I remember the first time I made this homemade chocolate coconut almond tart; it was for a cozy gathering with friends. I wanted something special that would impress but didn’t require hours in the kitchen. As the aroma of almonds and chocolate filled my home, I knew I was onto something magical.
Want a taste? Grab your apron, and let’s get baking!
You’ll Love This Chocolate Coconut Almond Tart!
This is a heavenly harmony of flavor and texture: The melt-in-your-mouth chocolate filling perfectly contrasts with the crumbly crust, creating a satisfying mouthfeel. The nutty almonds and chewy coconut cut through the chocolate decadence, occasionally surprising you with a hint of sea salt. Everything just clicks!
It’s a showstopper at any party: Chocolate desserts are already a classic crowd-pleaser. And this chocolate coconut almond tart makes for a head-turning sweet treat. The golden brown crust, sliced almonds, and shredded coconut stand out on the luscious chocolate canvas, leaving everyone mouth-watering.
It’s incredibly easy and quick to make: Despite its fancy appearance, this basic recipe only calls for 7 main ingredients and around 10 minutes for baking.
This recipe is vegan and gluten-free: Good news for vegans and those with gluten sensitivities! My recipe uses dairy-free and gluten-free ingredients, so feel free to dig in!
6 Easy Steps To Make Chocolate Coconut Almond Tart
Ingredients
Here are what you need to prepare:
- Almond flour: I swear by almond flour because it’s not only gluten-free but also adds a nutty flavor and brings out a crumbly texture that we all love.
- Bittersweet chocolate: Its perfect balance of bitterness and sweetness stands up to the nutty kick of this dessert. Remember to choose dairy-free chocolate to keep the tart vegan.
- Coconut milk: My favorite is full-fat coconut milk, which makes the chocolate filling even richer and creamier with a nice tropical hint.
- Almonds (whole and sliced) and shredded coconut: I used almonds both in the crust and topping to intensify the nutty note. Shredded coconut adds complexity to the flavor while creating a chewy delight.
- Coconut oil: The oil binds the flour and chopped almonds together, ensuring the crust won’t fall apart after baking.
- Maple syrup: I use maple syrup as the main sweetener instead of sugar for its unique caramel taste.
- Sea salt: A sprinkle of sea salt on top complements the chocolate-y richness and nuttiness of the tart.
Instructions
Step 1
First things first, let your oven preheat to 300°F or 149°C. This step is super important because it sets the stage for our tart to bake perfectly.
Step 2
I love using my food processor for the crust. It makes the process a breeze! Toss in your almond flour and whole almonds, and pulse them together until the nuts are coarsely chopped. You don’t want it to be ground too finely!
Next, pour in the coconut oil and maple syrup. Pulse the mixture again until it comes together and feels crumbly. Trust me, the aroma is heavenly!
Step 3
Now, here’s where it gets fun. I usually flour my fingers and press the dough firmly into a tart pan (I use a 9-inch one). It’s crucial to get it nice and tight in the pan for that perfect crust.
If you don’t want to get your hands dirty, use the bottom of a measuring cup instead (remember to flour it, as well).
I like to place the pan on a baking sheet for easy handling. Pop it in the oven and let it bake for about 10 to 12 minutes until it turns a lovely golden brown. You can use pie weights if you prefer, but I often skip that step and still get great results!
Once it’s done, take it out of the oven and let it cool on a wire rack. It’s hard to resist the temptation to dig in right away, but a little patience will pay off!
Step 4
Now, onto the filling, which is the star of the show! Place your chopped chocolate in a medium bowl and drizzle the maple syrup over the top. Set it aside for a moment. Pour the canned coconut milk in a saucepan and bring it to a gentle boil over medium heat.
Once it starts bubbling, pour it over the chocolate and maple syrup mixture. Give it a good stir until everything is beautifully smooth. I could eat this filling straight from the bowl—so rich and indulgent!
Step 5
Pour that rich chocolate filling into your cooled crust, spreading it evenly. For an extra touch, sprinkle on some sliced almonds, shredded coconut, and a sprinkle of sea salt. This combination adds a fantastic texture and flavor contrast that I absolutely love!
