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.
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.
Choosing the Right Ingredients: Canned Coconut Milk and Bittersweet Chocolate
- Bittersweet chocolate works best. I prefer Ghirardelli, Lindt, or Baker’s brand.
- If you want to keep the recipe vegan, choose a chocolate that’s free from dairy.
- 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.)
- 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.
Overview: How to Make Chocolate Coconut Almond Tart
With so few ingredients, it’s important to stick to the recipe.
- Combine almonds, almond flour, maple syrup, and coconut oil together in the food processor.
- Press the mix into a 9-inch tart pan.
- 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.
- Mix the filling – chocolate, maple syrup, and coconut milk.
- Pour into pre-baked crust, then add chopped almonds, sea salt, or coconut chips as desired. Chill for at least 4 hours.
More Gluten Free Desserts
- Flourless Almond Butter Chocolate Chip Cookies
- Flourless Chocolate Cake
- Pumpkin Chocolate Chip Oatmeal Bars
- Healthy Berry Streusel Bars
- Chocolate Soufflé
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
- 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. Add 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 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.
- Special Tools: KitchenAid Food Processor | Glass Mixing Bowls | Pie Crust Weights | 9-inch Round Tart Pan
- 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.
- 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.
- 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.