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+ servings

Chocolate Berry Tart (GF, Vegan, Paleo)

Servings 1 9-inch tart
Author Rachel


For the crust

  • ½ cup (40g) unsweetened shredded coconut
  • 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


For the crust

  1. 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).
  2. 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.
  3. 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

  1. 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

  1. 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.

Recipe Notes

If keeping paleo/vegan, make sure you're using paleo/vegan chocolate, which can be found at most health food stores!