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
Overview: How to Make Chocolate Coconut Almond Tart
With so few ingredients, it’s important to stick to the recipe.
Chocolate Coconut Almond Tart Recipe
Ingredients You’ll Need
Instructions
- Preheat the oven to 300°F (149°C).
- 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..
- 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.
- 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.
almond flour, almonds, chocolate, coarse salt, coconut, coconut milk, coconut oil, maple syrup
