Chocolate Truffle Tart (gluten-free, dairy-free)

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.

A single slice of chocolate tart on a plate.

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 recipe on a serving platter.

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:

Crust Ingredients

  • 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

Glaze Ingredients

  • Coconut Milk: 2 tablespoons (used from the can above)
  • Bittersweet Chocolate: 2 ounces
  • Maple Syrup: 1 teaspoon
  • Water: 1 tablespoon
Pouring the chocolate filling to make the chocolate tart.

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!

A slice cut from the chocolate tart recipe.

Indulge In More Chocolate Recipes

Looking for more chocolate options? Here’s a few delicious recipes to switch things up. 

A slice cut from the chocolate tart recipe.

Chocolate Truffle Tart (gluten-free, dairy-free)

4.96 from 24 votes
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 slices
Author: Lisa Bryan
A decadent chocolate tart recipe with three layers of chocolate goodness. It's like biting into a rich chocolate truffle, in tart form. And you'll never know it's gluten-free and dairy-free.



Ganache Center


  • 2 tablespoons coconut milk, taken from can above
  • 2 ounces bittersweet chocolate
  • 1 teaspoon maple syrup
  • 1 tablespoon water


  • 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.

Lisa’s Tips

Chocolate Recommendations
  • 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.


Calories: 365kcal, Carbohydrates: 22g, Protein: 6g, Fat: 29g, Saturated Fat: 16g, Cholesterol: 28mg, Sodium: 115mg, Potassium: 274mg, Fiber: 4g, Sugar: 13g, Vitamin A: 50IU, Vitamin C: 0.3mg, Calcium: 62mg, Iron: 3.8mg
Course: Dessert
Cuisine: American
Keyword: chocolate tart, chocolate tart recipe
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Recipe originally posted February 2016, but updated with new photos and information.

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Recipe Rating

Your email address will not be published. Required fields are marked *

123 comments on “Chocolate Truffle Tart (gluten-free, dairy-free)”

  1. I’ve made it today for tomorrow’s dinner party. So far it looks amazing except that I broke the pie when I was moving from the tray:((( as a result there is a slight crack line on the ganache but very slight. Hope it’s okay. I’ll let you know how it goes tomorrow xx

  2. Can I freeze or refrigerate a few days before serving? 

  3. If I use regular flour, will I still need 2 eggs? Nut allergy so I want to avoid almond flour.

  4. Delicious! First time making a tart like this and it turned out perfectly. It can take a while for the base to come together – stays crumbly for a long time but does eventually turn into a nice ball. Was a bit worried that it might taste overly of coconut but it just tastes like rich chocolate.

    We tried out whipped cream, ice cream, and raspberry sauce with it. All good options.5 stars

  5. can i use an egg replacer to make the recipe vegan as well? any recommendations on it?

  6. Hi, can this recipe be done with just egg yolks??

  7. Disappointed that the recipe card called for bittersweet chocolate and not semi sweet or dark. Typically baking chocolate that is bittersweet falls below the % in the notes. It would have been helpful for the recipe card to call for a different chocolate or 6oz bittersweet and 4 oz semi. Otherwise it could have been a stellar dessert. We needed to add sweetness by adding fruit on the side.4 stars

    • I just make it with all semi-sweet chocolate in a 1-1 substitution for bittersweet chocolate, and I don’t change anything else.

  8. Can this tart be made ahead and frozen?

  9. I made this for some guests coming over and wow it was soooo good, definitely keeping this recipe! I had trouble getting the tart out, the crust got stuck to the pan even though I greased it. Any tips on how to get the tart to remove cleanly? Thanks!5 stars

  10. YUM! Wonderful recipe that agreed with everyone who tried it!
    (NOTE TO SELF though…do not use with chocolate paste, thinking it is “same” as bittersweet! It’s NOT.)
    I used coconut nectar in lieu of maple syrup for a lower glycemic option, worked well.5 stars

  11. Made this for Christmas Day, phenomenal