Decadent Gluten Free Chocolate Tart
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!
Servings: 8
Ingredients
Crust:
- 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
Chocolate Filling:
- 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
For Serving:
- Coconut Whipped Cream
- Berries
Instructions
- 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.
Notes
Make sure to use coconut cream, not coconut milk. Coconut cream is the solid creamy part from coconut milk.
Most stores now sell coconut cream separately. If you can’t find it, you can use regular coconut milk, but you may need a few cans to get enough of the solid part of the coconut milk.