Paleo Vegan Chocolate Tart
This Paleo Vegan Chocolate Tart is a decadent, silky dessert that’s simple to make with just seven whole-food ingredients. Perfect for impressing guests while staying dairy-free, egg-free, grain-free, and nut-free, this tart is also adaptable for AIP compliance. The press-in crust and rich chocolate filling make it an elegant, allergen-friendly treat ideal for holidays or special occasions.
Paleo Vegan Chocolate Tart
12
servings10
minutes35
minutes392
kcalIngredients
Crust
1 1/2 cups tigernut flour
1/2 cup cacao powder (or carob powder for AIP)
1/4 cup coconut oil or dairy-free butter
2 tbsp honey or maple syrup
Pinch of salt
Filling
1 1/2 cups full-fat, canned unsweetened coconut cream
12 oz bittersweet chocolate (or carob chips for AIP)
1 tsp vanilla extract
1 tsp salt
Directions
- Preheat oven to 350°F (175°C). In a medium bowl, combine tigernut flour, cacao powder (or carob powder), coconut oil (or dairy-free butter), honey (or maple syrup), and a pinch of salt. Mix with a spatula, then use your fingers until the mixture resembles wet sand. If too dry, add more coconut oil, 1 tsp at a time.
- Press the mixture into a 6 or 8-inch springform pan, ensuring it covers the bottom and extends at least 1 inch up the sides. Poke the bottom with a fork a few times.
- Bake crust for 15 minutes. Remove from oven and let cool completely.
- Chop bittersweet chocolate (or carob chips) and set aside.
- In a saucepan, heat coconut cream, salt, and vanilla extract over medium heat until steaming or at a low simmer.
- Remove from heat, add chopped chocolate, and stir with a spatula until smooth and glossy.
- Pour the filling into the cooled crust. Let it cool to room temperature, then refrigerate for several hours or overnight until firm.
- Serve as is or garnish with coconut whipped cream, chocolate shavings, or fresh berries.
Serving Suggestions
Pair this Paleo Vegan Chocolate Tart with fresh berries or a dollop of coconut whipped cream for a refreshing contrast to its rich, silky texture. For a complete dessert spread, serve alongside a fruit salad or Paleo-compliant baked goods. This tart is perfect for holiday gatherings or as an elegant finish to a dinner party.
Why This Paleo and AIP-Friendly Dessert?
This tart uses nutrient-dense, allergen-friendly ingredients like tigernut flour and coconut cream to create a decadent dessert that fits Paleo and Whole30 lifestyles. The option to use carob instead of chocolate makes it adaptable for AIP diets, ensuring inclusivity for those with autoimmune conditions. With minimal ingredients and straightforward preparation, it delivers maximum flavor without compromising dietary needs.
Tips for Success
- Ensure the crust mixture has a wet sand consistency; add more coconut oil if it’s too crumbly.
- Use high-quality bittersweet chocolate or carob chips to ensure the filling sets properly. Maintain the chocolate-to-coconut-cream ratio to avoid a runny texture.
- For AIP compliance, substitute cacao powder and chocolate with carob powder and carob chips.
- Store leftovers in an airtight container in the refrigerator for up to 3 Ditto
- Reheat in the oven at 350°F (175°C) or microwave until warmed through.
- Make the crust and filling ahead of time and refrigerate until ready to serve for easier preparation.
