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: A little chopping, pressing, and mixing—that’s it! One of the easiest healthy dessert recipes on my site.
- 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 Cookies
- Flourless Chocolate Cake
- Pumpkin Chocolate Chip Oatmeal Bars
- Healthy Berry Streusel Bars
- Chocolate Soufflé
- Cranberry Frangipane Tart
- Flourless Monster Cookies
Plus 40 more gluten free dessert recipes that always impress! 🙂
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Chocolate Coconut Almond Tart (GF)
- 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
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
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 up the can before using)*
- handful unsweetened coconut, almonds, pinch sea salt
Instructions
- Preheat the oven to 300°F (149°C).
- For the crust: Using a food processor, process the 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.
Notes
- 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.
- Special Tools (affiliate links): Food Processor | 9-inch Tart Pan | Pie Weights (optional) | Cooling Rack | Glass Mixing Bowl | Small Saucepan
- 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.
This was so easy to make and came out great. My guests loved it. I only have an 11 inch tartvpan so I had to improvise on the crust with added almonds etc. My crust was a bit thin but still very good. I felt like a winner on a show with it coming out and off the bottom of the pan without breaking. My niece is vegan and she will love this at Christmas. Thank you!
Don’t know what went wrong. I have never had a problem with any of your recipes. They have always been fantastic. But not this one. Since it’s flourless, I thought it would be a wonderful dessert for Passover. Unfortunately, the chocolate never firmed sufficiently to slice. It was more the consistency of pudding and could be scooped, but didn’t hold it’s shape to be cut. I used Ghiriadelli and followed the directions exactly as written. It was very thin when poured onto the crust and made much more than the tin would hold. Put the extra filling in mini cupcake holders, but they never became firm enough to release. I’ve frozen it and will try to serve it right from the freezer. Not sure what happened.
Hi, I’m sorry you had trouble here. Are you using canned coconut milk, the shelf-stable kind used for cooking that has a thick layer on top? (You need to shake it/stir it to combine. You do not want to use the coconut milk beverage.
Would this recipe work for small individual tartlets? Would the base hold together if placed on a platter?
Hi Gabrielle, should work just fine as smaller tartlets! Yes, they should hold their shape outside of the tart pan.
Can I make this with a graham cracker crust?
Hi Reem, you definitely can, it just won’t be gluten free.
Hi Sally. I love your recipes so much! I only have a 10 inch tart pan. Can this recipe be modified to be used with a 10 inch pan? Thx!
Hi David, 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!
This was tasty, and pretty easy to make, but if I make it again I’d probably tweak the base because it was a little bland: I would add more sweetener and maybe some almond extract. The ganache was a tiny bit grainy–I don’t know if that’s the way it goes with coconut milk or if I did something wrong. It was good, just overall not quite as flavorful as I had imagined.
Hi Sally, if I want to make my own almond flour, for this recipe, do the almonds need to be blanched? What do you recommend? Thanks!
Hi Leila! We would use blanched almonds – here’s a handy guide: https://minimalistbaker.com/how-to-make-almond-flour/
Switched up the coconut milk for coconut cream and added some vanilla extract — recipe was delicious!! Thank you
Looks great! Making for a teacher lunch. Should the almonds be raw or roasted for the crust??
Hi Anna! We use usually use roasted unsalted.
I loved this recipe! So easy and delicious!
I don’t have coconut oil, what can I substitute with Coconut oil . Thank you
Hi Aisha, if you don’t have coconut oil, butter would be the best replacement.
Can you make the coconut almond gluten free tart in an 8×8 or 9×9 square pan to
to make bars?
Hi Robin! We haven’t tested this recipe as bars, but don’t see why it wouldn’t work. An 8×8 pan would be your best bet. We recommend lining the pan with parchment paper.
Hi Sally, in your opinion could this recipe be made (way) ahead of time and frozen before serving?
Hi Kimberly, you can definitely make it a few days ahead, cover, and store in the refrigerator. Here are the freezing instructions: 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.
Fabulous recipe! Made this for a Vegan dinner party and my non vegan husband, who was afraid this dessert would be “weird”, ate 2 big slices!
I did have difficulty with the crust sticking to the tart pan. Should I have greased the pan first with coconut oil?
Hi Summer! So glad it was a hit. There’s no need to grease the tart dish, if the tart was sticking, it’s likely just that it was cold and the coconut oil was solidified, “glueing” to the pan. Letting it sit out for a few minutes should help!
Hey sally, could dark chocolate be used instead? I have big trader joes one pound dark chocolate bars. If so, should I add extra sweetener?
Hi Allison, you can definitely use dark chocolate in place of the bittersweet chocolate. Try using it without adding any extra sweetener; if you find that the tart turns out more bitter than you’d like, you can add a bit more maple syrup next time, but I don’t think it will be necessary. Enjoy!