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 canโt believe this was stellar work in 2013. Oh how much Iโve grown ๐
The tart is a classic chocolate ganache tart. Itโs gluten-free, dairy-free, paleo and vegan. But donโt be turned off, as everything about it is delicious. Starting with a coconut almond crust thatโs crunchy and good. Over the years, Iโve experimented with coconut flour in the crust and it adds a great texture to it and of course a bit more coconut flavor. So thatโs the version that is below. If you donโt 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.
Ingredients
For the Crust:
- ยฝ cup unsweetened coconut flakes
- 1ยผ cups almond meal/flour
- ยผ cup coconut flour (optional, if you do not have coconut flour substitute with ยผ cup almond meal)
- ยผ 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:
- ยฝ cup unsweetened coconut flakes, toasted
- ยฝ cup sliced almonds, toasted
- ยผ cup pistachios (optional)
- 1 cup fresh raspberries
- Coarse sea salt (optional)
Instructions
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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Do I have to spray the pan first and was it hard to get the pie out of the pan? Looks delicious!
Hi Lena, I always spray my pans even though they are nonstick pans. It’s never a bad idea to be extra cautious.
I don’t have almond flour, what can I use instead?
Hi! I have not used any other flour in this recipe so I will not be able to suggest something else that would work. Thanks!
Absolutely delicious!! Friend made it for my husband’s birthday, and today I am making it for Valentine’s Day. Using 12 oz of choc chips, and doing a Trader Joes roll out pie crust instead of one offered in recipe.
Hi Paula, that is great to hear! Hope your changes you make work out. Let us know!
I’ve never left a comment like this before, but felt compelled because of how excellent this tart turned out. I’m no champion in the kitchen but I sure felt like one this Christmas with all the compliments I received. I have 2 small children and needed a recipe that I could knock out quickly and that would transport relatively easy. This checked all the boxes and then some. Thank you for making me feel like a rockstar ๐
Hi Sarah, I am so happy to hear this!! I love when recipes are enjoyed and bring out the champion in us all ๐
I just made this tart and it is delicious! It’s awesome! Thank you so much for the recipe! I will be making it again for Christmas!
Yay!! I am so glad ti hear you loved this recipe. It is one of my favorites ๐
ooooh the filling looks SO CREAMY! I would never guess that this tart is gluten-free and vegan!
It’s all so good!!
Isn’t it crazy to look back at old photos? So much has changed. Of course this tart look delicious back then and it still does now. Pretty much all of my favorites in this little baby. Happy Valentine’s Day!
This tart looks incredible! Isn’t it amazing how a recipe can evolve over the years? I loved a good chocolate tart so this is something I will definitely need to try.
Yes!! As I get better as a baker, it’s amazing how the recipes evolve.
Z, this tart is GORGEOUS!!!! just what I want for Valentine’s Day!!!
OMG Zainab! This tart is absolutely gorgeous! Those toppings! The coconut in the crust! Sounds just heavenly!
Thanks Mary Ann!
This really looks like a dream! The chocolate is so pure and I love how it caters to paleo, gluten free and vegan all at once. A foolproof Valentine’s dessert!
It is indeed a foolproof recipe!!
I’m seriously in love with this tart! I bet the crust itself is amazing ๐ & I can’t wait to try this filling – the vegan version I usually make has cornstarch that sometimes clumps in the pie – boo! So this will be perfect – with a good handful of toppings ๐
Oh yes, this will not clump. No need for cornstarch just pure quality chocolate.
I’m so glad you took the time to remake this too, Zainab! All your photos are gorgeous and so it this tart! I can’t believe it’s vegan!
Thanks Rachelle! And yes it is but you won’t even know ๐