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


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
  • 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. Hi Sally,
    It’s so exciting that Baby is around the corner! Even though my boys are all teenagers, I remember packing my bags like it was yesterday and the only tips I can offer that I don’t think I saw listed are socks for L&D, and def something to tie your hair back! I had (and have) long hair and you definitely want that out of the way! The tart looks scrumptious, as I adore coconut! I want to make this asap!

  2. Hey Sally, thanks for this. I’m on a ketogenic lifestyle. The ingredients looks great except the maple syrup. What can I substitute it with? Need something that’s zero/low carb. Sweetened egg white?

    1. I wish I could help, but I know very little about zero/low carb sweeteners. Sorry! Feel free to test things out based on what you like!

    2. Hi Sumeet – I did keto last summer (I need to get back to it). A couple of suggestions – Walden Farms makes a no sugar/carb “pancake syrup” that is actually really good. Just put it in the refrigerator before using so it thickens up a bit.

      Also, if you Google homemade keto maple syrup, there are several pretty simple recipes out there.

      Looking at the recipe, I think I would be tempted to omit the maple syrup, perhaps increase the coconut oil a bit and add in a little stevia or erythritol for sweet. I might add a smidge of maple extract if I thought it needed something extra. You would just need to kind of eyeball it and taste as you go but I bet this would work.

      Finally, you can also Google keto tart crusts and come up with many alternatives. They are not exactly the same as Sally’s but I would think once you get that yummy chocolate in the center, you will be in a happy place. 🙂

      Hope this helps!

  3. I will start off by announcing I have ZERO hospital advice as I don’t have kids. If you ever need to take in a cat, I’m your lady! lol!

    Love this tart – going home to see my mom next week so maybe this can happen (along with your ice cream sandwiches for my nephew). I love these vegan/vegetarian crusts…I make one with dates, pecans and coconut oil…really good pressed into a dish and topped with yogurt and fruit.

    Good luck with this last month of pregnancy – very excited for you!

    1. Crusts like this are SO yummy. In fact, I think I prefer them over the flour/buttery versions! These have so much more flavor and texture, you know?

  4. Thanks for the gluten free recipe, please do more!!! I’m new to this gluten free thing and could  use all the help I can get.   Good luck  

    1. Hi Angie, GF is definitely not my speciality but there is a section on the blog under the category “special diet” that is all gluten free recipes. Hope you find it useful!

  5. OMG that chocolate cream photo… this whole recipe looks divine! Looking forward to trying it with gluten-free crust. Thank you Sally! 🙂

  6. The tart looks delicious! Love finding a good chocolate filling that’s dairy free.

    It all starts to get real when you assemble the baby gear, eh?
    Hospital bag advice: (can’t believe that was almost 6 months ago for me) bathrobe, slippers (old or cheap ones that you can throw out after because hospital floors=ick), phone chargers/extension cord, lip balm, lots of snacks. I’d give yourself some options as far as clothes, you may want to stay in a gown for a bit (especially if you end up with a C-section), or you may feel like putting on PJs or yoga pants. My best clothing suggestion is a big cozy cardigan sweater. Hospitals can be chilly, especially in the middle of the night. I had a hoodie but didn’t think about the zipper hitting tender baby (and mama) skin and made my husband get a sweater when he went home! He also left a sweater he’d worn to cuddle the baby by the cat’s bed for her to get used to the smell.

    1. All of this is SO helpful, Laura– THANK YOU. I would’ve forgotten a sweater I’m sure. And we’re already planning to bring an extra blankie to the hospital so that someone can bring it back to the dogs to begin sniffing and get used to baby’s scent! That’s such a brilliant idea.

