Chocolate Tart is such a simple and elegant dessert. This recipe uses a handful of ingredients and makes a silky paleo vegan chocolate tart. Perfect to impress your guests and keep within your dietary needs. This chocolate tart is dairy-free, egg-free, grain-free, and nut-free but divine.
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Easy Vegan Chocolate Tart
With seven, whole food ingredients you can make this decadent and elegant treat! The press-in crust is made with dairy-free butter or coconut oil, maple syrup, and tigernut flour. The rich, silky filling is made with dark chocolate and coconut milk. The best part of this allergen-friendly, egg, nut, and dairy-free chocolate tart is that it can also be made AIP compliant! Perfect dessert for your holiday season.
7-Ingredients for Paleo Tart
My favorite part of this recipe is that it’s easy and uses minimal ingredients. The part that takes the longest is waiting for it to sit in the fridge.
- Tigernut Flour: despite the name, tigernuts are not nuts, they’re a little starchy and a little fatty and make a great, allergen-friendly, grain-free flour. I like Anthony’s Brand, it’s the most affordable on Amazon.
- Cacao Powder: you only need a little bit, because it’s or the crust. This gives this tart a wonderful chocolate truffle vibe with a chocolate crust and chocolate filling.
- Dark Chocolate: a good quality chocolate to chop up and melt into your coconut cream.
- Coconut Cream: Full-fat, canned, unsweetened coconut cream is the substitute for heavy cream.
Tutorial for Easy Paleo Chocolate Tart
- In a medium bowl, mix all of the crust ingredients and make sure the spatula and then switch to your fingers until the mix resembles wet sand. Then press it into a six or 8-inch springform pan making sure to bring it up on the edges, at least half an inch. Poke the bottom with a fork a few times.
- Bake crust at 350F for 15 minutes. Let cool completely.
- Chop up your chocolate and set aside.
- In a sauce pot, bring the coconut milk, salt, and vanilla to a steam or low simmer.
- Remove from the heat quickly add the chocolate and mix with a spatula until silky shiny and completely smooth.
- Pour the filling into the crust, and let it cool to room temp before setting in the fridge. Cover once cold. To serve, you can pour a glaze on it, or garnish it with chocolate shavings, coco-whip, or berries.
How to Make this Chocolate Tart AIP Compliant
This paleo vegan chocolate tart is already extremely AIP-friendly! But if you can’t do cacao, it’s an easy swap to use carob powder for the crust and carob chips for the filling to make this dessert totally autoimmune protocol compliant. You can make homemade AIP Chips if you’re super strict. However, you can use Missy J’s Carob Chips too, they’re so yummy.
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Silky, rich and decadent chocolate tart that’s vegan, paleo and AIP friendly!
- 1 1/2 cup tiger nut flour
- 1/2 cup cacao powder or carob powder
- 1/4 cup coconut oil or dairy-free butter
- 2 tablespoons honey or maple or sweetener of choice
- Pinch salt
- 1 1/2 cup coconut cream
- 12 ounces bittersweet chocolate or carob chips or keto chocolate
- 1 teaspoon vanilla
- 1 tsp salt
In a medium bowl, mix all of the crust ingredients and mix with a spatula and then switch to your fingers until the mix resembles wet sand. If it’s dry, add more coconut oil or dairy free butter.
Then press it into a 6 or 8-inch springform pan making sure to bring it up on the edges, at least one inch. Poke the bottom with a fork a few times.
Bake crust at 350F for 15 minutes. Let cool completely.
Chop up your chocolate and set aside.
In a sauce pot, bring the coconut milk, salt, and the vanilla to a steam or low simmer.
Remove the pot from the heat add the chocolate and mix with a spatula until silky and shiny and completely smooth. Poor that into your crust, let it set at room temp and the put it in the fridge for several hours or overnight until firm.
You can check out my AIP brownie post for a glaze. If you wanna add a glaze on top, I like to do coconut whipped cream or chocolate shavings and berries.
- If when you mix the crust it feels too dry or crumbly, just add more fat, 1 teaspoon at a time, until you get a nice, wet sand consistency.
- For the filling, if you don’t use enough chocolate, it will not set. If you want to make this recipe lower in sugar, use half sweetened chocolate and half-sweetened chocolate, but don’t mess with the ratio of chocolate to coconut cream.
- for AIP use carob chips and carob powder.
- Serving Size: 1 slice
- Calories: 349
- Sugar: 12g
- Fat: 25.5g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 4.6g
Keywords: paleo vegan tart