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Home By Dessert Type

Gluten Free Chocolate Tart

★★★★★ 24 Reviews Recipe Print
gf df nf v
By: Erin1/22/21

This post may contain affiliate links. Please read my disclosure policy.

Vegan Chocolate Tart
Vegan Chocolate Tart

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!

vegan chocolate tart

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?

vegan chocolate tart slice on plate

Ingredients in this chocolate tart recipe

Chocolate tarts are made in two parts. We start with the crust layer which is made of almond flour, coconut oil, and more, and then we move into the coconut milk and chocolate filling.

Crust

  • 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!

Filling

  • 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!
vegan chocolate tart in dish

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
  • Spatula
  • 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.

Then, stir in the melted coconut oil, maple syrup, vanilla, and salt.

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!

vegan chocolate tart slice

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

vegan chocolate tart in dish
★★★★★ 5 from 24 reviews

Gluten Free Chocolate Tart

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!

Prep: 20Cook: 60Total: 1 hour 20 minutes
Yield 12 slices 1x
Print Pin it Rate

Ingredients

Crust

  • 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

Filling

  • 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

Instructions

  1. Preheat oven to 350F and grease a 9.5 inch pie dish with non-stick spray.
  2. Add almond flour and cocoa powder to a bowl and mix.
  3. Stir in melted coconut oil, maple syrup, vanilla, and salt.
  4. Press into the bottom of pie dish and up the sides. Bake for 20 minutes.
  5. Let pie dish cool while preparing the filling.
  6. 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.
  7. Once melted, turn off heat and add salt and vanilla.
  8. Pour melted chocolate filling into pie crust and top with raspberries if desired.
  9. Refrigerate at least 4 hours before serving.
  10. Top with powdered sugar before serving.
Author: Erin MorrisseyCategory: dessert, vegan, gluten-free, dairy-freeMethod: stovetopCuisine: AmericanDiet: Gluten Free
vegan chocolate tart in dish

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

You May Also Like...

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    Vegan Mint Chocolate Tart Recipe
  • Chocolate Almond Butter Shortbread Bars (Gluten Free, Vegan)
  • Paleo Chocolate Cupcakes (gluten free)
chocolate chip cookies
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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Katie says

    Posted on 2/24 at 1:28 pm

    This was so easy to make and was delicious! I added a layer of raspberry jam beneath the chocolate for a little extra flavor too!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/26 at 1:05 am

      Hi Katie, so glad you liked it and great idea!!

      Reply
  2. Vicki says

    Posted on 2/17 at 7:49 pm

    My husband made this for me for Valentine’s Day and as we were finishing our slices he said proudly “this is the best dessert I’ve ever made!”
    We also shared with our neighbors who asked for the recipe card immediately!
    Huge hit in our home!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/18 at 12:13 am

      Hi Vicki, I am so happy you enjoyed the tart so much! Thanks for sharing! 🙂

      Reply
  3. Abby says

    Posted on 2/16 at 2:08 pm

    My boyfriend and I love this tart! We made it for Valentine’s Day and it’s such a special treat that’s chocolately and creamy. We’re feeling fancy eating slices after dinner! It’s so good with lots of whipped cream and sliced strawberries – the perfect combo. I could see this being a great dessert for entertaining that you can’t tell is GF and DF.

    ★★★★★

    Reply
    • Erin says

      Posted on 2/16 at 8:40 pm

      Hi Abby, so happy you both loved it so much!! 🙂

      Reply
  4. Tara says

    Posted on 2/15 at 8:48 pm

    Absolutely LOVING this rich dark chocolate dessert. We have been topping it with coconut whipped cream and raspberries but also tried with peanut butter drizzle and flaky sea salt. Delicious!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/16 at 8:38 pm

      Hi Tara, thrilled you enjoyed it so much!!

      Reply
  5. Jessie says

    Posted on 2/15 at 7:54 pm

    This tart is FABULOUS! The filling is cold and smooth and the pie has a dark chocolate flavor, which I love. The crust itself is pretty bitter, but put with the sweeter, rich filling and tart raspberries, it’s perfect. If someone made this for me I’d fall in love!

    Reply
    • Jessie says

      Posted on 2/15 at 7:55 pm

      Was raving and forgot to give 5 stars

      ★★★★★

      Reply
      • Erin says

        Posted on 2/15 at 8:12 pm

        Thank you!!

    • Erin says

      Posted on 2/15 at 8:12 pm

      Hi Jessie, I am so happy you enjoyed it so much! Thank you for sharing! 🙂

      Reply
  6. Alaina says

    Posted on 2/15 at 3:08 pm

    Easy and delicious recipe for Valentine’s Day! The chocolate is so rich and topping with raspberries made for a great combo. A keeper!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/15 at 8:11 pm

      Hi Alaina, so glad you liked it! 🙂

      Reply
  7. Jennifer M says

    Posted on 2/15 at 11:07 am

    Wow, this was SO easy and SO good. We made it for Valentines and it felt so indulgent and decadent for this holiday. Absolutely perfect. Plus it didn’t take a ton of time or effort which was also nice. So smooth and creamy and very rich. We did raspberries and whipped cream on top but just saw a comment saying someone tried flakey sea salt and I’m definitely going to try that on the leftovers. 🤤 Also the crust was really a perfect pair for the filling. Another knockout recipe, thanks Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/15 at 8:09 pm

      Hi Jennifer, thank you so much for your kind words! I am thrilled you loved it!

