No-Bake Chocolate Tart {Vegan, Gluten-Free, Nut-Free}

A simple yet incredibly delicious chocolate tart that’s free from dairy, gluten and sugar! Allergy friendly deliciousness. Perfect for Valentine’s Day, or any time you need a chocolate fix 😉

I’m all about simplicity lately. I wanted a simple chocolate dessert for Valentine’s Day… Minimal ingredients, quick and easy to make.

And still gives me my chocolate fix with something that’s pretty. Yaaasss. Hello, Chocolate Tart! #getinmybelly

These are so FUN to customize!

Whatever your heart desires, you can put on top! So many flavors pair well with chocolate. It was too hard to pick my favorite. Here’s what I used:

  • Toasted Coconut Flakes
  • Peanut Butter & Banana
  • Raspberry & Whipped Coconut Cream
  • Pecan & Sea Salt
  • Sliced Almonds

Other fun toppings you could use: Strawberries, Chocolate Chips, Sprinkles, Chia Seeds, Almond Butter, Granola… the possibilities are endless 😉

Chocolate Tart

This is a no-bake, super EASY recipe. Mix the crust ingredients together and press into a pan. The recipe uses coconut flour, but NO eggs are needed! Yay! And it tastes like shortbread topped with a decadent layer of chocolate mousse made from coconut milk. (But if you’re wondering.. no, it doesn’t taste like coconut.)

The toppings really make it special. These would be really fun for a party with a topping bar set out for everyone to customize their own dessert!

Allergy-Friendly Chocolate Tart (nut-free, gluten-free, dairy-free)

You can make this dessert in less than 10 minutes. To make the chocolate filling, you’ll need a double boiler, or what I use: a glass bowl on top of a pot of boiling water.

Melt some chocolate. Mix it with coconut cream. And let it chill. That’s it folks! And it is SO GOOD. Rich, creamy chocolate. YUM.

Allergy-Friendly Chocolate Tart (nut-free, gluten-free, dairy-free)

Don’t skip the salt in the chocolate mixture! Salt brings out the sweetness! And the vanilla adds another dimension of deliciousness. Love!
Chocolate Tart | Pretty Pies

Oh how I LOVE pecans! With SALT… and chocolate. Drool…

Here’s a bonus: You can stick this tart in the FREEZER for an hour or so and it turns it into an ICE CREAM cake. Omg, so good! (But freeze without the toppings on it).

What’s YOUR favorite topping?

Click below to save this recipe on Pinterest:

Be sure to check out the 1 minute video I made for this recipe!

 

No-Bake Chocolate Tart {Vegan, Gluten-Free, Nut-Free}

10 minutes + 6 basic ingredients = Pretty Chocolate Tart!
Prep Time10 mins
Total Time13 mins
Keyword: chocolate, no-bake, nut-free, paleo, pie, vegan
Servings: 8 slices
Author: Emily

Ingredients

Crust

  • 1/3 cup coconut flour
  • 5 Tbs water
  • 1 Tbs maple syrup
  • 2 Tbs coconut oil melted

Chocolate Cream

  • 1 can coconut milk refrigerated overnight
  • 3/4 cup chocolate chips (I used Enjoy Life semi-sweet)
  • 1 Tbs vanilla extract
  • Pinch of sea salt

Instructions

To make the crust:

  • Stir all ingredients together in a bowl.
  • Press into a tart pan or small pie plate.

To make the chocolate cream:

  • Place a glass bowl on top of a small pot of boiling water.
  • Add the chocolate chips and stir until melted.
  • Add coconut cream, vanilla and salt and whisk smooth.
  • Pour over crust and chill until firm (about 3-4 hours). Enjoy!

Notes

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
Be sure to use a can of full fat coconut milk that has been chilled so the cream separates. Use only the solid white cream (& save the coconut water for a smoothie!)
I highly recommend Thai Kitchen Organic Coconut Milk 🙂 Many other brands simply do not work.
Keep refrigerated. Should last about a week. Or freeze (without toppings) for longer storage (and it tastes like ice cream!) Just thaw it to your desired consistency.

Watch this video to see how to easily make coconut whipped cream! 🙂

6 comments

  1. Ashley says:

    Simple, chocolate-ty and delicious! And I love mixing up the toppings as well – then you never have the exact same dessert twice. Pecan & sea salt combo is always a winner!

  2. Chan says:

    This looks like a dream!
    Just a question about the coconut milk. I can get coconut cream where I live so can I just use that and if so, about how much would I need?
    Thank you and I look forward to making this.

    • Emily says:

      Thanks! Yes, you can use just the cans of coconut cream (just make sure they’re not the ones with added sugar 🙂 Most of them are about 8 oz & that’s what you need– 1 cup.
      If you make it, let me know how it turns out! Hope you enjoy

  3. Andrea says:

    Hi! Wanting to make this for my mum’s birthday, could this recipe be doubled without failing?
    By the way it looks amazing!!!

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