Sugar-Free Salted Chocolate Strawberry Tart

Posted on April 1st, 2016, in Desserts, Recipes, Sweet Chefs.

Sugar-Free Salted Chocolate Strawberry Tarta | SweetLeaf®





  • 8 oz. fresh strawberries, sliced in half
  • 1/2 tsp. coarse sea salt


Add all the crust ingredients to a food processor and process until fine crumbs form. Spread and press the crust mixture into a tart pan as evenly as possible. Set aside.

To make filling, place the chocolate bar and baking chocolate into the food processor and process until fine. Remove to a bowl and set aside.

Pour heavy cream into a saucepan. Over medium-low, heat cream, but do not boil. You just want it steaming hot. Remove and pour over chocolate in bowl. Let rest 2-3 minutes. Stir mixture until chocolate is smooth. Stir in 1 tsp. SweetLeaf® Liquid Stevia Chocolate Sweet Drops™. Taste and add more, if needed, to reach your desired sweetness. Pour this chocolate mixture into the tart shell and spread to even it out.

Refrigerate for 2 hours before serving. When ready to serve, sprinkle with coarse sea salt and top with fresh strawberries.

If you are making this ahead and the tart stays in the fridge overnight, allow plenty of time out on the counter, at least 3-4 hours before serving, otherwise it will be too hard to cut into pieces.

Serves: 12

Nutrition Facts:

  • Per serving: 1 slice
  • Calories: 350
  • Fat: 34.8g
  • Saturated Fat: 19.8g
  • Cholesterol: 43mg
  • Sodium: 200mg
  • Dietary Fiber: 7.2g
  • Carbs: 14.2g
  • Sugars: 0.8g
  • Protein: 6.4g

Recipe and photo courtesy Sugar-Free Mom.

  • Erich Bauman

    any substitute for coconut, I can’t stand the taste of it.

    • Sliced almonds might do the trick…

      • Erich Bauman

        Thanks, will try it.

        • Sandra Hastings

          Where do you find pumpkin this time of year?

          • SweetLeaf Stevia

            The recipe only calls for pumpkin seeds, which should be readily available any time of the year. However, you can also use sunflower seeds instead.

        • SweetLeaf Stevia

          Shredded coconut really works best in this crust because it is flexible, yet firm. However, we agree with Vicki and sliced almonds just might work.