Gluten Free Chocolate and Coconut Tart
Prep time
Cook time
Total time
A rich, decadent, dark chocolate and coconut tart that is the perfect 'special' gluten-free dessert to indulge in!
  • Base
  • 1½ cups of blanched almond flour
  • ½ cup of shredded coconut
  • 2¼ tablespoons of coconut oil
  • 1 tablespoon of honey
  • 1 tablespoon of maple syrup
  • Topping
  • 2 blocks of dark good quality chocolate (about 350g)
  • 1 can of coconut cream
  • 1 teaspoon of vanilla
  1. Base
  2. In a microwave bowl, add the coconut oil, honey and maple syrup and melt for about 12 sec (till it is runny and can be stirred together).
  3. In a mixer add in the almond flour, coconut and melted coconut oil/ honey syrup.
  4. Mix until the mixture just comes together. You should be able to bring it together with your fingers
  5. Place mixture onto a pie tin with a removable base.
  6. Then put in the mixture, and using your fingers press into the base of the tin.
  7. Cook in a preheated oven on a moderate temp for about 15 to 20 mins or until just starting to go brown and it is firm to the touch.
  8. Topping
  9. Break up the chocolate and place in a large bowl.
  10. On the stove top, add the coconut cream to a saucepan and heat.
  11. When the coconut cream is hot pour over the chocolate pieces and leave it to melt the chocolate for about 1 minute and then add in the vanilla.
  12. Then stir to combine and pour into the cooled crust.
  13. Place in the fridge
Recipe by Sparkles in the Everyday! at