Paleo Vegan Dark Chocolate Tart

Total time2 hr 35 min

Prep time25 min

Cook time10 min

This rich, no-bake-style tart starts with a simple press-in crust of almond flour, cocoa powder, and melted coconut oil, baked just until set and cooled to a firm, sliceable base. The filling comes together as a glossy, deeply chocolatey ganache built on full-fat coconut milk, warmed gently and whisked with a splash of pure vanilla until silky smooth. Once poured into the cooled crust and chilled, it firms up into a dense, fudgy layer that slices clean and tastes far more indulgent than it looks. A scatter of flaky sea salt and a few fresh raspberries on top add just the right contrast of salty and bright against all that dark chocolate. It's an easy make-ahead dessert, and it fits neatly into a Paleo spread without any fuss. Keep it chilled until right before serving for the cleanest slices and the best texture.

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Ingredients

8 servings

For the crust

1 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
3 tbsp unsweetened cocoa powder
2 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp fine salt
3 tbsp coconut oil, melted
1 tbsp cold water

For the filling

1 can (13.5 oz) full-fat coconut milk
8 oz vegan chocolate, finely chopped
2 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp pure vanilla extract
¼ tsp fine salt

For serving

flaky sea salt, for finishing (optional)
fresh raspberries, for serving (optional)

Instructions

1
Preheat the oven to 350°F (175°C). In a food processor, pulse together the almond flour, cocoa powder, organic cane sugar, and salt until combined, about 5 pulses.
2
Add the melted coconut oil and cold water to the food processor and pulse until the mixture clumps together and holds its shape when pressed between your fingers, about 8–10 pulses.

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