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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)
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.
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.