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 pieces to create a dark chocolate or dairy-free milk chocolate flavor. For added pizzazz, top with flakey sea salt or fresh fruit and ENJOY! {Paleo-friendly or Vegan}



For the crust:

  • 1/4 cup unsweetened cocoa powder
  • 1 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/8 teaspoon sea salt
  • 1/4 cup coconut oil
  • 3 tablespoons agave nectar
  • 1/2 teaspoon vanilla

For the filling

  • 8 ounces unsweetened 100% cacao Baker’s chocolate
  • 8 ounces allergen-friendly chocolate chips or chunks (I like Enjoy Life and Chatfield’s brands)
  • 1/8 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1/4 cup agave nectar
  • 1 13.5-ounce can full-fat coconut milk


  1. Set the oven to 350 degrees. Grease a 9-inch tart pan with coconut oil. For best results, use a tart pan with a removable bottom. In a mixing bowl, combine the cocoa powder, 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. Once the chocolate is melted, remove it from the heat and then stir in the sea salt, vanilla, and agave nectar. 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.


  • To adjust the sweetness up or down, adjust the ratios of dark chocolate to dairy-free milk chocolate pieces, so long as you have 16 total ounces of chocolate. We use a 50/50 blend (we typically do 8 ounces each but have also done 12 ounces dark chocolate and 4 ounces chocolate chips for a dark chocolate flavor).
  • Cut the tart with a sharp knife and use a pie server to remove each slice. The filling will be quite firm.
  • If you are unsure of the coconut flavoring, use a refined coconut oil. And if the coconut milk is still too powering, you can add a little more sweetener to your filling.