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…
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.
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.
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
- Almond Crust
- 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. 🙂
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 best best ganache.)
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.
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; where gluten simply isn’t necessary. 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!
SHOP THE RECIPE
Here are some items I used to make today’s recipe.
Chocolate Coconut Almond Tart (GF)
- 1 cup (140g) unsalted whole almonds
- 1 cup (90g) almond flour
- 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
- Preheat the oven to 300°F (149°C).
- For the crust: Using a food processor, almonds and almond flour together until almonds are coarsely chopped. And the maple syrup and melted coconut oil. Pulse until the mixture is combined and crumbly. See photo above.
- 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!)
- Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.
- 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.
- Pour filling into crust. Top with shredded coconut, sliced almonds, and sea salt.
- Cover loosely and refrigerate for 3-4 hours or overnight and up to 2-3 days.
- Once completely set, slice and serve. Cover and store leftover tart in the refrigerator for up to 5 days.
Make ahead tip: 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.
- 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.
- Make sure you use a can of full-fat coconut milk, not the refrigerated coconut milk that is meant for drinking.
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