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!

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.

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.

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!

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

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

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Prep Time 20 mins

Cook Time 2 hrs

Course Dessert

Cuisine Paleo

Servings 2 mini tarts

Calories 292 kcal

Ingredients

  

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Crust

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

Tart Filling

• 1½ 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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