  7. OMG, this recipe looks SOOOOO good!

    So, having had 5 babies, here’s my suggestions:
    modest pajamas, nursing tops and bras, regular toiletries, socks, slippers, sweater, baby clothes and preferred diapers, baby hats, blankies and simple hair things (like ponytails and braids). Lots of good water, coconut water, sports drinks/electrolyte drink & snacks for labor, broth, and your own food. Sally, you’ll know better than some, what good food is, and it’s not MSG laden hospital food!! Oh yeah, you’ll want some Arnica oil for your bottom swelling, Calendula tincture oil for healing any tears (or you can just get this stuff which is amazing and has both and Arnica montana 30C (a homeopathic remedy) for when you feel beaten up and torn in 2 after birth. I wish your growing family all the best, Christina

  8. Highly recommend taking your own pillow and your brand new boppy, assuming you have one, to the hospital. The pillow sounds silly but is such a comfort and the boppy really helped me feel comfortable while I tried to figure out nursing. There is a large gap between the bed and the rails and it made me so nervous. The boppy was such a relief the second time around. It’s bulky to lug in, but so worth it. You’ll do great and you’ll be pleasantly surprised how your instincts kick in. Best wishes and thank you for your wonderful recipes! Your cherry almond coffee cake is a favorite of my 7 and 4 year olds (and mine too!). 

    1. Thank you for such a kind comment 🙂
      I do have a boppy, but never thought to bring it along to the hospital. What a great suggestion. Thanks Karla!

  9. Ahhh the hospital bag! Okay so my first baby, I read every list I could find online over and over and I ended up way, way, wayyyyyyy overpacking. Like, it was ridiculous. The second time I cut it way down and I still didn’t use everything, but I would say… a comfy pj set or favorite lounge pants/tanks and hoodie (things with easy access if you’ll be breastfeeding)… simple toiletry set with toothbrush/paste, face wash, body wash, and dry shampoo… I brought the bare basics of makeup the second time and it was definitely nice to feel freshened up – I just brought tinted moisturizer, eye concealer, cheek tint and mascara… chargers for your phone/iPad… pillow from home (seriously the hospital ones are awful!)… we also packed snacks – my husband enjoyed having them while I was in labor, and I appreciated them during my stay (favorite fruit snacks, chocolate chip cookies, pretzels, mints/gum, etc.). That’s all I can remember, I hope that helps!

    1. THANK YOU for all the recommendations from a pro mama!! 🙂 Snacks are at the top of the list. And a pillow, I can’t forget that you’re right. xoxo

      1. Also! A going home outfit for baby 🙂 And a tip – our first we had in a sleeper outfit with a zipper. Well, at the hospital we were at, they don’t cut the bracelet off the baby’s ankle (the one with the sensor that will go off if they’re removed from the unit) until you check out at the nurse’s desk literally right before you walk out the door to get on the elevator. So we had to undress him (he was already in the carseat), he started crying, it was a mess! The next time we remembered to put the baby in something that snapped that whole way down for easy feet access 😉 Totally random, but it was such an ordeal the first time!

  10. Wow Sally! This is just perfect timing! I’ve just started on a Low FODMAP diet, due to my irritable gut. I totally freaked out as I wasn’t sure what yummy desserts I could eat…then this beauty popped up! Yaaay! Sally, you have no idea how excited and relaxed I am now that I found this yummy tart! It’s pretty much perfect for Low FODMAP! I’m going to check out your GF Section now! Thanks Sally! PS: Not long now! 😉

    1. I’m so glad you found a dessert that works for you 🙂 I am still shocked by this recipe– it is SO creamy. Delicious!
      And I can’t believe the baby will be here in a month!!!!! CRAZY

  11. This looks so good. Not typically a coconut person, but with chocolate Oh My God. Reminds me of an Almond Joy Bar! Drooling….

  12. Scrummy!! I love the simplicity of this seriously decadent looking tart. 

    My most used item in my hospital bag was Lanolin – nipple cream. You’re gonna need it! 🙂 

  13. I have zero hospital advice because I have only furry children right now! I’m all about this tart though! I love making almond flour crusts for everything to balance out all the sugar and CARBS ha ha Love this tart!