Step 6
Now, it’s time for the tart to chill. Cover it loosely and pop it in the fridge for about 3 to 4 hours, or if you can wait, let it set overnight. It can stay good for up to 3 days in the fridge, but I promise it won’t last that long.
Once it’s completely set, slice it up and dig in! I like to keep the leftover tart (if there are any!) covered in the fridge for up to 5 days.
Not a chocoholic? Check out this almond coconut cake or coconut cream pie recipe!
Some Baking Tips
Making Ahead & Storing
This recipe is a total lifesaver for those times when you’re entertaining guests! You can whip up the entire tart in advance; just cover it tightly with plastic wrap and pop it in the fridge for up to 3 days before your big event.
If you’re feeling super organized, you can even freeze the tart! Just wrap it well, and it’ll stay good for 3 months at best. When you’re ready to enjoy it, simply let it thaw in the fridge.
Just a heads up: it might be a bit firm after defrosting, so I recommend letting it rest at room temp for about half an hour before serving. This way, you’ll have the perfect texture to delight your taste buds!
Spice Up The Toppings
I’ve tried toasting the coconut and almonds, and the result was truly impressive. Toasting brings out their aroma while adding a delightful crunch to the texture.
If your kids crave more chocolate, feel free to sprinkle some chopped chocolate on top.
Make It A Double Dose of Chocolate
Want a full-on chocolate dessert? I’ve got you covered! Instead of the almond crust, I whipped up a blend of oats, almond flour, cocoa powder, and a touch of espresso powder to deepen the chocolate note. Trust me; it turns out so decadent that it feels like it’s straight out of a bakery.
If this still doesn’t hit the spot, this triple chocolate cake won’t let you down!
FAQs
What Are Some Almond Alternatives?
The options are endless! Try pistachios, pecans, walnuts, or hazelnuts; they all deliver a unique nutty hint.
Can I Make A Chocolate Coconut Almond Pie Instead?
Yes, of course! Just bake it in a 9-inch pie dish, and you’re in for a chocolate coconut almond pie. Remember that the slices might be a bit messy.
What Can I Use Instead Of The Almond Crust?
You can make a classic graham cracker crust. It’s just that this version won’t be gluten-free.
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Happy baking, everyone! I can’t wait for you to try this chocolate tart; it’s a true crowd-pleaser!
Chocolate Coconut Almond Tart recipe
Ingredients
The Crust
- 1 cup whole almonds (unsalted)
- 1 cup spooned and leveled almond flour
- 2 tbsp pure maple syrup
- 3 tbsp melted coconut oil
Filling and Topping
- 3 bittersweet chocolate bars (4 ounces each, coarsely chopped)
- 1 can full-fat coconut milk (13.5 ounces)
- 1 tbsp pure maple syrup
- A handful sliced almond and unsweetened shredded coconut
- A pinch sea salt
Instructions
- Start by preheating your oven to 300°F or 149°C to ensure the perfect baking environment for your tart.
- In a food processor, pulse almond flour and whole almonds until coarsely chopped, then mix in melted coconut oil and maple syrup until crumbly. Press the mixture tightly into a 9-inch tart pan and bake for 10 to 12 minutes until golden brown.
- Remove the crust from the oven and let it cool on a wire rack before adding the filling.
- Place chopped chocolate in a bowl, drizzle with maple syrup, and set aside. In a saucepan, bring the coconut milk to a boil and pour it over the chocolate, stirring until smooth.
- Pour the filling into the cooled crust, then top with sliced almonds, shredded coconut, and a sprinkle of sea salt for added flavor and texture.
- Cover the tart loosely and refrigerate it for 3 to 4 hours, or overnight, to let it set. It can last in the fridge for 2 to 3 days.
- Once set, slice the tart and enjoy! Any leftovers can be stored in the fridge for 5 days at best.
Notes
- Make the tart 3 days in advance, cover it tightly, and store it in the fridge for 3 days. Or else, freeze it for 3 months.
- Toast the coconut and almonds to enhance their aroma. Sprinkle some chopped chocolate for extra flavor.
- Make a crust from oats, almond flour, cocoa powder, and espresso powder for a richer chocolate note.
