Clean Eating Margarita Chocolate Truffle Tart Recipe

Clean Eating Margarita Chocolate Truffle Tart

A deliciously decadent dessert to share with your sweetheart.

Course Dessert
Cuisine American
Prep Time 30 minutes
Chill Time 2 hours
Total Time 30 minutes
Yield 14 servings
Calories 485 kcal
Author The Gracious Pantry


  • 1/2 lb. raw cashews
  • 3 tbsp. unsweetened cocoa powder
  • 3 tbsp. honey
  • 1 tbsp. fresh lime juice
  • 1/2 lb. unsweetened chocolate (chopped fine)
  • 1/2 cup full-fat coconut milk
  • 5 tbsp. honey
  • 1 tsp. pure vanilla extract
  • 2 tbsp. coconut oil
  • 1 cup coconut cream
  • 3 tbsp. honey
  • 1 medium lime (zest only)
  • 3 (15 oz.) cans full-fat coconut milk (2 for the refrigerator and 1 for using in the recipe (this includes what is listed above.)
US Customary - Metric



  2. Place all the crust ingredients in a food processor and blend until you have a nice, pliable “dough”. You will notice that as your processor blends, you will eventually get to a point where there is a noticeable line between the very blended mixture on the bottom and the mixture that is still a bit more coarse on top. When you reach this point, the crust is nearly finished blending. The goal is to have a moldable dough. This can take up to 5 minutes or more of processing.

    Clean Eating Margarita Chocolate Truffle Tart
  3. When the processing is finished, scrape the dough out into a parchment lined tart pan and using your fists and fingers, flatten the dough and mold it up around the sides. This will take you about 5-10 minutes. Place this in the refrigerator overnight, or temporarily while you make the ganache. It’s best to keep the tart pan on a cookie sheet for easy transferring in and out of the refrigerator.

    Clean Eating Margarita Chocolate Truffle Tart

  5. Place the finely chopped chocolate in a medium mixing bowl and set aside.

  6. Set the crust near you as you work, but away from any heat.

  7. This process will take you about 5 minutes if your chocolate is already chopped. In a small sauce pot, heat the coconut milk, honey and coconut oil until it’s hot, but not boiling. Stir constantly to avoid boiling the milk. Pour the hot milk over the chocolate and stir until you have a smooth, thick but fluid ganache. There should be no lumps of chocolate left. Pour the ganache immediately into the crust, smoothing the top as best you can. Set in the refrigerator overnight or for at least 2 hours to set the ganache.

    Clean Eating Margarita Chocolate Truffle Tart

  9. In a medium to large mixing bowl, use an electric mixer to blend the coconut cream, lime zest and honey together until you have a smooth, thick whip cream. Transfer to a cake bag and decorate the top of your tart.


  11. Store the finished tart in the refrigerator until you are ready to serve.

    Clean Eating Margarita Chocolate Truffle Tart Recipe
  12. Note on the coconut cream: If you have kept your can(s) of full-fat coconut milk in the refrigerator for at least 3 days, you will find the cream has solidified on the top when you open the can. Scoop this out into your measuring cup, making sure to avoid the coconut water left at the bottom of the can. Any coconut water that ends up in your mixing bowl will thin out the whipping cream, making it runny and difficult to use with a cake bag.

Recipe Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition Facts
Clean Eating Margarita Chocolate Truffle Tart
Amount Per Serving (1 inch-thick slice)
Calories 485 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 32g200%
Sodium 20mg1%
Potassium 566mg16%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 10g11%
Protein 8g16%
Vitamin C 2.5mg3%
Calcium 46mg5%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.