Chocolate Berry Tart (GF, Paleo, Vegan)

This Chocolate Berry Tart has vegan chocolate ganache in an almond flour crust, topped with fresh berries! This easy, impressive dessert recipe is Paleo, gluten-free, vegan and refined sugar-free.

This Chocolate Berry Tart has vegan chocolate ganache in an almond flour crust, topped with berries! It is Paleo, gluten-free, vegan and refined sugar-free.

Remember this Dark Chocolate, Coconut & Macadamia Nut Tart? If you don’t…go look. I’ll wait…

See it? Good. Well, after it got made by so many people I knew I needed to create a new version, while still keeping it delicious as well as paleo, vegan, and gluten free (not a very easy task). So this time around the paleo, gluten free, vegan tart block, I went summery. I got inspired by the gorgeous berries staring at me in the market, and knew I could create a gorgeous and damn delicious berry tart with them (not to be cocky or anything).

This Chocolate Berry Tart has vegan chocolate ganache in an almond flour crust, topped with berries! It is Paleo, gluten-free, vegan and refined sugar-free.

Because I’m a chocoholic, I kept the chocolate ganache in the tart, but I added a healthy dose of 100% raspberry preserves which added an amazing fruity sweetness to the chocolate. I then topped it with those gorgeous berries, and voila! Beautiful, healthy, and delicious.

The crust is the same as the original recipe, meaning it still has some coconut in it. But really – you can’t taste the coconut because it gets all ground up in the food processor. It just adds a lovely texture to the crust.

This Chocolate Berry Tart has vegan chocolate ganache in an almond flour crust, topped with berries! It is Paleo, gluten-free, vegan and refined sugar-free.

The used blueberries, raspberries, and blackberries on top, with raspberry preserves mixed into the chocolate, but you can use whatever fruit and fruit preserves that you want, or you could leave the preserves out. Strawberry would of course be amazing (hello, a chocolate strawberry tart?! Might be next on my to-do list), as would more tropical fruits like banana or mango. Yum!

The possibilities here are endless, and I do hope you’ll try it! If you do, make sure to let me know what you think (and if you make any changes, let everyone know how they turned out in the comments section!). Enjoy!

This Chocolate Berry Tart has vegan chocolate ganache in an almond flour crust, topped with berries! It is Paleo, gluten-free, vegan and refined sugar-free.

Chocolate Berry Tart (GF, Vegan, Paleo)
Serves: 1 9-inch tart
For the crust
  • ½ cup (40g) unsweetened shredded coconut
  • 1 ½ cups (190g) almond flour
  • 2 tablespoons (30g) coconut oil, melted
  • 2 tablespoons (30g) maple syrup
  • ¼ tsp salt
For the ganache
  • ½ cup (120ml) canned full-fat coconut milk
  • 6 oz. (140g) bittersweet chocolate, finely chopped
  • ¼ cup raspberry preserves (100% fruit)
For the topping
  • Assorted fresh berries or fruit of your choice (I used raspberries, blueberries and blackberries)
For the crust
  1. Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
  2. Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
  3. Bake in center of oven until golden and firm, about 12-16 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
For the ganache
  1. Place finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves.
To assemble the tart
  1. Pour warm chocolate mixture into cooled tart shell. Allow to cool for about 20 minutes, and then arrange the berries (or whatever fruit you are using) on top as desired. Chill for at least one hour or until set and serve.
If keeping paleo/vegan, make sure you're using paleo/vegan chocolate, which can be found at most health food stores!

The recipe is a part of the Fast and Easy Paleo Recipes Link Party!


  1. This looks absolutely delicious!

  2. Looks amazing! I LOVE chocolate ganache, and with berries, oh my! :)

  3. These are some seriously gorgeous pictures Rachel! Beautiful tart!

  4. I’ve never made it a point to go vegan in my desserts,although this
    has been in a summer standby forever…think I’ll try it your way!
    Thanks…looks delicious!

  5. This looks amazingly good Rachel! Beautiful pics!

  6. Looks to pretty to eat! LOVE summer berries!

  7. Beautiful tart! And your pie server is so lovely, very jealous!

  8. There is nothing to say about this post other than: ABSOLUTELY STUNNING. Seriously. What a perfect dessert for summertime!

