Paleo 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 Superfood Trail Mix and Peanut Butter & Jelly Oats (with a heart on top) but this year I’m upping the ante. I’ve teamed up with some of my favorite healthy food bloggers to bring you the best Valentine’s Day round-up filled with six healthy dessert recipes including my Paleo Chocolate Coconut Tart.

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. 

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

Paleo Chocolate Coconut Tart

  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 2 mini tarts


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!



  • 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


  1. 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.
  2. 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.
  3. 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.
  • Category: Dessert
  • Method: Freeze
  • Cuisine: Paleo


  • Serving Size: 1/4 of a mini tart
  • Calories: 292
  • Sugar: 22g
  • Fat: 18g
  • Carbohydrates: 31g
  • Fiber: 4g
  • Protein: 3g

Keywords: paleo chocolate tart

Are you a Valentine’s Day fan? What’s your favorite chocolate dessert?

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Recipe rating

    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

      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 ( 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.

    6. Janet Paula
      February 4, 2015 AT 9:43 am

      Can you give me the dimensions for the mini tart pans. Thanks a lot.

      1. Brittany Mullins
        February 4, 2015 AT 10:00 am

        Sure! I got them from Target ( They’re 1.3 Cup // 4.8 ” H x 4.0 ” W x 2.3 “

    7. Alyssa @ Life of bLyss
      February 4, 2015 AT 8:55 am

      You posted about maple bacon bourbon dark chocolate and didn’t WARN me first? AHH! These all really look incredible. I need to just sit in my kitchen for a day and make everything. In?

      1. Brittany Mullins
        February 4, 2015 AT 9:18 am

        I knew you’d like that bark! I’m obviously in. 🙂

    8. La Spice Sisters
      February 3, 2015 AT 10:29 am

      I just came across your blog and love it! Can’t wait to keep reading it!

    9. Sarah @ Sarah’s on the Run
      February 3, 2015 AT 10:23 am

      LOVE! I’m totally making these on Valentine’s day! My husband recently started cleaning up his diet and these will be absolutely perfect!

    10. danicaliforniacooks
      February 3, 2015 AT 12:18 am

      This looks HEAVENLY just like you said! Pinned immediately!

    11. Sherrie | With Food + Love
      February 2, 2015 AT 8:57 pm

      Girl this sounds AMAZING!!

      1. Brittany Mullins
        February 2, 2015 AT 11:47 pm

        Thank you, Sherrie! <3

    12. Sam @ PancakeWarriors
      February 2, 2015 AT 6:15 pm

      Wow this is gorgeous! It looks so creamy and decadent! Thanks for sharing!!

    13. Erin @ Her Heartland Soul
      February 2, 2015 AT 12:54 pm

      Mmm this sounds yummy!

      1. Brittany Mullins
        February 2, 2015 AT 2:16 pm

        Thanks Erin!

    14. Lauren
      February 2, 2015 AT 10:00 am

      Yum! I’m pinning all of these recipes because I’m a huge chocaholic. Now the tough part is deciding what to make first!

    15. Kelly @ Nosh and Nourish
      February 2, 2015 AT 8:32 am

      Dairy-free creamy deliciousness … YES times a million!!

    16. Davida @The Healthy Maven
      February 2, 2015 AT 8:00 am

      Perfection. I could eat that entire tart in under a minute. I might hold myself to that challenge…. 😉

      1. Brittany Mullins
        February 2, 2015 AT 9:39 am

        Oh man, I know I can because I pretty much inhaled a full tart one day for lunch. Notice how I left that out of the blog post. haha.

    17. Lexi @ Lexi’s Clean Kitchen
      February 2, 2015 AT 7:58 am

      LOVE LOVE LOVE this recipe. On my must-make list!

      1. Brittany Mullins
        February 2, 2015 AT 9:40 am

        Thanks Lex. xoxo

    18. fitfoodiefinds
      February 2, 2015 AT 7:49 am

      I love anything mini!!!!!!!!!! So good Britt!

      1. Brittany Mullins
        February 2, 2015 AT 9:40 am

        Me too! <3

    19. Taylor @ Food Faith Fitness
      February 2, 2015 AT 7:44 am

      I am so in love with this tart! Chocolate and coconut perfection! Pinned! 🙂

    20. Janet Paula
      February 2, 2015 AT 2:46 am

      Really disappointed that I cannot bring up the recipes you gave today. It seems that every recipe I want to see I keep getting error 404 – page does not exist. Your recipe is the only one that shows up. Thanks for that.

      1. Brittany Mullins
        February 2, 2015 AT 8:24 am

        So sorry, Janet. All the links should be working now. Have a great day!

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