If you love the combination of chocolate, coconut, and almonds, this tart is a dream come true. It’s naturally gluten-free, easy to prepare, and requires no complicated steps. The no-bake filling and baked crust come together beautifully for a decadent dessert that looks impressive but is surprisingly simple to make. It’s also perfect for making ahead, so you can focus on entertaining while dessert chills.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shredded unsweetened coconut
Almond flour
Maple syrup or honey
Coconut oil
Salt
Dark chocolate (chopped or chips)
Full-fat coconut milk
Vanilla extract
Sliced almonds (for topping, optional)
Toasted coconut flakes (for topping, optional)
Direction
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine shredded coconut, almond flour, a pinch of salt, maple syrup (or honey), and melted coconut oil. Stir until a sticky dough forms.
Press the mixture evenly into the bottom and up the sides of a tart pan. Use the back of a spoon to pack it tightly.
Bake the crust for 10–12 minutes, or until golden brown. Remove from the oven and let it cool completely.
While the crust is cooling, heat the coconut milk in a saucepan over medium heat until it just begins to simmer. Do not boil.
Pour the hot coconut milk over the chopped dark chocolate in a bowl. Let it sit for a minute, then stir until smooth and glossy.
Add vanilla extract and mix until fully incorporated.
Pour the chocolate ganache into the cooled crust, spreading it evenly.
Refrigerate the tart for at least 2–3 hours or until the ganache is firm.
Before serving, garnish with sliced almonds and toasted coconut flakes if desired.
Servings and timing
This recipe yields 8 servings. Preparation time: 15 minutes Baking time: 10–12 minutes Chilling time: 2–3 hours Total time: approximately 3 hours and 30 minutes
Variations
Use a mix of nuts in the crust for added texture and flavor.
Add a splash of almond extract to enhance the nutty flavor.
Sprinkle sea salt on top for a sweet-salty contrast.
Make it vegan by using maple syrup and dairy-free chocolate.
Add chopped dried fruit like cherries or dates into the crust for a fruity twist.
Storage/Reheating
Store the tart in the refrigerator, covered, for up to 5 days. For best texture, let it sit at room temperature for 10–15 minutes before serving. This tart freezes well for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before serving. Reheating is not necessary as the tart is meant to be served chilled or at room temperature.
FAQs
Can I use sweetened shredded coconut?
Yes, but the crust will be sweeter. If you use sweetened coconut, consider reducing the amount of sweetener in the crust slightly.
What type of chocolate works best for the ganache?
Use good-quality dark chocolate (60–70% cocoa) for a rich and balanced flavor. Semi-sweet chocolate also works well.
Can I make this tart ahead of time?
Absolutely. This tart can be made up to 2 days in advance and stored in the fridge until ready to serve.
Is this tart gluten-free?
Yes, this recipe is naturally gluten-free thanks to the almond flour and coconut crust.
Can I use another type of milk instead of coconut milk?
Full-fat coconut milk provides the best texture and flavor, but you could try using heavy cream or another rich, non-dairy milk alternative. Results may vary.
How can I toast the coconut flakes for garnish?
Spread the flakes on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring once or twice until golden brown.
What can I use instead of almond flour?
Finely ground nuts like hazelnuts or cashews can work, or you can try oat flour for a slightly different flavor.
How do I prevent the crust from crumbling?
Be sure to pack the crust mixture firmly into the tart pan and bake until golden. Let it cool completely before adding the ganache.
Can I use a pie pan instead of a tart pan?
Yes, just ensure the sides are supported, and the crust is pressed evenly. A springform pan also works well.
Is the tart too rich for kids?
The tart is rich but not overly sweet. If making for kids, you might consider using a slightly sweeter chocolate or adding a bit more maple syrup to the ganache.
Conclusion
This Chocolate Coconut Almond Tart is a beautiful and indulgent dessert that offers the perfect balance of texture and flavor. With its nutty crust and smooth chocolate filling, it’s sure to become a go-to recipe for holidays, dinner parties, or any time you’re craving something a little extra special.
This Chocolate Coconut Almond Tart is a decadent dessert with a crunchy almond-coconut crust and a smooth, rich chocolate ganache filling. Naturally gluten-free and easy to prepare, it’s an elegant treat perfect for any occasion.
Ingredients
1 1/2 cups shredded unsweetened coconut
1 cup almond flour
3 tablespoons maple syrup or honey
1/4 cup coconut oil, melted
Pinch of salt
1 1/4 cups dark chocolate (chopped or chips)
3/4 cup full-fat coconut milk
1 teaspoon vanilla extract
Sliced almonds (for topping, optional)
Toasted coconut flakes (for topping, optional)
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine shredded coconut, almond flour, salt, maple syrup or honey, and melted coconut oil. Mix until a sticky dough forms.
Press the mixture firmly into the bottom and sides of a tart pan. Use the back of a spoon to pack it evenly.
Bake the crust for 10–12 minutes or until golden brown. Let it cool completely.
While the crust is cooling, heat the coconut milk in a saucepan over medium heat until it just begins to simmer. Do not boil.
Pour the hot coconut milk over the chopped chocolate in a heatproof bowl. Let it sit for 1 minute, then stir until smooth and glossy.
Stir in the vanilla extract until fully incorporated.
Pour the chocolate ganache into the cooled crust and smooth the top with a spatula.
Refrigerate the tart for 2–3 hours or until the ganache is firm.
Before serving, garnish with sliced almonds and toasted coconut flakes if desired.
Notes
Use almond extract instead of vanilla for a stronger nutty flavor.Sprinkle sea salt on top for contrast.To make it vegan, use maple syrup and dairy-free chocolate.For added flavor and texture, mix in chopped dried fruit like cherries or dates into the crust.This tart freezes well; wrap tightly and thaw in the fridge before serving.