  9. this tart is so incredibly gorgeous! love it!

  10. Wow that looks amazing! I can’t believe it’s so healthy! I definitely plan to make it this weekend! It’s healthfulness will just be our little secret ;-)

  11. Such a beautiful tart! It most definitely does NOT look healthy. I would love a slice or three!

  12. This is gorgeous! I loved your last chocolate-macadamia tart, and I love this one as well! Everything is better with fresh summer berries!

  13. Wow, so pretty with all those colors! Ganache and preserves are always a good thing : ) This sounds wonderful!

  14. This is so pretty! It definitely doesn’t look vegan, gluten free and paleo! I would never know the difference. Gorgeous! :)

  15. Since it’s vegan that means I can eat two slices, right?

  16. Wow! That is one gorgeous tart! Those berries look amazing! I am a HUGE fan of the berry + chocolate combo. That tart is totally calling my name! I can’t believe it’s vegan, paleo, and GF!

  17. I am soooooooo impressed with your special dietary restriction dessert skills. I am LOST without butter and sugar but chocolate and berries? I can totally get behind that. This is gorgeous girl!!!

    • Thanks so much! After my sister became GF and mostly SF (and tried out the paleo diet) I was determined to make pretty, and not only edible but DELICIOUS desserts that she and everyone else can enjoy. The best thing about this tart is how non-obviously healthy it is, haha.

  18. This looks unbelievable… is it wrong that, immediately after marvelling at that fact that something so decadent could be vegan, I wondered how on Earth you managed to slice it so neatly? Thank you for a gorgeous post!

  19. This looks sooo freaking good. Omg, I can’t wait to give it a try and share it with my paleo friends!! I think they’re going to really enjoy it. Chocolate is just so amazing. Thanks for the recipe Rach!! XO

  20. So pretty!

    Can’t what to try :)

  21. This was a delicious and easy recipe! My tart came out delicious! Thanks for posting!

  22. stunning recipe, perfect end to a wedding meal, and vegan!!

  23. Ohmg! I just whipped this up for my housemate and I. We were impressed! I didn’t have enought chocolate (I only had about 70gms) so I put in 2 tblspns of raw cacao powder. I also didn’t have strawberry jam so I just blended up some strawberries into a purée. I also baked the crust for 25 mins. My oven is terrible!
    Thank you so much for such and amazing recipe! Keep up the amazing work :)

  24. How far in advance do you think you can prepare the pie crust? And should it be stored in the fridge?
    Thanks! Trying this now for the weekend…

  25. Hey Rachel, amazing recipe! I have a question though: i would like to make the tart a 3 weeks before it will be served – do you think it’s possible/fine to freeze it (without the berry topping)? Thanks in advance!

    • Hi Krisztina, I’m honestly not sure if the whole tart would stay well frozen for three weeks, but the crust definitely would. If possible, the filling and topping would probably be better a bit fresher, but the whole thing would probably be fine if you really need to make it that far ahead. Hope you like it!

  26. Love this recipe was a massive hit with my family, thanks for sharing it. Quick question for you, if I have someone with a nut allergy, can I substitute the almond flour for something else? If so would it be the same quantity? Thank you! :)

    • Hi Rochelle, So glad you liked the recipe! To be honest, almond flour has a sort of unique texture in this crust so I’m not sure how well a different sort of gluten-free nut-free flour would substitute here. I would recommend looking for a different crust recipe entirely if you needed to use a different flour.

  27. I made this last night for the 4th of July. I left out the blackberries and added some whipped cream (not vegan) and it was a hit, really beautiful and more delicious than I could have hoped for. Great recipe. I’ll definitely make it again.

  28. Lisa | Mummy Made.It says:

    I can’t believe something so delisious tasting can be made so quickly! Amazing!!

  29. Thanks so much for sharing your recipe with us as part of our Fast and Easy Paleo Recipes link party – it looks fantastic!

  30. I am not much of a dessert eater, but I could REALLY wrap myself into this one! Dark chocolate, berries, what’s not to like? Thanks.

  31. Hi
    I really want to make this!
    Does it matter which brand if coconut milk you use? Some are way more creamy than others. Which brand do you use?
    Also I have my own home made almond meal (from making almond milk). Have you got any idea if that works the same as you almond flour?

