Life Changing Vegan Chocolate Tart

Calling all chocolate lovers! Almond flour chocolate crust filled with rich dark chocolate and topped with coconut whipped cream. This vegan chocolate tart is also paleo and gluten free!

double chocolate vegan tarts with whipped cream and chocolate shavings on a grey background.

Yesterday was my birthday and really nothing changed because I woke up wanting chocolate dessert. I had a can of coconut milk in my baking cabinet and decided to make a chocolate tart using Lily’s sugar-free and vegan dark chocolate bars and the canned coconut milk for the filling. In addition to being vegan, this recipe is also paleo and gluten free. I didn’t add up the carbs but it may be keto as well so if anyone wants to count those, I would be interested in knowing. 🙂

double chocolate vegan tarts with whipped cream and chocolate shavings on a grey background.

What you need to make these vegan, chocolate tarts that are also gluten free and paleo!

I whipped these delicious double chocolate tarts together in just under an hour from start to finish. Most of that time being the tart chilling in the fridge. For the crusts, I just quickly mixed together the almond flour, cocoa powder, coconut oil, salt, vanilla and stevia and then press them into the tart molds. While they were baking, I added the chocolate and nut butter into a heat proof mixing bowl while I boiled the coconut milk. Once the coconut milk was hot, I pour it over the chocolate and nut butter and let it sit for 3 minutes before stirring it smooth. Then I poured them into the baked tarts and chilled. THAT’S IT!

  • almond flour
  • unsweetened cocoa powder (good quality)
  • coconut oil
  • salt, vanilla, stevia to taste
  • sugar free and vegan dark chocolate (I used Lily’s)
  • coconut milk (the full fat kind in the can)
  • almond butter or nut butter of choice
double chocolate vegan tarts with whipped cream and chocolate shavings on a grey background.

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double chocolate vegan tarts with whipped cream and chocolate shavings on a grey background.

Double Chocolate Vegan, Paleo and Gluten Free Tarts

Life changing chocolate tarts filled with rich chocolate and topped with coconut whipped cream. A decadent chocolate lovers dessert made vegan, paleo and gluten free.
Course: Dessert
Keyword: chocolate tart, gluten free, paleo, vegan
Servings: 12

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1 packet stevia

Filling

  • 1 cup full fat coconut milk (from the can)
  • 160 grams sugar-free, vegan dark chocolate Lily’s
  • 2 tbsp almond butter or nut butter of choice natural
  • 1 tsp vanilla extract

Toppings

  • coconut whipped cream
  • sugar free, vegan chocolate curls Lily’s

Instructions

  • Preheat oven to 350 F and prepare three 5″ tart molds with non-stick spray. In a mixing bowl, stir together all dry crust ingredients. Add in the coconut oil and vanilla and stir until combined. It may seem too dry at first but keep stirring, it will come together. Distribute the crust between the three molds and use the bottom of a cup to press them evenly into the bottom and slightly up the sides. Bake for 8-12 minutes. 
  • Once the crusts cool, place the chocolate for the filling in a heat proof bowl along with the nut butter. Place the coconut milk into a sauce pan and turn on high heat. Bring to a boil. Once boiling, pour the milk over the chocolate and nut butter. Let sit for 3 minutes then stir until smooth. 
  • Pour the smooth chocolate into each crust and place them in the fridge to chill for 40 minutes or ultimately you can place them in the freezer for 15-20 minutes. Once chilled, top with coconut whipped cream and chocolate curls before serving.

Notes

Store tarts in an airtight container in the refrigerator for up to 3 days or freeze for 1 month.

If you love this recipe, be sure to leave a comment here on the blog or reach out to me on Instagram. I love hearing from you! xx




13 Comments

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If serving within a few (4-5) hours, place the berries on top of the chocolate filling in any design you like, and chill for at least 30-40 minutes in the refrigerator to allow filling and crust to set. Store tart in the refrigerator until ready to serve.

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[…] Vegan Chocolate Tarts […]

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