Chocolate Coconut Almond Tart (GF)

7 ingredient gluten free and vegan creamy chocolate coconut tart! So easy! Recipe on

Tell me about your weekend! I had some fun plans with friends on the sched, but have been feeling incredibly uncomfortable lately– with a very attractive penguin waddle going on– so I skipped it and opted for an early bedtime instead. The weekend wasn’t totally wasted, though! I accomplished some more baby gear organization, we installed the carseat, and assembled the bassinet and stroller. For such a teeny little thing, newborns require a truckload!

Haven’t packed the hospital bag yet… truthfully, what do we need? Be honest!

But moving right along into CHOCOLATE…

7 ingredient gluten free and vegan creamy chocolate coconut tart! So easy! Recipe on

I’ve been meaning to share this chocolate coconut almond tart recipe since the beginning of June. Our friends made it for us when we were working in Phoenix earlier this summer. I didn’t know the chocolate tart was gluten free or vegan; I happily gobbled down my slice immersed in conversation. Before I knew it, my plate was clean and I was eyeing serving #2. You know I always choose a fruity dessert over chocolate, so I surprised myself how (embarrassingly) quickly I scarfed down this chocolate beauty. But here’s the kicker! This chocolate tart is naturally gluten free and vegan… and only made with 7 simple ingredients.

Wait, what?

Surely a dessert this good can’t be missing refined sugar, flour, and butter… can it? Seriously, NO BUTTER?! Isn’t that, like, a dessert sin or something? What are these 7 mystery ingredients?! So many questions. My mind was on overdrive.

When I learned how this ridiculously rich tasting tart was made, I was inspired to try it myself.

7 ingredient gluten free and vegan creamy chocolate coconut tart! So easy! Recipe on

With so little ingredients, it’s imperative to stick to the recipe. A few substitutions could work, but I suggest following the recipe for deeeee-licious success.

2 Part Recipe

  1. Almond Crust
  2. Chocolate Coconut Filling

Let’s begin with the crust. A measly 4 ingredient “recipe” including almond flour, almonds, coconut oil, and maple syrup. Each ingredient serves a very important role:

  • Almond flour takes place of actual flour
  • Almonds supply a little extra texture
  • Melted coconut oil binds it all together
  • Maple syrup is used for more binding and a little flavor

You can purchase almond flour in any major grocery store. I usually find it in the baking aisle or natural food/GF section. Or you can make your own by pulsing blanched almonds into a flour-like and mealy consistency. You’ll need a food processor for the crust anyway, so this is an easy option!

Combine all 4 ingredient together in the food processor, press into your 9-inch tart pan, and bake for only about 10 minutes. You can use pie weights if you’d like; I don’t find them particularly necessary with this crust. This is the ONLY time you’ll use the oven in this recipe. The magic happens in the refrigerator. 🙂

How to make 7 ingredient gluten free and vegan chocolate coconut tart on

And now the 3 ingredient chocolate filling. This is where there’s very little room for substitution. You’ll need chocolate, coconut milk, and a touch of maple syrup. I prefer bittersweet chocolate. If you’re interested in keeping the recipe vegan, choose a chocolate that’s free from dairy. The coconut milk is the real game-changer here. It’s what gives the chocolate filling its creamy consistency AND ensures that things set properly.

But the recipe only works if you’re using the proper coconut milk. Don’t use the coconut milk you find in the refrigerator section next to the other dairy-free milks. You want the canned coconut milk– the variety used in cooking. Grab the full-fat option. Because while this tart is free from flour and butter, it’s most certainly NOT diet food. After testing the recipe a couple times, trust me when I say: full fat coconut milk makes all the difference. (Just like how heavy cream produces the best chocolate ganache.)

How to make 7 ingredient gluten free and vegan chocolate coconut tart on

How to make 7 ingredient gluten free and vegan chocolate coconut tart on

Once the filling is all mixed up, simply pour into the pre-baked crust and chill for at least 4 hours. Before popping into the fridge, you can top with all sorts of goodies like coconut chips, sliced almonds, sea salt, the works. A little extra texture is always welcome.

7 ingredient gluten free and vegan creamy chocolate coconut tart! So easy! Recipe on

This chocolate tart is soooooo soft and creamy!!! Like, stick to your fork creamy. Chocolate on your teeth creamy. We have the coconut milk to thank for that. The soft texture pairs wonderfully with the toasty ‘n’ crisp almond crust.

Baking with gluten free flours and such is not my specialty– we all know that. But I love crafting naturally gluten free desserts like this. (Have you tried my flourless chocolate cake recipe yet?) And, like I mention above, I had no idea this recipe was free of our sugary + buttery + white flour baking essentials. You’ll be surprised when you take that first bite!

