Paleo Vegan Chocolate Tart

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.