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 so many people made it (and loved it!) I knew I needed to create a new version. 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.

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.

Let’s make a beautiful Chocolate Berry Tart!

The crust is absolutely delicious and simple to make. It’s made with:

  • Shredded Coconut
  • Almond Flour
  • Maple Syrup
  • Coconut Oil
  • Salt

We love a simple recipe! It’s crisp, holds up well without getting soggy, and has a delicious flavor. The coconut is subtle. It doesn’t majorly impact the flavor if you’re not a coconut lover, it just adds a lovely texture to the crust. However, if you’re majorly anti-coconut, you can use all almond flour.

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.

For the chocolate berry filling

Because I’m a chocoholic, I had to use a delicious vegan chocolate ganache for the filling of this chocolate berry tart. To jazz it up and add extra *oomph* I added a healthy dose of 100% raspberry preserves. The preserves add an amazing fruity sweetness to the chocolate. You can customize this by using whatever fruit and fruit preserves that you want. You could also leave the preserves out, but they add a delicious flavor so I recommend keeping them in!

I topped it with those gorgeous berries, and voila! Beautiful, healthy, and delicious. I use blueberries, raspberries, and blackberries on top, but you can use your favorite berry or berry combo.

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. Even cherries would be a great addition. Yum!

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

Want more gluten-free & vegan berry goodness?

Bakerita | Rachel Conners

Chocolate Berry Tart (Gluten-Free, Vegan, & Paleo)

5 from 6 reviews
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.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 1 9-inch tart

Ingredients
 

  • For the crust½ cup, 40g unsweetened shredded coconut
  • 1½ cups 190g blanched almond flour
  • 2 tablespoons 30g coconut oil, melted
  • 2 tablespoons 30g maple syrup
  • ¼ tsp salt
  • For the ganache½ cup canned full-fat coconut milk
  • 6 oz. 140g bittersweet chocolate, finely chopped
  • ¼ cup raspberry preserves, 100% fruit
  • For the toppingAssorted fresh berries or fruit of your choice, I used raspberries, blueberries, and blackberries

Instructions
 

  • For the crustPreheat 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).
  • 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.
  • 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 ganachePlace 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 tartPour 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.

Notes

If keeping paleo/vegan, make sure you’re using paleo & vegan chocolate, which can be found at most health food stores!
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