Vegan Chocolate Tart

Five Paleo, grain-free, gluten-free Valentine’s Day dessert recipes including a vegan chocolate coconut tart that is so decadent, you’d never know it’s actually healthy!

Valentine’s Day is one of my favorite holidays! I may be a tad biased because it’s also my birthday, but seriously how you can dislike a holiday that revolves around love, hearts, kisses, chocolate and flowers? You just can’t.

Last year I shared a Valentine’s Day trail mix, but this year I’m upping the ante and bringing you this rich and delicious chocolate tart that happens to be vegan!

Paleo Chocolate Coconut Tart served on a white square plate with raspberries.

If you’re a chocolate person, this post was made for you. These recipes are filled with chocolatey goodness. They’re decadent, delicious and satisfying, but also wholesome and healthy so you can feel good about indulging. All six are paleo, grain-free and gluten-free and many are vegan as well.

One word = heavenly.

Overhead shot of cacao powder for Paleo Chocolate Coconut Tart.

This tart is basically the chocolate version of my Creamy Lime and Avocado Tart, which just so happens to be one of my favorite dessert recipes here on EBF. It’s rich and oh, so creamy without an ounce of diary or refined sugar. The crust is made of dates, unsweetened coconut and pecans while the filling consists mainly of coconut cream, cacao powder and maple syrup. There’s no baking required — just a few hours of freezer time to set-up.

I LOVE frozen tarts like this because they taste like ice cream cake. I’ve always been an ice cream over cake girl so ice cream cakes are my jam.

Slice of Paleo Chocolate Coconut Tart served on a white plate with raspberries.

The recipe makes two mini tarts. When I made these a few weeks ago I shared one with Isaac — it was devoured in minutes. And the second one is still in the freezer because I’m saving it for my birthday. Only 13 more days!

Half-eaten Paleo Chocolate Coconut Tart served on a white plate with raspberries.

In term of ingredients, you’ll need less than 10 items and many are things you’ll likely already have on hand. If you haven’t used coconut cream before, look for it near the canned coconut milk. I like the Trader Joe’s or Native Forest brand.

If you make this paleo chocolate coconut tart, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

Paleo Chocolate Coconut Tart served on a white square plate with raspberries.

Paleo Chocolate Coconut Tart

Brittany Mullins
Five Paleo, grain-free, gluten-free Valentine's Day dessert recipes including a vegan chocolate coconut tart that is so decadent, you'd never know it's actually healthy!
5 from 1 vote
Prep Time 20 mins
Cook Time 2 hrs
Course Dessert
Cuisine Paleo
Servings 2 mini tarts
Calories 292 kcal

Ingredients
  

Crust

  • ¼ cup shredded unsweetened coconut
  • ½ cup chopped pecans
  • ½ cup dates about 9 dates
  • pinch of sea salt

Tart Filling

  • cups coconut cream
  • ¼ cup + 1 Tablespoon cacao powder
  • ¼ cup maple syrup
  • 1 Tablespoon coconut oil
  • 1 teaspoon vanilla
  • pinch of sea salt

Instructions
 

  • Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into two mini springform pans. Place pans in freezer while you make the tart filling.
  • While the crust is setting in the freezer, blend ingredients for the filling (coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt) in a high-speed blender or food processor until creamy. Pour half the filling over the crust in one pan and then pour the remaining filling over the crust in the second pan. Use a spoon to make sure the filling is even and smooth.
  • Place pans in the freezer to set up, at least 2 hours, but can be overnight. Take out of freezer, remove the springform pan, let sit out for 10-15 minutes, cut into slices. Top with fresh berries and serve. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but not as firm. Store any leftovers back in the freezer.

Nutrition

Serving: 1/4 of a mini tartCalories: 292kcalCarbohydrates: 31gProtein: 3gFat: 18gFiber: 4gSugar: 22g
Keyword paleo chocolate tart
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Recipe Rating




    44 comments
    1. DT0123
      June 23, 2018 AT 8:03 pm

      I made this and it was absolutely delicious! My husband and inhaled it. I was wondering if you can sub honey for the maple syrup? Would that mess up the consistency at all?

      1. Brittany Mullins
        June 24, 2018 AT 2:55 pm

        Yay! I’m so happy y’all enjoyed it. You can totally sub the honey for maple syrup. Should work fine! 🙂

    2. ACG
      September 5, 2016 AT 3:40 am

      5 stars
      These mini tarts look just absolutely gorgeous without any guilt haha!
      This is my first time in you blog, I actually got linked to your recipes from Taylor from FoodFaithFitness.
      I was attracted by this recipe!! I am always looking for healthy yet delicious recipes.
      I will really make this maybe tomorrow, thank you so much for your sharing.
      I don’t have small spring form pan. The only one i have is 9 inch. I was thinking of i can double the recipe and then go from there haha! thanks!

    3. Leonor
      April 23, 2016 AT 1:41 pm

      Thank you for any out of this world scrumptious recipe. I made mine in a mini pie dish because I had all the ingredients but no mini pan. It worked really well. . I also added some chia seeds to mine. Just because I am a Chia seed lover. Thanks a million for a recipe that I will be proud to make and share.
      And of course I will always direct them to the best blog which I love. EBF.

      1. Brittany Mullins
        April 25, 2016 AT 2:33 pm

        I’m so glad to hear that you enjoyed the tart, Leonor! I love your addition of chia seeds. 🙂

    4. Jeanie
      February 12, 2015 AT 10:38 am

      Can you tell me what size of “mini spring form pan” is needed for this recipe? (the smallest ones I found are 6″) I can’t tell from your pics if that would be right? Hoping to hear as I’d like to try making this!
      Thanks for the recipe!

      1. Brittany Mullins
        February 12, 2015 AT 11:23 am

        Hi Jeanie! Mine are 4 inches. I got them from Target (http://bit.ly/16ndU6q). You could use a 6 inch pan and just make one instead of two. Yours just might be a bit higher. And, you could always make a tiny version in a ramekin with any leftover crust and filling. 🙂

    5. linda
      February 8, 2015 AT 5:35 pm

      where do you get the mini springform pans? I have never come across those before.

      1. Brittany Mullins
        February 8, 2015 AT 9:20 pm

        I got them from Target.

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