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


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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.

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)

4.92 from 34 votes
Prep: 30 minutes
Cook: 1 hour
Total: 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



  • 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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Hi, the tart shell stuck to the sides and the bottom. Very difficult to remove. I did use a tart tin with a removable bottom. Followed recipe explicitly. What should I do next time.
    Otherwise absolutely amazing dessert.

  2. the tart just came out of the oven (the second time), and looks amazing! thank you! if the tart is for a couple of days from now, should i do the glaze now, or before serving then?

  3. Hey, This looks wonderful, and I’d like to make this for Sunday, and won’t be able to make it this weekend. if i make it on Friday, will it still be ok on Sunday?
    Thank you!

    1. Hi Taito – You can make this recipe up to two days in advance and store it in the fridge (uncovered is fine).

  4. This is my third year of making this tart for Christmas dessert. So easy but looks and tastes so good! I decorate around the edges with raspberries and dust with icing sugar for presentation.5 stars

  5. I am often asking to make this delicious GF and DF dessert for many of our fiends who have food sensitivities and/or allergies, or just want to eat a “healthy” dessert. It is great for a pot luck dinner, as it freezes beautiful, so can be made ahead of time and removed a day before the event.
    Thanks so very much Lisa for all your recipes and generosity in sharing your work producing tasty meals, including desserts.

    I bought your cook book and have enjoyed the benefits it offers.5 stars

  6. I have made this tart several times, and it not only turns out every time, but it also is an absolute showstopper! It is easy enough to make, but elegant enough to impress, and simply divine in flavour. Thank you, Lisa! ❤️5 stars

  7. I’ve made this for my mom about a dozen times— she has several food sensitivities and this is something she can enjoy without worry. she always requests it for family functions and it is a crowd pleaser too! Thinking about adding some espresso powder to the crust or filling next time!5 stars

  8. I would recommend:
    – Mixing the salt with the almond flour in advance. I ended up with some reallyyyy salty parts of drought because the salt was not easily mixed
    – Pouring the coconut milk onto the chocolate in a bowl, instead of mixing the chocolate into the milk on the stove. This creates a smoother ganache.3 stars

  9. I made this for a dinner party to cater to a few guests with differing dietary restrictions. So easy to make and beautiful to look at. No one believed the tart was homemade. I used a 9in springform and served vegan whipped cream and fresh raspberries on the side. Only substitution was using plant based bittersweet chocolate. This tart is an absolute hit!5 stars

  10. 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

  11. 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

  12. 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

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

  13. 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

    1. Hi Natalia – the tart pan I have has a removable bottom. I highly recommend that type of tart pan. So happy you loved the recipe! :)

  14. 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