Gluten free and full of chocolate flavor this Chocolate Tart is perfect for holiday entertaining. Serve it with whipped cream and lots of pomegranate arils.
This is one of my favorite new holiday sweet recipes and is based on one I found in Thrive Magazine years ago. I love how the crust is made with almond and oat flour. It gives it a unique mellow flavor. I love using Bob's Red Mill almond and oat flour and I trust their products.
This is a tart for chocolate lovers because it has a strong chocolate flavor. It tastes so delicious with those pomegranate arils. They just pop open in your mouth and cut some of the deep chocolate flavors. They are a must!
This baby can easily be prepared a day ahead and stored covered in the fridge overnight. It will be chill nicely and be ready to serve the next evening. I would suggest holding off on the pomegranate arils until right before you serve. You don't want any extra moisture on top of your tart.
Serve with fresh whipped cream or dairy-free coconut whipped cream. Add a sprinkle of cocoa powder for a fancy touch.
More Dessert Recipes
- Chocolate Almond Flour Cupcakes
- Chocolate Cremeux
- Keto Brownies with Almond Flour
- Gluten Free Banana Snack Cake
- Five Ingredient Gluten Free Brownies
More Chocolate Recipes
- Keto Chocolate Fat Bombs
- Gluten Free Chocolate Cake
- Gluten Free Chocolate Crinkle Cookies
- Chocolate Almond Butter Protein Balls
Gluten Free Chocolate Tart
- ⅔ cup Gluten free oat flour
- ⅓ cup almond flour
- ¼ cup quick cooking rolled oats
- 5 tablespoon melted butter or coconut oil
- 2 tablespoon sugar
- 1 tablespoon cocoa powder
- 2 tablespoon espresso cold brew or almond milk
- 1 ¼ cups coconut milk canned, full fat
- 6 oz dark chocolate gluten free
- 6 oz semi-sweet chocolate gluten free
- 3 tablespoon salted butter
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees. Prepare your 10-inch round baking pan (or pie pan) with cooking spray.
- In a food processor, add oat flour, almond flour, oats, butter, sugar, cocoa powder and espresso cold brew. Pulse until combined or until slightly crumbly.
- Press the crust into the round pan being sure to get it up the sides of the pan. Bake for 15 minutes or until slightly golden brown. Let cool.
- Heat the coconut milk in a pan over medium low heat. Whisk the coconut milk really well since it separates in the can. When the coconut milk begins to bubble a tiny bit on the sides remove from heat. Put chocolate in a bowl and pour coconut milk over it. Let sit 30 seconds then stir well. Add butter and vanilla and continue to stir.
- Pour over crust, smooth with a spoon and chill overnight.
- When it is set, top with pomegranate arils that have been dried well on paper towels.
Recipe adapted from Thrive Magazine.
Tell Us What You Think