How low can you go? This gluten-free chocolate peanut butter tart uses a lower-glycemic sweetener I’ve been enjoying lately — yacon syrup.
Yacon syrup comes from the yacon plant, sometimes called the “apple of the earth.” It’s rich in fructooligosaccharides (FOS), a type of fructose that registers lower on the glycemic scale and also serves as a prebiotic. This sweetener can support the friendly bacteria in the colon and may help digestion. I list Yacon Syrup on my Ingredients page if you’d like to learn more.
Of course, the healthiest option is to use little to no added sweetener. I believe humans aren’t designed to digest large amounts of refined sugar. Seasonal fruit is a natural source of sweetness, but many of us still crave desserts year-round — and my family is no exception.
Finding truly gluten-free dessert recipes that are lower in sugar, higher in protein and dairy-free can be a challenge. Mainstream outlets rarely cater to that combination, so I’m grateful when I discover recipes that fit those needs. I first found the inspiration for this tart on the Healthy Indulgences blog. While I don’t use every ingredient the author does, I admire the low-sugar gluten-free ideas and consider this tart a winner — who wouldn’t want peanut butter with their chocolate?
Flourless Tart Crust
Ingredients
- 1½ cups peanuts, roasted
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 2 tablespoons grapeseed oil or palm shortening
- 2 tablespoons yacon syrup
Instructions
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Grind the roasted peanuts in a food processor to a fine meal. For a crunchier crust, pulse to a coarser meal.
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Add salt and baking soda and pulse to combine.
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Pulse in the grapeseed oil (or shortening) and yacon syrup until a dough forms.
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Press the dough into a 9-inch tart pan to form the crust.
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Bake at 350°F for about 8 minutes, until fragrant and golden brown. Cool before filling.
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Fill the cooled shell with chocolate pudding (see recipe below) and serve.
Equipment
You can use the standard chocolate pudding linked above, or try this lower-glycemic, gluten-free chocolate pudding filling sweetened mainly with yacon syrup:
Lower Glycemic Chocolate Pudding Filling
Ingredients
- 1 (13.5 ounce) can full-fat coconut milk (not lite)
- 1 pinch sea salt
- 2 tablespoons arrowroot powder
- 1 tablespoon agave nectar or honey
- 3 tablespoons yacon syrup
- 5 drops liquid stevia (optional, to taste)
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
Instructions
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In a saucepan, heat the coconut milk and salt over medium heat.
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Increase the heat slightly, sift the arrowroot into the pot, and whisk vigorously (by hand or with a hand blender) until the mixture thickens.
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Whisk in agave (or honey), yacon syrup, stevia (if using) and vanilla.
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Remove from heat and let stand about 5 minutes, then add the chocolate and stir until melted and smooth.
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Chill for 10 minutes, then pour into the cooled tart shell.
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Refrigerate 1–2 hours, until the filling is set.
I haven’t directly tested substituting yacon for agave in every recipe, so I can’t guarantee a one-to-one swap. I always test ingredients before assuming they’ll behave the same in a given recipe.
Flavor-wise, yacon tends to be less sweet and less sharp than agave. Its taste is mellow and rounded, with a molasses-like note on its own; in the chocolate pudding, the chocolate largely masks that characteristic. If you try yacon, please stop by and share your experience.
Wishing everyone a lovely Passover!