This post may contain affiliate links. Please read my disclosure policy.
Rich and decadent, this Gluten-Free Chocolate Tart is one everyone will go crazy for. It is super chocolatey and creamy, with the perfect crisp crust, and is gluten-free, grain-free, and dairy-free!
Healthy Chocolate Tart
Looking for the ultimate chocolate tart, that is lightened-up and simple to make? Well nobody will know this rich and decadent tart is gluten-free and made with nutrient-dense ingredients like coconut cream and almond flour! No difficult steps to throw together this dessert that everybody will love which means it’s that much simpler to get this on your table, now! It’s made up of a crunchy press-in gluten free crust, and a chocolatey pudding-like filling. It’s also free from refined sugars and dairy, too, so everybody can eat this!
What You Need to Make It
- Coconut Cream
- Semi-Sweet Chocolate Chips or Chopped Chocolate
- Almond Flour
- Tapioca Flour
- Arrowroot Flour
- Butter or Coconut Oil
- Maple Syrup
- Maple Sugar
- Sea Salt
How to Make the Gluten-Free Crust
I love how simple this tart crust is! Its main ingredient is almond flour. The crust ingredients are simply mixed together in a bowl, and then patted into your tart pan.
I recommend a tart pan with a removable bottom. Once it’s evenly spread in the pan, it needs to be parbaked in the oven, since the filling won’t be baked at all.
To do so, simply place in the preheated oven and bake, until the tart is golden brown all over.
How to Make the Chocolate Filling
This chocolate filling, like the rest of the tart, is SO EASY to make. It doesn’t require any baking!
But first, you might be wondering what is the difference between coconut cream and coconut milk? A typical can of coconut milk usually has two parts, the solid creamy top section and the thin watery section at the bottom. When we say coconut cream, the top milky part that is hard when cold is what we are referring to. These days, you can buy coconut cream itself. It’s usually a smaller can, about 5 ounces or so. If you can’t find that, just buy a few cans of coconut milk (usually about 3-4) and chill them. You can then scoop out the hardened part to get your coconut cream.
To make the chocolate filling for your tart, simply heat together the coconut cream, maple sugar, arrowroot (which helps thicken the whole thing), and salt until melted. Then take it off heat, and whisk in your chocolate. Once it’s fully combined, your filling is made!
Immediately transfer it to your baked tart shell, smooth over the top, and refrigerate it until it’s firm.
How to Serve It
This chocolate tart should be stored in the refrigerator. It will keep for up to 3 days. Store it chilled, with your choice of whipped cream or coconut whipped cream (to keep it dairy-free) and some berries, if desired!
Watch the video here:
If you like this chocolate recipe, check out these others:
- Gluten-Free Chocolate Crinkle Cookies
- Healthy Chocolate Hummus Dip
- Paleo Dark Chocolate Cupcakes
- Dairy Free Hot Chocolate
- Gluten Free Chocolate Chip Cookies
Decadent Gluten Free Chocolate Tart
- 2 cups 198 grams almond flour
- 2 tablespoons 15 grams tapioca flour
- 1/4 cup butter or coconut oil melted
- 1/4 cup pure maple syrup or raw honey
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt
- 3 cups coconut cream see note
- 1/3 cup maple sugar or coconut palm sugar
- 2 tablespoons arrowroot flour
- Pinch of sea salt
- 1 teaspoon vanilla
- 9 oz. dark chocolate chips
- Flaky sea salt
- Coconut Whipped Cream
- Preheat oven to 350°F.
- Mix together almond flour, tapioca flour, butter, maple syrup, vanilla and salt in a bowl until well combined. Transfer the mixture to a 9" tart pan with a removable bottom. Carefully press the crumbs up the sides and into the bottom of the plate in an even layer. Bake for 10-15 minutes, or until golden. Remove and set aside.
- Meanwhile, make the chocolate filling. Heat together the coconut cream, maple sugar, arrowroot, and sea salt in a medium saucepan. Bring mixture to a boil over medium heat. Once boiling, whisk for two minutes and then remove from heat. Add chocolate chips and vanilla. Stir together until the chocolate is completely melted and thick like pudding.
- Pour the chocolate mixture into the prepared pie crust and gently shake to get a smooth top.
- Refrigerate for 4 hours.
- When ready to serve, sprinkle with flaky sea salt.
- Serve with berries and coconut whipped cream, if desired.
The pan, how big is it in inch or cm ?
Any thoughts on how to make this ahead of time?
This pie is absolutely outstandingly delicious! This is rich, dense, chocolatey, and addictive. Got rave reviews from everyone who could get near it! Thanks Lexi!!
any suggestions for a substitute for Tapioca Flour? I’m having a hard time finding it (even searching at whole foods). And arrowroot flour, is that just the same as arrowroot?
You can find it in most supermarkets from Bob’s Red Mill! Or online. Arrowroot would be the only sub that could possibly work, but I haven’t tried it with that so I can’t guarantee.
Good luck! Let us know how it goes 🙂
That does look decadent and totally delicious! Salivating over your photos. Love all the wholesome ingredients in here 🙂
Thank you so much June!
I can’t believe this tart is healthified, it looks super indulgent and chocolately! Great recipe!
Thanks so much Bethany! You will love!
Does it have a strong coconut taste?
Great. Can’t wait to enjoy it on Christmas!
Can’t wait to hear how you like it!