|January 25, 2023

Salted Dark Chocolate Tart

By Bulletproof Staff
Reviewed for Scientific Accuracy

Salted Dark Chocolate Tart

Recipe courtesy Courtney Swan

No need to feel guilty with this dark chocolate tart recipe. Coconut and chocolate both have amazing health benefits and are equally as delicious. Chocolate doesn’t just taste good, it makes you feel good, too. It affects your brain by causing the release of the “happiness neurotransmitters” – serotonin, dopamine, and endorphins.[1] And, you might as well consider it a beauty food, since chocolate is also good for your skin.[2] Thanks to its high fat- and low-sugar content, you’ll be “treating yoself” without any of the guilt. And the best part — there’s no baking involved. Talk about (almost) instant gratification.

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Salted Dark Chocolate Tart

No-Guilt Salted Dark Chocolate Tart
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Prep5 minutes
Cook5 minutes
Resting4 hours
Total Time4 hours 10 minutes
DietDairy-Free, Grain-Free
Servings8 servings


  • 1/2 can full-fat coconut milk
  • 1/2 cup almond milk unsweetened
  • Himalayan sea salt chocolate bars
  • 1 tbsp arrowroot or tapioca starch
  • 2 tbsp coconut oil
  • 2 tbsp monk fruit sweetener
  • 1 tsp vanilla extract
  • Maldon sea salt flakes or Himalayan pink salt for topping

Crust Ingredients


  • Unpackage your collagen protein bars and mold them together to form a crust in your pie pan. Spray with coconut oil. Put in the freezer to harden.
  • Break apart the chocolate bars into a mixing bowl and set aside.
  • In a small saucepan, heat the milk and arrowroot or tapioca at medium heat until it barely starts to bubble. Meanwhile, whisk very well until the lumps disappear. Remove from heat and add in the coconut oil, combining well.
  • Pour the milk mixture over the chocolate bars and let sit for a few minutes, letting the chocolate melt. Add in vanilla extract and monk fruit, then stir very well until all is melted and the mixture is smooth, glassy and creamy. Let cool down for about 5-10 minutes in the fridge.
  • Pour the chocolate mixture into your crust then place in the refrigerator for at least 4 hours to let it set. (you can also store in the freezer for an hour).
  • Finally top with the Maldon flakes, cut and serve. Important: Do not cover in the Maldon flakes until right before you serve or they will dissolve into the tart pretty quickly!


Nutritional Information

  • Calories: 291.4
  • Fat: 22.5 g
  • Protein: 9.4 g
  • Fiber: 4.8 g
  • Sugar: 2.13 g
  • Carbohydrates: 15.96 g
  • Net Carbs: 11 g
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