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There are only 7 ingredients in this rich chocolate coconut almond tart. It’s so creamy and delicious that no one will realize it’s naturally gluten free and vegan. The coconut milk is the secret to this silky smooth chocolate dessert. You need the oven for only 10 minutes because most of the magic is done in the refrigerator.

slices of chocolate coconut almond tart

I first had this tart when I visited friends one summer. Before I knew it, my plate was clean and I was eyeing serving #2. This tart is naturally gluten-free and vegan (I had no idea)… and made with only 7 simple ingredients. Surely a dessert this good can’t be missing refined sugar, flour, and butter… can it? I had to try making it myself.

Tell Me About this Chocolate Coconut Almond Tart

  • Texture: This chocolate tart is extra soft and stick-to-your-fork-and-teeth creamy. (We have the coconut milk to thank for that.) The soft texture pairs wonderfully with the crisp and toasty almond crust.
  • Flavor: Mouth-watering nutty, chocolate taste with hints of coconut, which you can enhance by topping with coconut chips (and maybe even a sprinkle of sea salt).
  • Ease: Easy. A little chopping, pressing, and mixing – that’s it!
  • Time: Just 15 minutes to prep, 10 minutes to cook the crust, and after 4 hours in the refrigerator, a slice is yours.
slice of chocolate coconut almond tart on a silver plate with a fork

Choosing the Right Ingredients: Canned Coconut Milk and Bittersweet Chocolate

  1. Bittersweet chocolate works best. I prefer Ghirardelli, Lindt, or Baker’s brand. 
  2. If you want to keep the recipe vegan, choose a chocolate that’s free from dairy.
  3. The coconut milk is the real game-changer because it’s what gives the chocolate filling its creamy consistency. Additionally, it ensures that the filling sets properly. But the recipe only works if you’re using the right coconut milk. Don’t use the coconut milk you find in the refrigerator section next to the other dairy-free milk beverages. You want canned coconut milk – the variety used in cooking. Grab the full-fat option because it makes all the difference. (Just the way heavy cream produces the best chocolate ganache.)
  4. 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.
overhead image of chocolate coconut almond tart

Overview: How to Make Chocolate Coconut Almond Tart

With so few ingredients, it’s important to stick to the recipe. 

  1. Combine almonds, almond flour, maple syrup, and coconut oil together in the food processor.
  2. Press the mix into a 9-inch tart pan.
  3. Bake for about 10 minutes. You can use pie weights if you’d like, but I don’t find them particularly necessary with this crust.
  4. Mix the filling – chocolate, maple syrup, and coconut milk. 
  5. Pour into pre-baked crust, then add chopped almonds, sea salt, or coconut chips as desired. Chill for at least 4 hours
2 images of almonds and almond flour in a food processor and crust mixture in food processor after pulsing

pouring warm coconut milk into glass bowl of chopped chocolate
chocolate filling in a glass bowl with a wood spoon
pouring chocolate filling into crust in tart pan
slice of chocolate coconut almond tart on a silver plate with a fork

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slices of chocolate coconut almond tart

Chocolate Coconut Almond Tart (GF)

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours, 25 minutes
  • Yield: serves 810 1x
  • Category: Chocolate Tart
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Scale

Crust

  • 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

Instructions

  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.

Notes

  1. Make Ahead & Freezing 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. You can also cover and freeze the tart for up to 3 months. Thaw in the refrigerator. It will be quite firm even after thawing, so let it sit out for 30 minutes before serving.
  2. Special Tools: KitchenAid Food Processor | Glass Mixing Bowls | Pie Crust Weights | 9-inch Round Tart Pan
  3. Pie Dish: If you don’t have a tart pan, you can make this in a regular 9-inch pie dish. The slices may not be as neat so try your best to work the crust into the dish as tightly as possible.
  4. 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.
  5. 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.

Keywords: Chocolate Coconut Almond Tart

Reader Questions and Reviews

  1. I just made this tart for my father-in-law’s birthday, and everyone loved it! I realized once I got started that my tart pan is 11″ (rather than 9), so — after making another trip to the grocery store — I made a recipe and a half then just used what I needed.
    A delicious and pretty treat!

