No Bake Chocolate Almond Butter Tart (Gluten Free, Paleo + Vegan)
This No Bake Chocolate Almond Butter Tart tastes like a giant almond butter cup! There’s no baking required and it’s gluten-free, paleo, and vegan. You’ll adore this melt in your mouth tart.
As a dessert blogger who doesn’t like cardio and wants to avoid being 300 pounds, I tend to have pretty good self-control around the desserts that are constantly staring back at me every time I open up my fridge or freezer.
These No-Bake Chocolate Almond Butter Tarts though? I’ve been sneaking a bite (or three) every dang time I open up the fridge and see their shiny chocolate tops laden with flaky sea salt over that almond butter goodness…I swear, they call out to me.
In fact, I may or may not have gone to grab a bite of one of them while I’m writing this…I couldn’t help myself 🙈😋 and luckily, despite their incredible deliciousness, they’re SUPER easy to make so as soon as they’re gone, I can make myself more. SWOON.
Now, let’s talk about why this Chocolate Almond Butter Tart is so dang irresistible. Starting with the chocolate no-bake crust! It’s made with almond flour and uses cocoa powder for that chocolatey flavor. Coconut oil and maple syrup hold it together with a touch of kosher salt. It’s all just stirred together and pressed into your pan, and that’s all.
I used three 4.75″ tart pans, but you could certainly just make one large 9″ tart instead, or if you don’t have a tart pan, it can be pressed into a square pan. OR if you wanna go extra mini, do it in a mini muffin tin or muffin pan! You’ve got options, friends.
The filling of this Chocolate Almond Butter Tart is so simple, but oh so good. It reminds me of Reese’s filling, but with almond butter, obviously. We’ve got almond butter, pure maple syrup, coconut oil to help it firm up, a little kosher salt, and coconut flour for a smoother, firmer texture. This goodness seriously meltssss in your mouth.
If almond butter isn’t your jam, make these into giant Reese’s cups by using peanut butter instead! Or go the cashew butter route for some super smooth, buttery deliciousness. Any nut butter would work here, so go crazy and be creative! I’ll definitely be making some new flavors combos of this one.
On top, we’ve got some melted chocolate. It’s melted with a little bit of almond butter, which helps keep the chocolate soft and more ganache – like when it’s chilled. To top it all off, can’t forget the flaky sea salt. The crunchy flakes are the perfect complement to the richness of the tart.
In short, this is a melt-in-your-mouth, candy-like, ULTRA delicious No-Bake Chocolate Almond Butter Tart that is perfect to serve to guests or to keep in your fridge for whenever your sweet tooth hits. I hope you’ll give this gluten-free, paleo + vegan treat a try!
And if you like this Chocolate Almond Butter Tart…you’ll LOVE these Chocolate Almond Butter Bars and these Salted Almond Brownies!
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No Bake Chocolate Almond Butter Tart
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: American
This No Bake Chocolate Almond Butter Tart tastes like a giant almond butter cup. There’s no baking required, and it’s gluten-free, paleo, and vegan, so way better for you than its candy equivalent.
For the crust
- 1½ cups (144g) blanched almond flour
- ¼ cup (21g) unsweetened cocoa powder
- ¼ cup (50g) coconut oil, melted
- 1 tablespoon (20g) pure maple syrup
- ¼ teaspoon kosher salt
For the filling
- 1 cup (256g) creamy almond butter
- 2 tablespoons (40g) maple syrup, you can also use honey
- 2 tablespoons (16g) coconut flour
- 2 tablespoons (25g) coconut oil, melted
- ¼ teaspoon kosher salt, skip if your nut butter is salted
For the chocolate ganache
- 3 ounces dark chocolate, chopped finely
- 2 tablespoons (32g) creamy almond butter
- ½ teaspoon flaky sea salt
- Lightly grease three 4.75” tart pans or one 9” tart pan with coconut oil.
- In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the bottom and up the sides of the prepared tart pan(s); set aside or place in the fridge while making the filling.
- In a mixing bowl, whisk together the almond butter, maple syrup, coconut flour, coconut oil, and kosher salt.
