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Home By Dessert Type

Gluten Free Chocolate Tart

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

  1. Mary says

    Posted on 12/26 at 1:45 am

    This pie was very easy! We accidentally forgot it when we were supposed to bring it to an event but since it was so easy we decided to just make another one. I definitely recommend having it with raspberries!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/27 at 4:10 pm

      Hi Mary, so happy you loved it!

      Reply
  2. Michelle says

    Posted on 12/4 at 3:22 pm

    We made this for our Christmas Day dessert last year and it was a huge hit! Super easy and suitable for all dietary restrictions. It’s so rich but also doesn’t leave you feeling yucky even after eating a big slice.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 1:07 pm

      Hi Michelle, so glad you loved it!

      Reply
  3. Allison says

    Posted on 3/21 at 6:30 pm

    Holy smokes…..this dessert is amazing! I’ve made it now three times and each time, it does not disappoint.

    ★★★★★

    Reply
    • Erin says

      Posted on 3/22 at 5:33 pm

      Hi Allison, so happy you loved it so much!

      Reply
  4. Hannah says

    Posted on 2/15 at 8:12 pm

    Delicious! Omg the filling is basically a ganache/truffle – so rich and creamy. Had a little extra filling and put in a separate dish by itself to eat with a spoon later – could totally forgo the crust and just do this! Crust definitely helped cut the sweetness a little bit. I did half almond flour / half regular AP flour…not sure if that’s what caused an issue, but I found the crust to be a little too “crumbly”. Added some extra maple syrup when mixing it up because it wasn’t coming together totally, but the mix of flours could’ve been the problem. Still amazing either way – topped with sea salt, raspberries, and whipped cream!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/16 at 3:29 pm

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

      Reply
  5. Danielle says

    Posted on 12/28 at 10:54 am

    Really easy to make, delicious, and looks impressive!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/28 at 5:47 pm

      Hi Danielle, so happy you loved it!! 🙂

      Reply
  6. Diana b says

    Posted on 11/15 at 8:49 pm

    Amazing flavor and texture! No one knew it was gluten free and everyone loved it!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/16 at 8:53 am

      Hi Diana, I am so glad you liked it!!

      Reply
  7. Regina says

    Posted on 6/21 at 5:26 pm

    Wow so good!! Made this for Father’s Day and it was a real hit! So simple to make too!

    Reply
    • Erin says

      Posted on 6/22 at 2:11 pm

      Hi Regina, so happy you loved it!

      Reply
  8. Lindsey B says

    Posted on 4/14 at 12:38 pm

    There is no chance anyone would be able to tell this recipe has been “altered” in any way. It is THAT GOOD! My husband woofed it down and he doesn’t even like dessert. I used strawberries because it’s what I had on hand and it was amazing

    ★★★★★

    Reply
    • Erin says

      Posted on 4/15 at 9:13 am

      Hi Lindsey, so glad you both loved it so much and great choice with strawberries!

      Reply
  9. Jen says

    Posted on 4/11 at 6:41 pm

    Made this as an Easter dessert and it was a huge hit with my family! It’s hard to find delicious and easy vegan recipes, but this was both! I plan to make it again!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/12 at 7:59 pm

      Hi Jen, so glad everyone loved it!!

      Reply
  10. Ashley M. says

    Posted on 3/7 at 6:56 pm

    Wow! Just made this for a family member’s birthday and it did not disappoint. Sooo rich and decadent. Felt like we were eating a fancy restaurant dessert but instead it was homemade and could not have been simpler to make!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/7 at 10:41 pm

      Hi Ashley, so happy everyone enjoyed it so much!

      Reply
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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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