  2. With which I can replace the pure maple syrup? I’m from Argentina and the pure maple syrup is not consecrated here

  3. I made this for a party last night and everyone LOVED it!! My vegan friend especially. I only ran in to one issue-baking the crust. For my oven I guess that 12 minutes at 300F just isn’t enough. I ended up turning the heat up to 375 and obsessively checking on the crust to make sure it didn’t burn.

    The warmth and nuttiness of the almond crust went extremely well with the chocolate! This recipe is a keeper.

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

  5. 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!

  6. 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.

  7. 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).

  8. 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,
    Brenda

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

  10. 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!

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

  12. 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.

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

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

  15. 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.
    Nafeeza

    1. 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!

      1. Sally I don’t have a food processor either. I do have a mini version. One that I use to turn my freeze dried berries into dust but I know that will not be big enough. I also happen to have a nutribullet which does have a bigger cup to mix, grind things in. Do you think that will work? I just bought 3 different sizes of tart pans yesterday. With all the baking I’ve done making a real tart has been on my wishlist. Crossing fingers I can because I’ve done the Graham cracker crust far too many times now, lol. Hope to hear from you soon. Thanks…

      2. Hi Tammie, you can certainly try using your Nutribullet in place of the food processor. It may take a bit longer to finely grind, but let us know how it works for you. Hope you enjoy the tart!

  16. 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!

    1. Hi Farial, I recommend coconut oil since it’s solid at room temperature. (Ideal for this crust.) If you don’t have coconut oil, butter would be the best replacement.

  17. This looks amazing and tastes great. Just like an almond joy . Tips on getting it out of the pan? It doesn’t want to budge !

    1. Hi Jill! Make sure it’s completely chilled and try loosening it with a knife. Hope you loved it!

  18. I’m wanting to make this totally sugar free for a friend. Do you think it would work to use unsweetened chocolate and then up the maple syrup a bit? Or is that gonna mess up the texture?

    1. Hi Melissa! It may not set up as nicely with added maple syrup, but let us know if you give it a try!

  19. LOVING this recipe, Sally! The unique almond crust pairs incredibly with the rich chocolate. It tastes like the most decadent indulgence with very minimal guilt! This will be a new family favorite, as a healthier option that surely does not compromise on taste. I found chocolate-covered coconut almonds to top this with and it just looked absolutely divine, as good as it tastes. Thanks for another winner!

  20. Am I the only one who found this quite bitter? Even my son who loves dark chocolate didn’t care for it. I was testing it for a wedding coming right up. (For a vegan dessert) I’ll definitely be using a sweeter chocolate, and adding a dash of salt to the crust. The consistency was great and it was easy to make. So still 5 stars as it was a personal preference issue, not the recipe.

    1. Hi Raneem, it’s best to stick with full fat canned coconut milk for the best taste and texture. We’re unsure how the pie would set up with other substitutes.

    1. Hi Jessi! It wouldn’t be a 1:1 swap. Check out the section titled “Other Crust Options” in this Pumpkin Tart recipe for other tart crust options. Enjoy!

  21. Hi, my tart pan is 10 1/4, can I use this for this recipe?
    Thanks – Jean

    1. Hi Jean, We haven’t tested this in a 10 inch pan. The tart will be thinner but it should still work. Let us know if you give it a try!

  22. I made this for pi(e) day for a mixed GF/non-GF group. It came out delicious and so rich! I wanted to note that in step 3 you say to press the dough into the pan using floured fingers or a floured measuring cup– I found myself reaching for my AP flour canister without thinking, then remembered I was making a GF recipe! I’m sure this is obvious to most people but if you’re baking for someone gluten-intolerant you won’t want to use actual flour in this step.

  23. This was our Easter dessert. Rich, creamy, and perfect for any dark chocolate lover.

  24. This tart was so delicious. I used a 9in spring form pan. Worked like a charm. Turned out beautifully.

  25. Absolutely delicious! It is so nice to find a yummy GF and Vegan dessert when hosting as so many people have dietary restrictions. Especially convenient that it can be made in advance! Next time I would lightly toast the almonds before topping. This recipe is definitely going into my repertoire!!

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