Chocolate Berry Tart (Gluten Free, 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.

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.
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.
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!
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?
- No-Bake Blueberry Cheesecake
- Chocolate Raspberry Tartlets
- Blueberry Crisp Tart with Oatmeal Crust
- Chocolate Raspberry Tart

Chocolate Berry Tart (Gluten-Free, Vegan, & Paleo)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 9-inch tart 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
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.
Ingredients
For the crust
- ½ 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 ganache
- ½ cup 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)
Instructions
For the crust
- 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).
- 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 ganache
- 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
- 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.
Notes
If keeping paleo/vegan, make sure you’re using paleo & vegan chocolate, which can be found at most health food stores!
This looks absolutely delicious!
Looks amazing! I LOVE chocolate ganache, and with berries, oh my! :)
These are some seriously gorgeous pictures Rachel! Beautiful tart!
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!
Once you try it, you probably won’t even know it’s vegan! Let me know if you like it :)
This looks amazingly good Rachel! Beautiful pics!
Looks to pretty to eat! LOVE summer berries!
Beautiful tart! And your pie server is so lovely, very jealous!
There is nothing to say about this post other than: ABSOLUTELY STUNNING. Seriously. What a perfect dessert for summertime!
this tart is so incredibly gorgeous! love it!
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 ;-)
Such a beautiful tart! It most definitely does NOT look healthy. I would love a slice or three!
This is gorgeous! I loved your last chocolate-macadamia tart, and I love this one as well! Everything is better with fresh summer berries!
Wow, so pretty with all those colors! Ganache and preserves are always a good thing : ) This sounds wonderful!
This is so pretty! It definitely doesn’t look vegan, gluten free and paleo! I would never know the difference. Gorgeous! :)
Since it’s vegan that means I can eat two slices, right?
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!
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.
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!
Haha thank you!! I definitely put a little effort into making them straight, haha.
This looks so good. If I make it without the coconut, should I change the amount of flour? I like coconut but my guests may not.
Thanks
Michele
Yes add an extra half cup of almond flour if you skip the coconut!
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
Thanks Stephanie!! Hope you like it :) xox
So pretty!
Can’t what to try :)
This was a delicious and easy recipe! My tart came out delicious! Thanks for posting!
So glad that you enjoyed it Nadya! Thanks for trying it :)
stunning recipe, perfect end to a wedding meal, and vegan!!
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 :)
So glad it turned out so well for you, even with the changes! Thanks for trying it!
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…
Hi Rochelle, I would say that it would stay good unbaked for about 3-5 days tightly wrapped in the refrigerator. I would bake it right before using!
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!
Hey again! Alright, thanks for the advice. I’ll make only the crust then and leave the rest for right before serving. I’ll let you know how it turned out, it’s for my goddaughter’s baptism. ;-)
Great! Just make sure you leave time for the filling to set :) Hope you like it!
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.
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.
So glad to hear you liked it!! Thanks for stopping by, Dani.
I can’t believe something so delisious tasting can be made so quickly! Amazing!!
Thanks so much for sharing your recipe with us as part of our Fast and Easy Paleo Recipes link party – it looks fantastic!
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.
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?
Thx
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 :)
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:)
Hi Stacey! That would definitely work just perfectly. Hope you enjoy the tart, have a good Thanksgiving!
Looks delicious. I love tart with fresh fruits.
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!
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
Hi GM, you could double the ingredients and divide them between two 9-inch pans. Hope you like the tart!
Hi,this looks amazing but my husband hates coconut! What can I substitute the coconut milk with? Any other non dairy alternative?
Most thick/creamy dairy-free milks should work well!
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!!!
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 :)
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!
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 :)
I made this yesterday for the Fourth of July when my husband and I were having some friends over. It was delicious! I am super excited to try more of your recipes!
Yay so thrilled to hear it was a hit!! Glad you enjoyed it :)
Any idea if this will work if we add a nut butter into the chocolate filling? I was thinking of making this into a peanut butter chocolate tart since we loved be fruit one so much. I’m just concerned that the peanut butter will make the chocolate seize up. Would you suggest eliminating the coconut milk or subbing half that and half coconut milk?
Hi Anthony, you can definitely add some nut butter to the filling. I definitely wouldn’t leave out the coconut milk though, I’d just add about 1/4 cup peanut butter to the filling and whisk it in with the chocolate. No need to leave out any coconut milk. Enjoy :)
This is the best vegan dessert i have made EVER!!!!!!
I make this ALL the time – very very happy! the only thing i add is a heap of freshly cracked Himalayan Salt to the base mixture to cut the sweetness…. makes a very good taste combo…. also i use a bit of de-seeded finely sliced chilli along with the berries as decoration…. AMAZE!!!!! Thank you so much for the recipe!!!
PS this is my first time EVER commenting on a recipe!!!
I’m so thrilled you love it so much Carlos! thanks so much for sharing your feedback with me and leaving a comment – love the chili on top :)
This recipe came out fabulously!!! I absolutely loved it and so did all of our guests! Looking for an excuse to host another party to make this fabulous treat once again.
So glad it was a hit with you and your guests, Krystal! Thanks so much for the feedback.
I’ve made this recipe several times for summer birthdays, and it always turns out fabulous. It’s deceptively easy to make while also being elegant and festive.
So glad you’re loving it, Eva!