7 ingredient gluten free and vegan creamy chocolate coconut tart! So easy! Recipe on

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Chocolate Coconut Almond Tart (GF)

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours, 25 minutes
  • Yield: serves 8-10
  • Category: Chocolate Tart
  • Method: Baking
  • Cuisine: American


This chocolate coconut almond tart is super simple, made with 7 ingredients, and is naturally gluten free and vegan. Tastes unbelievably rich and decadent!



  • 1 cup (140g) unsalted whole almonds
  • 1 cup (90g) almond flour (spoon & leveled)
  • 2 Tablespoons pure maple syrup
  • 3 Tablespoons coconut oil, melted

Filling + Topping

  • 3 four ounce bittersweet chocolate bars, coarsely chopped (12 ounces total)*
  • 1 Tablespoon pure maple syrup
  • 13.5 ounce can full-fat coconut milk (shake up the can before using)*
  • handful unsweetened coconut, almonds, pinch sea salt


  1. Preheat the oven to 300°F (149°C).
  2. For the crust: Using a food processor, almonds and almond flour together until almonds are coarsely chopped. Add the maple syrup and melted coconut oil. Pulse until the mixture is combined and crumbly. See photo above.
  3. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. Set tart pan on a baking sheet and bake for 10-12 minutes or until lightly golden brown. (Pie weights are optional for pre-baking. I don’t use them with this crust, but you absolutely can!)
  4. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.
  5. For the filling: Place chopped chocolate into a medium bowl. Add maple syrup on top. Set aside. In a small saucepan over medium heat, bring coconut milk to a boil. Once boiling, pour over chopped chocolate/maple syrup. Stir until completely combined and smooth.
  6. Pour filling into crust. Top with shredded coconut, sliced almonds, and sea salt.
  7. Cover loosely and refrigerate for 3-4 hours or overnight and up to 2-3 days.
  8. Once completely set, slice and serve. Cover and store leftover tart in the refrigerator for up to 5 days.


  1. Make Ahead Instructions: This is the perfect recipe to make ahead of time, especially when you are entertaining. You can prepare the entire dessert, cover tightly, and keep in the refrigerator for 3 days before serving.
  2. Special Tools: KitchenAid Food Processor | Glass Mixing Bowls | Pie Crust Weights | 9-inch Round Tart Pan
  3. Chocolate: I highly recommend bittersweet chocolate for this tart. You can, however, use semi-sweet for a sweeter chocolate flavor. You’ll need 3 4-ounce bars, 12 ounces total. I prefer Ghirardelli, Lindt, or Baker’s brand. All sold right next to the chocolate chips. Depending on the brand of chocolate bar you purchase, this dessert is vegan. If wanting to make vegan, check labels to ensure the chocolate has no dairy products. Otherwise, any pure bittersweet chocolate baking bar will do.
  4. Coconut Milk: Make sure you use a can of full-fat unsweetened coconut milk, not the refrigerated coconut milk that is meant for drinking. Full-fat canned coconut milk is usually unsweetened.

More naturally gluten free recipes right here:

Almond butter chocolate chip cookies

Almond butter chocolate chip cookies on

Blueberry almond power muffins

Blueberry almond power muffins on

7 ingredient gluten free and vegan creamy chocolate coconut tart! So easy! Recipe on


  1. If I don’t have a tart pan will a pie plate work? Or would something else be the next best substitute? 

    1. Sure would! The tart may be a little difficult to slice neatly in it, but it works.

  2. Anisha Mohinani says:

    Hi Sally, 
    This sounds perfect for what I need. I just want to check that Full Fat Coconut Milk is good, and I dont need coconut Cream.  We also get that here and I am not sure what to use.  Good Luck with the Baby, they truly are a blessing. 

    1. Yep, canned coconut milk. 🙂 Thank you!

  3. I’m combining this with the Mexican hot chocolate seasoning mix from this recipe and skipping the coconut pieces. It’s setting now, so we shall see how it goes! Thanks!

  4. Akriti Sharan says:

    This turned out SO well. I actually used coconut milk from an organic store and just boiled it down till it was thick. The crust is so easy and so delicious. Will definitely make this again!

  5. Wendy Campbell says:

    I have this in the oven right now. I won’t likely get a response in time but it isn’t getting to that beautiful rich golden brown in your pics. So, I am baking it longer which I don’t think will hurt it. But still, I worry 🙂 Also, what is the texture of the crust supposed to be. Crunchy or more textured but still a bit chewy?

    1. Hi Wendy! Baking until the crust is golden brown is perfectly fine. The crust in these photos is pretty brown before baking from the almond skins! So don’t let the photos fool you. The crust will taste a little chewy and textured. Not too crunchy.

  6. Quick and easy to make and awesome tasting.

  7. Rileigh Ponton says:

    HI Sally,

    I am going to make this tart for Canadian Thanksgiving this weekend. Could I use honey in the recipe instead of maple syrup?