    • Hi Peyina! I would definitely use a full-fat coconut milk here. I’ve used a few different brands in the past, but Thai Kitchen is reliable and available in most grocery stores. Also, I used Honeyville brand almond flour, but because this is a crust which is pretty forgiving, you can most definitely use your homemade almond meal no problem! Hope you like the tart :)

  32. we are in a small town which didn’t have canned coconut milk :( do you think I could substitute with heavy cream / I know it’s kinda gross and not vegan, but I am desperate to still make this for thanksgiving:)

  33. Looks delicious. I love tart with fresh fruits.

  34. Hi. Great recipe but could you use something else instead of the coconut oil?

    • Hi Lisa. Definitely! I would use softened unsalted butter instead if you’re not worried about it being vegan, or a softened vegan margarine if you are. Hope you like them!

  35. Hi Rachel,
    This looks so yummy! I have a question tho, can I double the ingredients? I have a family gathering and 9inch pan isn’t enough so I am thinking either I will do two batches or I was wondering to double stuff? Thank u <3

  36. elizabeth says:

    This recipe is amazing. I am making it for the second time this summer. It is so easy, and so delicious. I love the nutty crust with the cool rich ganache. I thought of a million variations on this combo and then i saw that you had already posted them! Great!!!

  37. Hi! This looks amazing and I’m hoping to try it this weekend. I don’t do gluten or refined sugars, so I’m thinking of substituting the 6 oz of bittersweet chocolate with 4 oz of cacao powder and 2 oz of honey. I’ll see if anyone at the BBQ I’m bringing it to even realizes that it’s “healthy”!

    • Hi Colleen – that should work but I can’t say for sure on the ratios so I would taste as I went with the ganache to make sure it’s not too bitter. I hope you like it :)

  38. Thanks for posting this recipe! I made it yesterday for my family because my uncle has dietary restrictions that do not allow him to have any refined sugar or dairy and they loved it! I did have to use unsweetened dark chocolate so I added 3 TSPs of coconut sugar to the coconut milk to compensate. I also made my own raspberry preserves (2 cups rasp/2 cups coconut sugar- boil until 220 F) because of the refined sugar found in preserves sold in stores. Great recipe!

    • So glad that you enjoyed it, Carrie! It’s good to know you can sweet up the chocolate yourself. Thanks so much for sharing your experience with me – I love hearing your adaptations!

  39. Hi! I want to make this for a dinner tomorrow but concerned I cant taste test. Do you think this recipe would work ok by doing a few mini tarts in a muffin pan? Or is it better to stick to this? Thanks

    • Hi Alison! It would definitely work, my only worry would be getting them out of the muffin pan, so I’d make sure to line it with cupcakes liners. Also start checking them for doneness around the 8 minute mark. Hope this helps! Enjoy :)


  1. […] the perfect tagline for the shower and white and blue striped heels could class up a casual look. A chocolate tart with red and blue berries looks like a decadent end to the meal (but it’s paleo and vegan!), […]

  2. […] berry tart makes me long for […]

  3. […] girlfriends over and we decided to bake a fun Paleo dessert. After scouring the internet, we found this gorgeous dish!! I don’t have much to say about it except that it was UNBELIEVABLY delicious […]

  4. […] and vegan with a little bit of substituting, and I’m a major fan of almond flour tart crusts (case. in. point.) so I went for it, and hoped no one would notice it was “healthy”. […]

  5. […] Avocado Pudding (Paleo, Vegan, GF) by The Pretty Bee Chocolate Berry Tart (Paleo, Vegan, GF) by Bakerita Paleo Chocolate Lava Cake by Food Faith […]

  6. […] like tarts = springtime. Because tarts are pretty much the most beautiful dessert there ever was, these recipes have me wishing for spring […]

  7. […] Chocolate Berry Tart from Bakerita […]

  8. […] Chocolate Berry Tart (GF, Paleo, Vegan) […]

  9. […] been around Bakerita for a while…you’ve probably seen some of my favorites. This Chocolate Berry Tart is one my ultimate favorites (and it’s Paleo and vegan!) and this Blueberry Crisp Tart with […]

  10. […] I’ve posted have raspberries as the star. Case in point: no-bake chocolate raspberry tart, chocolate berry tart + mocha raspberry […]

Speak Your Mind