🍫 1 8-inch pie crust of choice no-bake or baked * see notes
🍫 1 1/2 cups coconut milk canned (not reduced-fat or lite)
🍫 2 cups chocolate chips of choice can use a chopped chocolate bar ** see notes
🍫 1 tsp vanilla extract
US Customary – Metric
• Prepare your homemade or store-bought pie crust to fit an 8-inch springform pan. Set aside.
• In a small saucepan or microwave-safe bowl, heat up your coconut milk until warm. Once warm, add your chocolate/chocolate chips and let sit for 2-3 minutes. After that, whisk together the coconut milk and chocolate until smooth and glossy. Whisk in your vanilla extract.
• Transfer your chocolate tart filling into the pie crust. Refrigerate for 2 hours, or until firm. Sprinkle with sea salt, if desired.
NET CARBS: 3g
* Make your own simple no-bake pie crust.
** For keto chocolate tart, use stevia or sugar-free chocolate chips.
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