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Salted Dark Chocolate Tart


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

Crust ingredients:


  1. 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.
  2. Break apart the chocolate bars into a mixing bowl and set aside.
  3. 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.
  4. 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.
  5. 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).
  6. 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!

Makes: Serves 8

Nutritional Information (Per Serving):

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