Chocolate Coconut Almond Tart (GF) Recipe
This Chocolate Coconut Almond Tart is a rich and decadent gluten-free and vegan dessert made with simple ingredients like almonds, coconut oil, maple syrup, and bittersweet chocolate. With a crisp almond crust and creamy coconut-chocolate filling, it’s perfect for those craving an elegant yet easy-to-make treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 27 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Crust
- 1 cup (140g) unsalted whole almonds
- 1 cup (90g) almond flour (spooned & leveled)
- 2 Tablespoons pure maple syrup
- 3 Tablespoons (42g) coconut oil, melted
Filling + Topping
- 3 four-ounce bittersweet chocolate bars, coarsely chopped (12 ounces/340g total)
- 1 Tablespoon pure maple syrup
- 13.5-ounce can full-fat coconut milk (shake can before using)
- Handful unsweetened shredded coconut
- Handful sliced almonds
- Pinch sea salt
Instructions
- Preheat Oven: Set your oven to 300°F (149°C) to prepare for baking the tart crust.
- Make the Crust: In a food processor, pulse the whole almonds and almond flour until the almonds are coarsely chopped. Add the maple syrup and melted coconut oil, pulsing again until the mixture resembles loose crumbs.
- Press Crust into Pan: Using lightly floured fingers or the bottom of a flat, floured measuring cup, press the crumbly dough evenly and tightly into a 9-inch tart pan. Place the tart pan on a baking sheet.
- Bake the Crust: Bake for 10-12 minutes until the crust is lightly golden brown. Remove from the oven and let it cool slightly on a wire rack while preparing the filling.
- Prepare the Filling: Place the chopped bittersweet chocolate in a medium bowl and drizzle with maple syrup. Heat the coconut milk in a small saucepan over medium heat until it begins to boil. Immediately pour the hot coconut milk over the chocolate and maple syrup, stirring gently until the mixture is smooth and fully combined.
- Fill the Tart: Pour the chocolate-coconut filling into the baked crust, smoothing it evenly.
- Add Toppings: Sprinkle the top with shredded unsweetened coconut, sliced almonds, and a pinch of sea salt to enhance flavor and texture.
- Chill to Set: Cover the tart loosely and refrigerate for 3-4 hours, or preferably overnight, to allow it to fully set. It can be kept chilled up to 2-3 days before serving.
- Serve: Once firm, slice the tart and serve chilled. Store any leftovers in the refrigerator for up to 5 days, covered.
Notes
- For a crisper crust, you can use pie weights during baking, but it is not necessary with this recipe.
- Shake the coconut milk can well before opening to ensure the cream and liquid are well mixed for a smooth filling.
- This tart is best served chilled but can sit out at room temperature for 20-30 minutes before serving to soften slightly.
- Use high-quality bittersweet chocolate for the richest flavor.
- The tart is naturally gluten-free and vegan, using wholesome ingredients with no refined sugars.