- Pour the filling into the prepared tart crust or crusts and spread to even out. Place in the refrigerator to set before topping with the chocolate.
- Once the filling is set, melt the chocolate and almond butter in a microwave-safe bowl for 30 seconds in the microwave. Stir, and then microwave in 15 second increments until it’s completely melted.
- Spread the melted chocolate on top of the almond butter filling and sprinkle with flaky sea salt.
- Keep tarts stored in an airtight container in a refrigerator or freezer.
- Calories: 322
- Sugar: 7
- Fat: 28
- Carbohydrates: 15
- Fiber: 5
- Protein: 8
OK, so I read this post, drooled over the pics and literally made this within 20 minutes – OMG! It hasn’t even set fully yet but the part I tried is absolutely amazing!! I already told my mom I had a new dessert for her to try later and her response was “Oh, the Bakerita again?” Ha! I’m officially obsessed with your recipes Rachel, they are so simple and taste like they took hours to make! Plus this one just looks fancy, and it could not be easier! The only thing I changed was for the filling I did half almond butter and half peanut butter — SO good!! Love it, thanks again!
I’m literally drooling right now at my desk haha. That gooey almond butter filling looks amazing!! :)
Thank you so much Elizabeth!!
Rachel, I posted a comment the day you posted this recipe but it never showed! I made this and OMG it is PHENOMENAL!! Seriously I have already made this TWICE and your Paleo desserts are a full-blown obsession with me :) I told my mom I had an awesome new dessert for her to try and immediately she said “Oh, the Bakerita again?” This is the most decadent tart I’ve ever had! I mixed half peanut butter with half almond butter for the filling, the rest I left identical to the recipe. It’s rich, creamy and so satisfying! I especially loved how the chocolate glaze turned out – I never thought to melt the chocolate with almond butter. Just perfection! Your talent never ceases to amaze me!
Aw your comments put the BIGGEST smile on my face – just what I needed this morning! Your other comment came through, it just didn’t get automatically approved for some reason so I had to manually approve. Thanks so much for your sweet words, I’m so thrilled to hear you’re loving the tarts! The PB/AB combo sounds delicious for the filling. Enjoy every bite! :)
ahhh these tarts are GORGEOUS. They look so so good. I wish I could sneak bites WITH you!!!
Ooohhh, I so wish I could have this! I’m keto, not paleo, so this is out for me and less I can substitute erythritol or Xylitol or even stevia for the maple syrup.
Hi Katen, I don’t use sugar substitutes but you should be able to use a sugar free maple syrup here with success (readers have done so and let me know). I don’t know how it would work with a powdered sweetener though!
I’m making this tonight for christmas. Im so excited!!! I hope its okay to use a premade pie crust in a pie dish… Can i freeze overnight?
Hi Hannah, make sure you prebake the crust first before adding the filling! And yes, it should be fine to freeze overnight, or just keep it in the fridge. Enjoy!
Hi! I just made this and can’t wait to dig in! How long should I let it set for? Thanks for the great recipe!
Hi Kathryn, you can dig in as soon as you’d like if you don’t mind gooey chocolate :)
Hi Rachel, if I want to bake the crust, what is the temperature and for how long??
Hi Teresa, I’ve never tried baking and it was designed to be no-bake, so I don’t have any idea – it might completely melt if you try to bake it. I would probably test it at 350 for 8-10 minutes though to start!
Hi, I’m a new reader but I LOVE your blog, and have already tried a few recieps!
In my country, almond-anything is really hard to come by, so I was wondering if you had a substitute for almond flour?
Also, can I use honey instead of maple syrup for the crust? Pure maple syrup is also very hard to find here (and when you do, SUPER expensive).
Hi Emma! You can usually use another nut flour pretty easily, or use oat flour instead! And yes, honey can be used instead of maple syrup :) enjoy!
Want to make this yummy looking recipe. I haven’t any coconut flour. Can I just use more almond flour? Also, I have regular sea salt. What about kosher salt? Looking forward to hearing your advice.
You could, but you’ll need to use about 3x as much because coconut flour is super absorbent! Sea salt will work great as well.