  14. I definitely overpacked for my first baby, and for my second (4 mo old now) I just made sure to have my phone charger, chapstick, a hair tie, and snacks (for my husband! Lol) – the things I would need RIGHT NOW. Everything else was either provided by the hospital or easily accessible to visiting family. My best advice would be to stay calm and at peace as much as you are able. Trust your body and trust the doctors. Don’t be too set on a birth plan; unexpected things will happen and it’s easier on your body and makes a better experience if you go with the flow. And do what’s best for you, don’t let mom judgement get you down! (It’s a real thing ) I admire my mom for her 6 c- sections, I admire my friends for their natural births, and I had two beautiful children with epidurals. You can do it! ❤

  15. Hi Sally! Congrats on being so close to meeting your precious baby! There’s a lot of great suggestions for hospital bags! One thing I would recommend would be any over the counter meds for your hubby (tylenol, Advil, etc.) I remember a class I took that stressed this because the hospital will not be able to medicate your husband…only you!

  16. When I was dairy free, I still wanted chocolate pie for Thanksgiving and so I used coconut milk as a substitute for the milk and the heavey cream. It worked wonderfully.

  17. I cant believe you are really almost due!! it seems like yesterday that you posted your exciting news.

    Hospital stay: my doula gave me a bottle of a wonderful aromatic essential oil and recommended to rub a bit on the arms, legs etc. It had such a lovely smell and really had a calming effect!
    Also, having a cute hat for the baby (instead of the hospital one) makes for the most adorable pics!
    Are you happy with your model stroller and furniture? I researched all baby gear for the full nine months…and when it actually came the time to buy everything I was shocked how such a tiny thing could need so much stuff!!
    Good luck with everything- but im sure you’ll do great! Rooting for you here in NY!

    1. Sara, I Can’t believe it either! I have barely 1 month to go! Thank you for all the advice and suggestions, VERY much appreciated. I’m really pleased with our stroller choice. It has so many gizmos and gadgets. We got the UPPA baby. It was pricey, but from just testing it out walking around the driveway– it’s unbelievable.

      1. I ended up going with that one as well – real first-time research mamas huh 🙂 let me tell you – you will NOT be disappointed. It pays for itself time and time again, and we couldn’t be more thrilled with our choice.

  18. Sally, you out did yourself again! One of my friends is allergic to dairy, the other one is gluten-sensitive, and another one is watching his sugar levels. This recipe was a killer! The consistency and sweetness of the chocolate was spot on! The tart shell was so soft and nutty. Perfect mix. And so easy to make!!! This is definitely going to be another favorite of mine. The one issue I have with it is that almond flour is on the pricier side. But so worth it!

    1. I based it off of my friend’s recipe and I agree- it’s SO SO good. I’m so happy you all enjoyed it! Thank you for reporting back about it too.

  19. I look forward to trying this Sally! Hospital bag tips; my birth plan did not go as planned and I had some complications, so I was hospitalized for a week after my son was born. Definitely pack extra comfy clothes for yourself because the hospital gowns are not comfortable. Think soft loose sweatpants, soft loose shirts, soft soft soft is key. Personal care items like hair brush, toothbrush, face cream. Socks or slippers to keep your feet away from the floor (hospitals usually provide socks but they aren’t super comfortable) and if you wear contacts or glasses don’t forget to bring them and the proper supplies! Congratulations on this precious little person, I am so happy for you! Cuddle him/her as much as humanly possible. Time goes too fast and I promise you will not look back and say “man I should’ve just put him/her down so I could scrub floor with a toothbrush”. Cuddle, snuggle, and absorb every second you can, those are moments I wouldn’t trade for anything  ❤️

    1. Thank you so much for this honest and VERY helpful advice, Cassie! Very much appreciated. I can’t wait to be a mama so soon!!!

  20. 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!

  21. You have some great hospital bag tips, Sally, but my advice is don’t sweat it too much. If you realise something is missing, hubby can pop back home and fetch it!

    Also remember in the challenging moments, things do get easier, and pretty quickly! You’re going to love being a mom!

    Beautiful tart!!

  22. 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.

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