This tart is a chocolate lover’s dream with a tropical twist. The combination of toasted coconut, crunchy almonds, and luscious dark chocolate creates a flavor profile that’s both rich and balanced. It’s naturally gluten-free, requires no oven time, and can be made ahead—ideal for stress-free entertaining or a weekend indulgence. Plus, it’s easy to customize and serves beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
Shredded unsweetened coconut
Almond flour
Almonds (finely chopped or crushed)
Maple syrup or honey
Coconut oil (melted)
Salt
For the chocolate filling:
Dark chocolate (chopped or chips)
Coconut cream or full-fat canned coconut milk
Coconut oil or butter
Vanilla extract
Salt
For garnish (optional):
Toasted coconut flakes
Chopped or whole almonds
Sea salt flakes
Shaved chocolate
Directions
Prepare the crust:
In a bowl, mix together shredded coconut, almond flour, crushed almonds, melted coconut oil, maple syrup, and a pinch of salt.
Press the mixture firmly into the bottom and up the sides of a tart pan (9-inch works well).
Chill in the freezer for 20–30 minutes until firm.
Make the filling:
In a small saucepan, heat the coconut cream until just simmering.
Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 2–3 minutes, then stir until smooth.
Stir in coconut oil, vanilla, and salt until fully combined.
Assemble the tart:
Pour the chocolate filling into the chilled crust and spread evenly.
Garnish with toasted coconut, almonds, and sea salt if desired.
Refrigerate for at least 2–3 hours until set.
Serve:
Once firm, slice and serve chilled or at room temperature for a softer texture.
Servings and timing
This recipe makes one 9-inch tart, serving 10–12 people. It takes about 20 minutes to prepare, plus 2–3 hours to chill and set, for a total time of approximately 3 hours and 20 minutes.
Variations
Nut-Free Version: Use sunflower seeds and seed butter to make a nut-free crust.
Extra Coconut Flavor: Add coconut extract to the filling for a deeper coconut taste.
Add a Crunchy Layer: Sprinkle a thin layer of crushed almonds or coconut flakes over the crust before adding the ganache.
Boozy Twist: Add a splash of almond or coconut liqueur to the chocolate filling.
Mini Tarts: Make individual portions using mini tart pans or a muffin tin with liners.
Storage/Reheating
Store the tart covered in the refrigerator for up to 5 days. For best texture, let it sit at room temperature for 10–15 minutes before serving. To freeze, wrap tightly and store for up to 2 months. Thaw overnight in the refrigerator before serving. This tart does not require reheating.
FAQs
Can I use sweetened coconut?
Yes, but reduce or omit the maple syrup in the crust to balance the sweetness.
Is almond flour the same as almond meal?
They’re similar, but almond flour is finer and preferred for a smoother crust texture.
Can I use canned coconut milk instead of coconut cream?
Yes, use only the thick top part of a full-fat can of coconut milk for best results.
What type of chocolate should I use?
Use high-quality dark or semi-sweet chocolate for a rich, balanced filling.
Can I make this tart ahead of time?
Yes, it can be made up to 2 days in advance and stored in the fridge.
How do I toast coconut and almonds?
Spread on a baking sheet and toast in a 350°F (175°C) oven for 5–8 minutes, stirring occasionally, until golden.
Can I make this tart vegan?
Yes, use dairy-free chocolate and maple syrup to keep the tart completely vegan.
Does this tart travel well?
Yes, it’s great for parties or potlucks. Keep it chilled during transport for best presentation.
What if I don’t have a tart pan?
You can use a springform pan or pie dish instead, though the presentation may differ slightly.
Can I add a layer of jam or caramel?
Yes, spread a thin layer of raspberry jam or coconut caramel on the crust before adding the chocolate filling for extra flavor.
Conclusion
Chocolate Coconut Almond Tart is an elegant, no-bake dessert that combines luxurious chocolate ganache with a nutty, coconut-infused crust for a flavor-packed treat. With its irresistible texture and rich, balanced taste, it’s sure to impress guests and satisfy your sweet tooth. Simple to prepare and stunning to serve, this tart is a go-to recipe for any chocolate lover looking for something a little extra special.
Chocolate Coconut Almond Tart is a luxurious no-bake dessert with a crunchy almond-coconut crust and a rich, silky chocolate ganache filling. Naturally gluten-free and incredibly flavorful, it’s the perfect treat for chocolate lovers and a showstopper for any occasion.
Ingredients
For the crust:
1 cup shredded unsweetened coconut
1 cup almond flour
1/2 cup almonds, finely chopped
1/4 cup maple syrup or honey
1/4 cup coconut oil, melted
1/4 tsp salt
For the chocolate filling:
1 1/2 cups dark chocolate (chopped or chips)
3/4 cup coconut cream or thick part of full-fat coconut milk
2 tbsp coconut oil or butter
1 tsp vanilla extract
1/4 tsp salt
For garnish (optional):
Toasted coconut flakes
Chopped or whole almonds
Sea salt flakes
Shaved chocolate
Instructions
Prepare the crust: In a bowl, mix shredded coconut, almond flour, chopped almonds, melted coconut oil, maple syrup, and salt until combined.
Press mixture firmly into the bottom and sides of a 9-inch tart pan. Chill in the freezer for 20–30 minutes until set.
Make the filling: Heat coconut cream in a small saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit for 2–3 minutes, then stir until smooth.
Stir in coconut oil, vanilla extract, and salt until fully incorporated.
Assemble the tart: Pour chocolate filling into the chilled crust. Smooth the top with a spatula.
Garnish with toasted coconut, chopped almonds, and sea salt if desired.
Refrigerate for 2–3 hours, or until fully set.
Serve: Slice and serve chilled or let sit at room temperature for 10–15 minutes for a softer texture.
Notes
Use only the thick part of canned coconut milk for best ganache texture.Make it vegan by using maple syrup and dairy-free chocolate.For extra crunch, sprinkle chopped nuts or coconut flakes under the ganache.Can be made up to 2 days in advance and stored in the fridge.Freezes well for up to 2 months. Thaw overnight in the fridge.
