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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.
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!
Can I make this today to be served tomorrow? Love your recipes
Yes you can definitely make this one ahead of time!