When SweetLeaf asked me to work up a recipe using their stevia, I was excited because they have so many different flavors that I haven’t had a chance to play with. And, so many of you have asked me for more recipes using stevia exclusively. This forced me into the kitchen to recreate traditional textures and flavors without honey, coconut palm sugar, dates, or another unrefined sugar.
Let’s talk about the tart. The texture is smooth and fudgy. It melts in your mouth. Combined with the crunch of the pecans and the flakiness of the crust, I find it to be darn close to perfect.
The sweetness level is just right. There isn’t any stevia aftertaste in this tart. The trick to that is twofold – use just enough stevia to achieve the sweetness level you want and add some other ingredients to amp up the flavor. I used extra vanilla extract, espresso powder, and mesquite flour to add depth to the tart’s flavor and mask any lingering notes of stevia.
You should also note that when baking exclusively with stevia, you will have a more dense product because you can’t add air by creaming the fat and sugar. And, you need to use something to replace the body and moisture that sugar would provide. In this case, I found that unsweetened applesauce works perfectly.
Many of you will probably wonder if you really need to use two different Sweet Drops liquid stevia flavors. You could make this tart with just Chocolate or Vanilla Sweet Drops, but I found that the combination of the two produced the best flavor.
So, off to your kitchen and get started on this tart! It’s just in time to make an appearance on your Thanksgiving table.
Do you have a favorite recipe that you’d like to see remade using just stevia? Let me know in the comments!
Serves: 1 (9-inch) tart; serves 8 - 12
- 1 cup black beans, drained and rinsed
- 1 cup unsweetened applesauce, preferably organic
- 3 large eggs, preferably organic
- ½ cup melted coconut oil
- 3 ounces unsweetened chocolate, melted
- 2 tablespoons mesquite flour
- 2 tablespoons vanilla extract (I used my homemade vanilla extract.)
- 2 teaspoons espresso powder
- ½ teaspoon sea or kosher salt
- ½ teaspoon Chocolate Sweet Drops liquid stevia
- ¼ teaspoon Vanilla Creme Sweet Drops liquid stevia
- 1 (9-inch) pre-baked tart crust (I used my favorite gluten-free pie crust recipe.)
- ¾ cup pecan halves, or more
- Preheat the oven to 350 degrees F.
- Put the black beans, applesauce, eggs, coconut oil, melted chocolate, mesquite flour, vanilla extract, espresso powder, salt, Chocolate SweetDrops, and Vanilla Creme SweetDrops in the bowl of a food processor fitted with a steel blade. Pulse several times to combine then whirl until completely smooth, about one minute.
- Pour the chocolate filling into the pre-baked tart crust. Top the filling with the pecan halves in a concentric circular pattern, starting at the edge and working your way to the center.
- Place the tart on a baking sheet and bake for 22 - 27 minutes, until the tart filling puffs slightly and the center is set. Let cool completely, then wrap and refrigerate overnight before serving. Serve chilled or at room temperature.