Chocolate Truffle Tart (gluten-free, dairy-free)
Updated Feb 12, 2023
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This chocolate tart is a rich and decadent dessert that’s sure to impress. It’s made up of three layers, including crumbly chocolate crust, a smooth chocolate ganache filling, and a silky chocolate glaze. It’s the perfect chocolate dessert and unbelievably gluten-free, dairy-free and paleo friendly.
I debated calling this chocolate tart recipe a triple chocolate tart because of its three layers of chocolate – the crust, the ganache and the glaze. But a chocolate truffle tart seemed more fitting.
If you’ve ever had rich, Belgian chocolate truffles, you know what I’m talking about. Truffles that are so thick and creamy that after one bite you just close your eyes and savor the luscious flavor. Well that’s what you’ve got right here, in beautiful tart form.
Because there’s so much chocolate in this recipe I recommend splurging on the good stuff. Go with a high quality brand (see my recommendations in the recipe card notes), but don’t go too dark or else it will be too bitter. Chocolate in the 55-65% cacao range is perfect!
Chocolate Tart Ingredients
This recipe comes together easily with some basic ingredients. The crust is a combination of almond flour and raw cacao, the ganache is coconut milk with bittersweet chocolate and eggs and the glaze is simply melted chocolate with coconut milk.
Here’s what you’ll need for each layer:
- Almond Flour: 1 ½ cups
- Raw Cacao Powder: 3 tablespoons
- Coconut Oil: 3 tablespoons
- Maple Syrup: 2 tablespoons
- Salt: ¼ teaspoon salt
Ganache Center Ingredients
- Full-Fat Coconut Milk: 13.5 ounces (set aside 2 tablespoons for the glaze)
- Bittersweet Chocolate: 10 ounces
- Eggs: 2 eggs
- Vanilla Extract: 1 teaspoon
- Salt: ¼ teaspoon
- Coconut Milk: 2 tablespoons (used from the can above)
- Bittersweet Chocolate: 2 ounces
- Maple Syrup: 1 teaspoon
- Water: 1 tablespoon
How To Store This Chocolate Tart
You can make this recipe up to two days in advance and store it in the fridge (uncovered is fine).
But did you know you can also freeze leftovers? Simply cut the chocolate tart into slices and store any leftovers in an airtight container in the freezer. The slices will last for up to 2 months in the freezer – perfect for whenever you need a quick chocolate pick me up!
To defrost, you can move a slice to the fridge the night before. Or you can let a slice sit on the kitchen counter for about 30 minutes. Once it’s thawed, enjoy!
Indulge In More Chocolate Recipes
Looking for more chocolate options? Here’s a few delicious recipes to switch things up.
- Paleo Chocolate Cupcakes or this Amazing Paleo Chocolate Cake
- Flourless Chocolate Cake
- Chocolate Chia Pudding
- Paleo Brownies
- Mint Double Chocolate Chip Cookies
- Chocolate Avocado Pudding
- Chocolate Pots de Creme
Chocolate Truffle Tart (gluten-free, dairy-free)
- Preheat your oven to 350 degrees fahrenheit.
- Stir together all crust ingredients in a medium bowl, until well mixed and sticky. Use your fingers to press the mixture into the bottom and up the sides of of a 9-inch tart pan. Use a fork to puncture the bottom in three spots.
- Bake the crust for 10-12 minutes or until starting to firm. Remove and cool on a wire rack.
- To make the ganache, heat the coconut milk in a small pot and bring to a simmer. Once simmering, turn off heat and add the chocolate, stirring until smooth. Let cool for 10 minutes.
- In a small bowl whisk the eggs with the vanilla and salt. Add to the cooled chocolate and stir together.
- Pour the ganache filling into the crust and cook for 20-25 minutes. When it’s done, the center will still be wobbly, but the edges should look firm. The center will continue to firm as it cools. Remove the tart from the oven and cool in the tart pan on a wire rack for 30 minutes. Then, refrigerate for 30 minutes.
- To make the glaze, heat the coconut milk, maple syrup and water in a small pot on medium heat. Turn off the heat and add the chocolate, stirring until melted. Alternatively, add all ingredients to a small glass bowl and microwave in 15-second increments until melted.
- Pour the glaze on top of the tart, tipping the pan in a circular motion to spread the glaze across the top. Let the glaze set for 30 minutes, then serve.
- Pascha Chocolate is organic, gluten-free, dairy-free, soy-free, and vegan. I love the 55% chocolate chips and it’s what I used in this recipe.
- Hu Chocolate is organic, gluten-free, dairy-free, soy-free, vegan and paleo friendly (no refined sugars). But it’s slightly more bitter at 70%.
- Lily’s Chocolate is gluten-free, dairy-free and fair-trade certified. It does contain soy lecithin but it’s sweetened with stevia and erythritol, so it’s keto friendly.
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Recipe originally posted February 2016, but updated with new photos and information.