    1. Hi Rileigh! That should be fine.

  8. Emily Prueitt says:

    Hello! Could I use the Montezuma’s 100% dark chocolate with cacao nibs as my bittersweet chocolate? Thank you!

    1. Cocao nibs are very different than regular chocolate – they are simply cacao beans that have been chopped up into edible pieces, so they would not work here to replace the bittersweet chocolate.

  9. Nikki Chirico says:

    Hi Sally!
    I’m baking a few things for a get together this weekend. My father in law has recently been told he can’t have gluten so I was going to make this. Then I heard he has an issue with nuts too. The filling is perfect. Any suggestions on how to change the crust?

    1. Could you perhaps use gluten free graham crackers to make a graham cracker crust?

  10. This tasted sooo good but the chilled consistency of the filling was a total flop when I made it. Overnight chilling on the coldest fridge setting set the top but was still liquidy inside when I cut the tart.. I did use melting chocolate discs not the bars. Could that have been the issue?

    1. Hi Ciara, Did you use the proper coconut milk? The full fat kind in a can (not the refrigerated type)? If so it could be the chocolate. Make sure you are using pure chocolate (usually in bar form).

      1. Yes I used canned premium coconut milk (for my Asian household this a cooking staple :)) so must be the chocolate. Oh well next time!

  11. Brenda Milcetic says:

    Hi Sally,
    I baked this dessert last night and it turned out awesome! I don’t even care for dark chocolate that much (prefer milk chocolate myself) but I wanted to use up what I had in the pantry so decided to make this tart. It settled within 3 hrs too! I think I will put whipped cream on it next time..yum. Your desserts always taste so darn delicious. Thank you Sally.

    God Bless,

  12. Do you melt the coconut oil then measure three Tablespoons? Or measure then melt?

    1. Measure then melt.

  13. Hi Sally,

    I don’t eat sugar… Is there something else I could use to replace maple syrup in the crust? I think I can leave out the sweetener and use 100% cacao in the filling… What do you think?

    1. Hi Amy! I’m unsure of the filling without testing it myself, but for the crust– you can leave out the maple syrup and replace with the same amount of melted coconut oil.

  14. Can this be made and frozen?

    1. I haven’t froze this tart before, but I can’t see why not. Thaw in the refrigerator before serving.

  15. Hi Sally! I’m wondering if this recipe could be doubled and made in a 9×13 inch pan? I’m always on the lookout for gluten free treats that actually taste delicious, and I know you are a trustworthy source! Thanks for all that you do! 🙂

    1. Hi JoAnna! Doubling the recipe for a 9×13 baking pan should be just fine, yes. Enjoy!

  16. Does the tart pan need to be greased?

    1. No need to grease it.

  17. Jessica Flory says:

    This was AMAZING!!!! We loved it!!

  18. Can almond meal be used in place of the almond flour ?
    Thank you

    1. Yes, almond meal should work for this recipe. Enjoy!

  19. Will this turn out okay in an 11 inch pan? Maybe just bake it less since it will be thinner? I don’t have enough ingredients to double the recipe.

    1. I fear it would be too thin without increasing the ingredients in an 11 inch pan.

  20. Hi should I use sweetened or unsweetened full fat coconut milk? Can’t wait to make!

    1. Unsweetened. Enjoy!

  21. Do the almonds for the crust need to be whole? I have slivered or sliced, but not whole.

    1. Hi Hayley! Chopped, slivered, or sliced almonds will work for the crust.

  22. Hello, what do you think about replacing almond flour for coconut flour?

  23. Nafeeza Kamal says:

    Hello Sally,
    My son loves anything chocolate and I am planning to bake this for him. Unfortunately I don’t have a food processor in my kitchen. How can I make the crust?
    Love all your recipes!
    Thank you for posting.

    1. Hilari @ Sally's Baking Addiction says:

      Hi Nafeeza, you could try using a blender for the crust ingredients! Or, you could use our graham cracker crust recipe– instead of a food processor you can crush the graham crackers with a rolling pin or something similar. If using the graham cracker crust, bake for 10 minutes at 300°F (149°C) or 7-8 minutes at 350°F (177°C). Then proceed with step #5 in this tart recipe. I hope this helps!

  24. Hi Sally!
    I never baked in my life until quarantine this spring Your website has been one of my go-to sites and so far I have loved all of the recipes I have tried, most recently Dark Chocolate Cranberry Almond Cookies, but I also loved Cookies & Cream and Maple Cookies, as well as your vanilla and chocolate cake pops. Anyway I am planning on making this gluten free recipe tomorrow for a friend but I had a question about the coconut oil… I have liquid coconut oil so no melting needed, can I use it and is it still 3 tablespoons? Thanks in advance for letting me know if it works. Stay safe!

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