Wow your tastebuds and impress your friends and family with the ultimate treat: Gluten Free Chocolate Tart. This recipe takes everything you love about dessert and transforms it into a fancy pie-style indulgence!
The ultimate dessert option
There are cakes, and then there are pies. There are cookies, brownies, and muffins, and then there are ice creams and cobblers and truffles. But what truly lies at the top center of the dessert pyramid is none other than a decadent chocolate tart.
So, why not make one?
Today we’re whipping together a rich and creamy gluten free chocolate tart for a recipe that everyone will rave about. Made with almond flour, maple syrup, coconut oil, and cocoa powder, it’s a healthier dessert that can easily be made vegan if desired.
Between the crumbly crust and the soft, sweet filling (we’re looking at you, coconut milk and chocolate chips!), what’s not to love?
Ingredients in this chocolate tart recipe
- Almond flour: The crust begins with an almond flour base in the amount of 2 1/4 cups.
- Cocoa powder: Then, we’ll add a chocolate flavor by including 1/3 cup of cocoa powder.
- Coconut oil: To help bind the ingredients together, include 1/4 cup of melted coconut oil.
- Maple syrup: Next, we will use 1/4 cup of maple syrup to add an all-natural sweetness.
- Vanilla: Include 1 tsp of vanilla for additional flavor.
- Salt: Finally, include a pinch of salt for that perfect salty x sweet combo!
- Coconut milk: For the filling, begin with a 13.5 oz can of coconut milk. Thai Kitchen brand is best for this.
- Chocolate chips: We will mix 3 cups of chocolate chips with the coconut milk to get a smooth consistency perfect for the tart filling. They’ll be melted together in a double boiler.
- Salt: Add 1/4 tsp of salt.
- Vanilla: And finally, throw in 1/2 tsp of vanilla.
- Optional: If you’d like, you can top your tart with fresh raspberries!
Everything you’ll need to create this dessert
For this dessert you’ll need only 6-7 different kitchen items, along with your measuring cups.
- 9.5 inch pie dish
- Nonstick spray
- Mixing bowl
- Stirring utensil
- Double boiler (sauce pot & glass bowl)
For measuring ingredients, you will need the following increments: 1/4 tsp, 1/2 tsp, 1 tsp, 1/4 cup, 1/3 cup, and 1 cup.
How to make a gluten free chocolate tart
Tarts have a reputation for being intimidating to make, but honestly they’re pretty simple! We will start by making the crust, and after baking it will fill it with the creamy chocolate center. It’s no different than making brownies or cookies, there’s just a crust involved!
To begin, preheat the oven to 350F and grease a 9.5 inch pie dish with nonstick spray.
Add the almond flour and cocoa powder to a bowl and mix.
Press this mixture into the bottom of the pie dish and up the sides, and bake for 20 minutes.
Let the pie dish cool while preparing the filling.
In a double boiler (a sauce pot filled with water with a glass bowl on top), melt the chocolate chips and coconut milk. This will take about 10 minutes to completely melt. Be sure to stir often.
Once melted, turn off the heat and add the salt and vanilla.
Next, pour the melted chocolate filling into the pie crust and top with raspberries if desired.
Refrigerate for at least 4 hours before serving.
Top with powdered sugar, and enjoy!
A healthier tart option
The great thing about this dessert is that while it is a delicious, decadent treat, it’s also a healthier option! To achieve this, I swapped three main ingredients (flour, vegetable/canola oil, and sugar) with their healthier counterparts.
- Almond flour: Rather than using regular all-purpose flour, I went with almond flour. This swap provides extra nutrients but also makes a great tasting tart crust!
- Coconut oil: For the oil, I left out regular vegetable oil and used coconut oil instead. This is a swap I always make!
- Maple syrup: Finally, I skipped the sugar in favor of my go-to all-natural sweetener: maple syrup. This is my most common swap because it’s lower glycemic and more natural. Plus, it tastes great!
How to make a vegan chocolate tart
Looking for a vegan, dairy free chocolate tart option? Perfect! This recipe is already practically vegan/dairy free, with the determining factor lying in the type of chocolate chips used.
If you want to be sure this recipe is free of all things dairy, simply use your favorite dairy-free chocolate chips!
If you liked this recipe, you’ll want to try these!
In the mood for some other chocolate dessert options? Here are some of my favorites that will satisfy your sweet tooth at the first bite!
- Healthy Chocolate Crinkle Cookies
- No-Bake Chocolate Peanut Butter Bars
- Healthy Chocolate Chip Cookie Skillet
- Chocolate Almond Butter Shortbread Bars
- Paleo Chocolate Cupcakes (Gluten-Free)
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 2 1/4 cup almond flour
- 1/3 cup cocoa powder
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla
- pinch of salt
- 13.5 oz can coconut milk (Thai Kitchen brand is best)
- 3 cups chocolate chips
- 1/4 tsp salt
- 1/2 tsp vanilla
- optional: raspberries for topping
- Preheat oven to 350F and grease a 9.5 inch pie dish with non-stick spray.
- Add almond flour and cocoa powder to a bowl and mix.
- Stir in melted coconut oil, maple syrup, vanilla, and salt.
- Press into the bottom of pie dish and up the sides. Bake for 20 minutes.
- Let pie dish cool while preparing the filling.
- In a double boiler (a saucepan with water and a glass bowl on top), melt together the chocolate chips and coconut milk. This will take about 10 minutes to get completely melted. Stir often.
- Once melted, turn off heat and add salt and vanilla.
- Pour melted chocolate filling into pie crust and top with raspberries if desired.
- Refrigerate at least 4 hours before serving.
- Top with powdered sugar before serving.
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