate, but then but then the cake will no longer be so healthy, it will contain much more added sugar.

Tips for the success

• Use high-quality ingredients: The flavor of this tart depends on the quality of your chocolate and cocoa powder, so choose the best you can find.
• Customize the sweetness: Adjust the amount of Jerusalem artichoke syrup to suit your taste preferences and balance out the bitterness of the dark chocolate, but less sweetener is better for your health.
• Storage: Keep the tart refrigerated and consume within 4-5 days or you can freeze it up to 1 month (without berries or any other decorations, if you garnish the cake with something).

Why This Tart is a Healthier Choice?

• Jerusalem artichoke syrup: A natural sweetener that is healthier alternative to refined sugar. It has low glycemic index, making it suitable for those monitoring their blood sugar levels. It contains inulin – a prebiotic that feeds beneficial gut bacteria.
• Chia seeds: Packed with fiber and omega-3 fatty acids, they add a nutritional boost to the blueberry layer.
• Dark chocolate: Rich in antioxidants, and contain magnesium and lower in sugar than milk chocolate.
• Silken tofu: A protein-rich, low-fat alternative to heavy cream, adding a smooth texture without dairy.

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TIME: 20 preparation, 2-4 hours to set | SERVINGS: 16 smaller or 8 bigger

Ingredients:

I used 23cm (9 inch) tart form, but if you don’t have it or don’t want to buy, standard cake form will work too.

For the base:

• 250g hazelnuts or other nuts
• 60g cocoa powder
• 70ml Jerusalem artichoke syrup* or maple syrup or runny honey

For the blueberry layer:

• 300g fresh or frozen blueberries
• 2 tbsp Jerusalem artichoke syrup*, maple syrup or honey
• 3 tbsp chia seeds
• 1 tbsp lemon juice

For the chocolate layer:

• 350g silken tofu*
• 170g – 200g dark chocolate (70%)*
• 70ml Jerusalem artichoke syrup*, maple syrup or honey

Instructions:

Step 1: Prepare the Base

1. In a food processor, blend the hazelnuts until finely ground.
2. Add cocoa powder and Jerusalem artichoke syrup. Blend until the mixture holds together when pressed. If it feels that it’s too dry, add a tablespoon or two of water or more syrup. I prefer water, because it won’t add necessary the sugar level
3. Press the mixture evenly into a tart pan to form the crust. Chill in the refrigerator while you prepare the next layer.

Step 2: Make the Blueberry Layer

1. Combine the blueberries and Jerusalem artichoke syrup in a saucepan over medium heat.
2. Cook for about 5 minutes, stirring occasionally, until the blueberries soften and release their juices.
3. Stir in the chia seeds and lemon juice. Remove from heat and let the mixture cool and thicken.
4. Spread the blueberry mixture over the chilled crust and return it to the refrigerator.

Step 3: Create the Chocolate Layer

1. Melt the dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
2. In a blender or food processor, combine the silken tofu, melted chocolate, and Jerusalem artichoke syrup. Blend until smooth and creamy.
3. Pour the chocolate mixture over the blueberry layer, smoothing it out with a spatula.
4. Chill the tart in the refrigerator for at least 4 hours or until set.

The approximate nutritional value for 1 serving (if the tart is divided into 16 servings):

• Calories: 230 kcal
• Protein per serving: 5.6 g
• Fat per serving: 16.5 g

Did you make this recipe? Please leave a like, send me a review, and/or mention @healthychoicesbysabine on Instagram.