      Reply
  8. Stephanie says

    Posted on 2/13 at 2:43 pm

    Made this for my Fiancé and I for Valentine’s Day and half of it is already gone!! No shame because it is THAT delicious!!! So decadent and rich!! I did flaky sea salt on top and it was just UGH. Highly recommend!!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/14 at 9:55 am

      Hi Stephanie, so happy you both loved it so much! 🙂

      Reply
  9. Casey Colodny says

    Posted on 2/12 at 6:40 pm

    This chocolate tart has the best melt-in-your-mouth texture! I like it for a little decadent dessert at the end of the day, so dang good!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/12 at 10:17 pm

      Hi Casey, I am so happy you loved it!!

      Reply
  10. Cristy says

    Posted on 2/12 at 4:05 pm

    Do you think this would freeze well? I need to make it ahead of time for travel and thought about making individual sizes and freezing them.

    Reply
    • Erin says

      Posted on 2/12 at 10:16 pm

      Hi Cristy, yes it should be perfect in the freezer! Let me know how it comes out!

      Reply
  11. Eden says

    Posted on 2/12 at 10:07 am

    If I make this with all purpose flour, would I use the same amount? Thanks!

    Reply
    • Erin says

      Posted on 2/12 at 12:27 pm

      Hi Eden, yes, it should be a 1:1 ratio. Let me know how it comes out!

      Reply
  12. Molly says

    Posted on 2/11 at 4:16 pm

    This was sooooo good. I can’t say enough good things about it! Rich and chocolately and delicious. I swapped honey out for maple syrup and it worked perfectly. Another great ELW recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/12 at 12:18 pm

      Hi Molly, so glad you liked it and made it your own!!

      Reply
  13. Kate says

    Posted on 2/7 at 1:47 am

    Just wondering how many days it will last in the fridge? It was so easy to make. I used half dark chocolate chips and half semi sweet chocolate chips. I used frozen pie shell instead because I was in a rush. The tart tastes amazing. It’s rich and smooth. Love it! Definitely will make it again.

    ★★★★★

    Reply
    • Erin says

      Posted on 2/8 at 9:56 pm

      Hi Kate, so happy you enjoyed it so much! It will last at least a week unless you eat it faster than that!

      Reply
  14. Kristen says

    Posted on 2/1 at 6:39 pm

    Wow! This was so easy to make and tastes incredible. Made it on my lunch break today so we could have it for desert. This is definitely a keeper, thank you!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/2 at 3:28 pm

      Hi Kristen, so happy you loved it!

      Reply
  15. Lindsey says

    Posted on 2/1 at 8:42 am

    I did not have a tempered glass bowl so I had to slowly melt my chocolate and coconut milk in the microwave but it still turned out amazing!! Even my husband, who does not like desserts, devoured it.

    ★★★★★

    Reply
    • Erin says

      Posted on 2/1 at 1:45 pm

      Hi Lindsey, I am so glad you both enjoyed it!!

      Reply
  16. Olivia says

    Posted on 1/30 at 6:07 pm

    So easy and SO good!

    Reply
    • Erin says

      Posted on 1/31 at 8:45 pm

      Hi Olivia, so glad you liked it!

      Reply
  17. Serena says

    Posted on 1/28 at 1:25 pm

    Hi Erin!
    I’m wondering: can I put the whole coconut milk can (both the liquid and the solid part) or should I use only the solid part?
    Thank you!
    I’m gonna try and make it soon!

    Reply
    • Erin says

      Posted on 1/29 at 2:43 pm

      Hi Serena, you need to use whole can. Let me know how it comes out!

      Reply
  18. Valerie says

    Posted on 1/27 at 5:50 pm

    Can I substitute the almond flour? I am allergic to tree nuts.

    Reply
    • Erin says

      Posted on 1/27 at 6:05 pm

      Hi Valerie, yes feel free to use another flour and just check the ratio. Let me know how it comes out for you!

      Reply
    • Lori says

      Posted on 4/17 at 12:05 pm

      did you try this with another GF flour and if so, what was the ratio? I would prefer regular GF flour (Cup for Cup is my fav) over almond flour but have no idea how to figure out the ratio.

      Reply
    • Becky Bender says

      Posted on 2/14 at 9:27 pm

      I justade this for myself and my boyfriend for Valentines Day. I substituted the maple syrup for honey. It was so rich and yummy. He said I knocked it out of the park!! Thank you so much!

      ★★★★★

      Reply
      • Erin says

        Posted on 2/15 at 12:17 pm

        Hi Becky, so happy you both loved it and made it your own!

  19. Jill says

    Posted on 1/27 at 5:02 pm

    Can’t wait to make this!! Do you have any other g-free flour subs for almond flour in this?

    Reply
    • Erin says

      Posted on 1/27 at 6:03 pm

      Hi Jill, I haven’t tried any other flours but feel free to use another gluten-free flour like oat or one you prefer. Just check the ratio beforehand. Let me know how your tart comes out!!

      Reply
  20. Alexis says

    Posted on 1/27 at 1:54 pm

    This looks delicious! Does it need to be stored in the refrigerator?

    Can’t wait to try!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/28 at 9:57 pm

      Hi Alexis, yes, store it in fridge. Let me know how it comes out!

      Reply
      • Selly says

        Posted on 12/24 at 12:06 pm

        Hi Erin,
        I just made this to take to for Christmas dinner tonight and was wondering if it needs to stay refrigerated until being served or do you keep it out to warm it up before serving?

      • Erin says

        Posted on 12/27 at 4:01 pm

        Hi Selly, I usually serve it from the refrigerator. You shouldn’t warm it. How did it come out?

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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