Chocolate Coconut Tart (with Video)
A decadent gluten-free and vegan chocolate coconut tart that starts with a chewy coconut almond crust and is filled with creamy chocolate coconut ganache.
I have some recipes here on the blog that are oldies but goodies. This chocolate coconut tart is one of them and it is getting a makeover today. I made it a few years ago when I was guest posting over on The Daily Dietribe but it has become a favorite for my family that I keep remaking it and tweaking it each time. And it was about time I updated the recipe and also those awful pictures. I can’t believe this was stellar work in 2013. Oh how much I’ve grown 🙂
The tart is a classic chocolate ganache tart. It’s gluten-free, dairy-free, paleo and vegan. But don’t be turned off, as everything about it is delicious. Starting with a coconut almond crust that’s crunchy and good. Over the years, I’ve experimented with coconut flour in the crust and it adds a great texture to it and of course a bit more coconut flavor. So that’s the version that is below. If you don’t want or have coconut flour, feel free to substitute with almond meal/flour.
The filling is pure chocolate ganache and a good quality chocolate is necessary to make the filling great. I love using Ghirardelli 60% Bittersweet Chocolate Bars for this. Sometimes I do mix it with Semi-sweet chocolate depending on the audience that is getting the tart. Either way, it is a rich chocolate filling made creamy with coconut milk.
Once set, the tart is ready to be adorned with any kind of toppings. Here I went with toasted coconut flakes, coarse sea salt, pistachios, and raspberries. But feel free to use your favorites and anything you think goes with chocolate.
Hope you enjoy this recipe. It is truly a family favorite and I am glad I took the time to revisit it and bring some new life to it.
If you are making this recipe, check out the comments from folks who have actually made it and a few more from Pinterest (https://www.pinterest.com/pin/102527328997153051/activity/tried).
Here’s a video tutorial for you as well. It’s a very easy tart to make and I can see so many ways to customize it. Enjoy!
Chocolate Coconut Tart with Raspberries and Almond
A decadent gluten free and vegan chocolate coconut tart that starts with a chewy coconut almond crust and is filled with creamy chocolate coconut ganache.
For the Crust:
- ½ cup unsweetened coconut flakes
- 1¼ cups almond meal/flour
- ¼ cup coconut flour (optional, if you do not have coconut flour substitute with ¼ cup almond meal)
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 2 tablespoons agave syrup
For Chocolate Filling:
- 1 cup canned coconut milk
- 12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
- 1 teaspoon pure vanilla extract
For the Toppings:
- ½ cup unsweetened coconut flakes, toasted
- ½ cup sliced almonds, toasted
- ¼ cup pistachios (optional)
- 1 cup fresh raspberries
- Coarse sea salt (optional)
To make Tart Crust:
- Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal, and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
- Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
- Bake crust in the heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.
To make Filling:
- In a medium mixing bowl, place the chopped chocolate and set it aside. In a small saucepan, bring the coconut milk to boil gently. Pour the milk over the chopped chocolate and let stand for 2 minutes before stirring until smooth and creamy. Whisk in the vanilla extract.
- Pour the chocolate ganache into the cooled tart shell. Chill until set, at least three hours or overnight.
- Top with toasted coconut flakes, almonds, pistachios, coarse salt, and fresh raspberries.
- Store leftovers refrigerated for up to one week.
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I found your awesome blog through Club Narwhal! Your baked goods are stunning, and I love your writing voice. 🙂
About the recipe, would it work alright to sub the almond flour for whole wheat?
Miachel, I’m glad you found me through Amy! Thanks for the kind words. I don’t think you will be able to do a 1:1 substitution with whole wheat flour mainly because the protein content and fat content of almond flour is higher. But I would suggest you play around with the ration and see how the dough looks? Start with maybe 3/4 whole wheat to 1 almond flour? Let me know if you try it.
I had no idea! Thanks for the heads up, and I’ll keep you posted. 🙂
Zainab, this looks absolutely and insanely delicious! I just read “Blogging While White” and it was awesome. Also, my boss is vegan and I think she would love this. Definitely forwarding this on for some brownie points 🙂
yum, yum, and double yum…love it all. Thanks for linking up again to Wake Up Wednesdays
This looks like a super decadent dessert! Right up my alley1 Thanks for sharing at Sweet & Savory Saturdays #28.
~Amber @ DessertNowDinnerLater.com
Amber, thanks for stopping by!
THIS tart looks beyond incredible — I love all that chocolate with those raspberries, almonds, and coconut!
Thanks Marcie. The coconut almond crust was my favorite part of the tart, so chewy!
Zainab this looks delicious!! All of your baking is really pretty!
This looks delicious Zainab! I am always trying to find new gluten free recipes. I can’t wait to give this a try! Thanks!
That looks really good 🙂
How pretty, looks delicious!!! Pinned it. Saw it on Cooking with Ruthie. Would love for you to come to my link party on Tuesday’s at http://www.memoriesbythemile.com/
Have a great Labor Day Weekend.
Wanda Ann @ Memories by the Mile
Wanda, thank you for stopping by. I would definitely drop by on Tuesday 🙂
This looks so good, Zainab! And so pretty! Also, I love the new site!
Just thought of a plugin you may want to get. Comment Reply Notification. It sends and email to who you reply to when you reply from your blog or dashboard. The comment goes on your blog and the person gets notified!
Thank you Julie for all the advice during this transition! I just installed the plugin so let me know if it works :). Have a great weekend 🙂
Everything on your blog looks delicious. That pie looks like it came from a professional bake shop. Hope you enjoy a Happy Labor Day weekend!
Wanda, thank you very much! Have a great weekend too 🙂