Delectable Dairy-Free Chocolate Tart

This Delectable Dairy-Free Chocolate Tart is made with a grain-free almond and coconut flour crust, and a chocolatey coconut milk filling. Mix and match the chocolate to create a dark chocolate or dairy-free milk chocolate flavor. For added pizzaz, top with flaky sea salt and ENJOY! {Vegan or Paleo-friendly}

Omigosh, okay, so get your tastebuds ready for a life-changing chocolate experience. Because this Delectable Dairy-Free Chocolate Tart is exactly that, an experience. If a tart could evoke feelings of eating straight from a chocolate fondue fountain, then rest assured, today’s recipe is on the money. And the name says it all. This chocolate tart, flavored with coconut milk and a few types of chocolate, is dairy-free and most definitely delectable. It’s downright divine. 

And depending on the ratio of Baker’s chocolate to chocolate chunks/chips you use, you can create a dark chocolate flavor OR a dairy-free milk chocolate flavor. Anything goes, and you get to be in charge.

But we’re not stopping there. Nope, not even in the slightest. I was inspired by Gimme Some Oven’s idea to top her Most Amazing Salted Dark Chocolate Tart with sea salt. That’s what we did. You can also top your tart with fresh fruit, or leave it as is. Any which way you slice it, you cannot go wrong. #SeeWhatIDidThere

This recipe is too good. Because even our early attempts to create this delicious tart tasted incredible. This includes the ones that didn’t go according to plan. Bottom line? K-Hubs and I devoured our fair shares of this delectable goodness, and honestly, we’re just a little bit in chocolate heaven.

If you’d like to join us, then keep reading! This recipe is a keeper!

DELECTABLE DAIRY-FREE CHOCOLATE TART INGREDIENTS:

This chocolate tart is made with a coconut flour and almond flour crust, flavored with vanilla, sweetener, and cocoa. You’ll have a delicious gluten-free chocolate crust in no time!

• Chocolate pieces. Work with any combination of Baker’s chocolate, chocolate chunks, and/or chocolate chips. For a paleo-friendly version, work with unsweetened Baker’s chocolate.
• Coconut milk. For this recipe, we’re working with the full-fat version that comes in a can. You can find it in the international sections of grocery stores or in the baking aisle near the condensed and evaporated milks.
• Cocoa powder. Unsweetened is best.
• Almond flour and coconut flour. These two flours work well together in baking recipes.
• Sea salt. We’ll add a little to the crust and the filling to balance out the flavors. Add flaky sea salt to the topping for a sweet ’n salty dessert!
• Coconut oil, agave nectar, and vanilla. Agave nectar makes the tart sweet and vegan-friendly. You can also use maple syrup or 100% pure honey for a paleo version, too. Keep in mind the honey will be thicker and stickier than other sweeteners, so plan to work quickly when adding it to the other ingredients. 

HOW TO MAKE YOUR OWN DELECTABLE DAIRY-FREE CHOCOLATE TART:

To streamline the process, I like to prepare the crust first and then work on the filling while the crust bakes and cools.

1. Set the oven to 350 degrees. Grease a tart pan with coconut oil. For best results, use a tart pan with a removable bottom. In a mixing bowl, combine the cocoa, almond flour, coconut flour, and sea salt. Stir with a fork until the ingredients are mixed. Then add the melted coconut oil, agave nectar, and vanilla. Mash with a fork until the ingredients are mixed and can be easily patted into place. Pour the crust mixture into the greased tart pan and press evenly into place. Bake for 12 minutes and then set aside to cool.
2. While the crust is baking and cooling, prepare the filling. First, melt the chocolate pieces either in the microwave or using a double boiler. Add the vanilla, sea salt, and agave nectar. Stir until blended. Pour in the coconut milk and stir with a fork until well blended.
3. Pour the chocolate mixture over the cooled crust and chill in the refrigerator until the chocolate solidifies. This can take 1-2 hours, or more.
4. Top with sea salt or fresh fruit. To serve, pop the tart pan bottom out of the ring and cut slices using a sharp knife and use a pie server to remove the individual slices from the tart.
5. Store remaining pieces in an airtight container for about 3-4 days.

SWEET OR DARK CHOCOLATE FLAVOR?

For a sweeter, dairy-free milk chocolate flavor: Use at least a 50/50 ratio of chocolate chunks/chips* to unsweetened Baker’s chocolate. For an even sweeter flavor, go two-thirds or even three-fourths in favor of chocolate chips or chocolate chunks. I like Chatfield’s and Enjoy Life brand chocolate chips and chunks. Sweeten with agave nectar, which will be sweeter than either maple syrup or honey.

For a dark chocolate flavor: Use more Baker’s chocolate (100% pure unsweetened cacao) in your 16 ounces of chocolate. Sweeten with maple syrup. 

PRO TIPS:

• Mix ingredients with a fork. I mashed the pie crust ingredients together with a fork and did the same when I added the coconut milk to the chocolate filling.
• Use a sharp knife. The pie filling will solidify in the fridge. For best results, cut the finished tart with a sharp knife and use a pie server to pull the individual slices out.

If chocolate is your thing, then sink your sweet tooth into these delicious recipes!

• Chocolate Almond Butter Brownies
• Paleo Chocolate Mug Cake
• Creamy Paleo Fudge
• No-Bake Chocolate Almond Butter Truffles

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