Gluten Free Vegan Chocolate Tart

Calling all chocolate lovers ! Are you in the mood for a decadent holiday indulgence that’s nut free, vegan, dairy-free and gluten free? Then this gluten free vegan chocolate tart is for you! You are probably wondering what this tart it made of though – I mean there’s no egg, no butter and no milk. .

This totally hit the spot after our thanksgiving feast and it was the first time I made it, ever! I’m am not much of a baker because I’m not one to hit the sweets hard and frankly I’m really not the best at baking, ha! Normally I would do a trial run before I made a new dish/dessert for a party but I had a good GUT feeling about this one and I’m glad I trusted my thoughts.

So let’s get to the goods

For the base: coconut flour, coconut oil and organic cacao make up the crust.
For the filling: Enjoy Life vegan chocolate chunks, organic cacao, coconut oil, lemon zest and vanilla.
It’s optional but you can always add a couple tbsp of maple syrup for touch more sweetness!

TIME SAVING TIP: This Gluten-Free Chocolate Tart is so simple and can be whipped up so quick that you can even substitute the homemade pie crust for a pre-made  Arrowhead Mills Organic Graham Cracker Pie Crust  and finish off this chocolate dream pie in just under 10 minutes!

Print Recipe

Gluten Free Chocolate Tart

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dessert

Keyword: dairy free, gluten free, holiday desserts, summer favorites, vegan desserts

Servings: 12 servings

Ingredients

• 2 cups coconut flour
• 1/2 cup organic coconut oil
• 1/4 cup organic cacao powder
• 1/2 tsp salt
• 1 can organic coconut milk with fat
• 2 cups Vegan/Organic chocolute chips
• 1 tbsp lemon zest
• 2 tsp vanilla extract
• 1/3 cup maple syrup

Instructions

• Combine the coconut flour, cacao and salt in the food processor. Then add the coconut oil and pulse 4-5 times until dough makes crumble.
• Add maple syrup pulsing until the dough holds together.
• Press the dough into a tart pan with a removable bottom then freeze for 1 hour.
• Preheat oven to 425 and bake the crust for 10 minutes and let cool.
• In a saucepan, heat coconut milk on medium low and remove from heat as soon as it starts to bubble. Stir in the chocolate, coconut oil, lemon zest and vanilla. Stir continuously.
• Pour over the crust and refrigerate for atleast 4 hours. Serve chilled

Notes

**Option to use a pre-made pie crust and skip steps 1-4. I use the Arrowhead Mills Organic Graham Cracker Pie Crust and found it worked just perfectly!