Introducing my 6 ingredient gluten free & vegan chocolate tart!
Incredibly simple to make and trust me…. it will totally take you to chocolate heaven.
This tart is a crowd pleaser so if you’re looking for a dessert to impress your friends then this is it!
Best of all it’s totally gluten and dairy free meaning it will cater for many different food allergies.
I can honestly say this will be the BEST vegan chocolate tart you have ever tried or made before!
What you’re going to love about this Chocolate Tart:
- Super easy
- Decadent
- 6 Ingredients
- Crowd pleaser
- Gluten free & Vegan
Using these ingredient you can get from most supermarkets.
Melting chocolate with coconut milk makes it even more creamy and delicious!
Plus it helps it to set when cooling.
Just look at that vegan chocolate sauce!
With just 2 ingredients you can make the most decadent chocolate sauce.
The gluten free base contains 4 ingredients and is incredibly simple to put together.
It’s raw meaning it speeds up the process and minimises effort.
Simply pressing the chocolate base into a tart tin (I use this one) ready for the chocolate sauce.
That’s it!! It’s now ready to go in the fridge to set.
Allowing it to cool in the fridge for 2-3 hours firms it up to the perfect consistency for serving.
Now if you want to make it look even prettier for guests then try adding berries on top.
IF YOU TRY THIS VEGAN CHOCOLATE TART LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
Finally, how could you resist a slice of this?
It’s the perfect chocolatey consistency!
On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!
Vegan Chocolate Tart
Ingredients
Base
- 300 g ground almonds
- ½ cup cacao powder (55g)
- ⅓ cup maple syrup
- 3 tbsp coconut oil, melted
Chocolate
- 210 g chocolate (I used Ombar coconut)
- ¾ 400ml can coconut milk (full fat) so use 300ml
Instructions
- Firstly add the coconut milk to a pot over a low heat and warm up. Once warm turn off the heat and add the chocolate, then stir until well combined
- Now make the base by adding all the ingredients into a mixing bowl and mix until combined
- Pour the base into a 9 inch (23cm) tart tin and push down until compact (looking for roughly 0.3mm depth)
- Pour the chocolate into the base, sprinkle salt over the top and place in the fridge for 2-3 hours to firm up
- Optional: serve with fresh fruit on top!
Notes
Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.
13 comments
If you didn’t use Ombar coconut, what else do you recommend to keep it gf and vegan, please? Thanks
Hey Lesley, good question! I would just use any gluten free & vegan chocolate 🙂 I personally love ombar but other chocolate will work too just might not be as “creamy” but will still taste great! Let me know how you get on.
This chocolate tart will definitely be on my Christmas table this year!
Tastes and looks amazing and so so easy to make!
Hi. This chocolate tart looks perfect for me to cook tonight for Christmas lunch tomorrow, spent with GF/LF people. I’m not sure if I’m just tired but I can’t see the ingredients list and their quantities. Please advise. And thank you for sharing the recipe.
Hi Liz, they are just a little above where you have left this comment.
What size tart tin did you use?
Hey Sandra, it was a 9″ tart tin 🙂
I am going to do this cake today, can’t wait !
Thanks for this nice and simple receipe 🙂
Hey Cindy, hope you enjoyed it?!
Do you have to use almonds or can you use any nut?? I hate almonds but the rest looks amazing!!!
You could try desiccated coconut instead of almonds in the base. Not tried it myself but feel like it would work.
Let me know how you get on!
Hi can you freeze this choc tart?
I haven’t tried it myself but a few others have mentioned to me that they did. It will last in the fridge for 4 days or so but if needed longer try freezing and let me know how you get on 🙂