by 
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.
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 :)