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

by Lisa Bryan

144 Comments

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.

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 35 votes
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 12 slices
Author: Lisa Bryan
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Description

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.

Ingredients 
 

Crust

Ganache Center

Glaze

Instructions 

  • 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.

Nutrition

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?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.

Read More About Me
4.92 from 35 votes (4 ratings without comment)

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Recipe Rating




144 Comments

  2. This tart is epic! So rich, creamy and decadent. I used a different base recipe as I didn’t have almond flour, however the ganache filling and glaze were spot on. 10/10 would make again and again. You would never think it is gluten and dairy free.5 stars

    Reply

  3. Hello – quick question. After finishing making it, how many mins/hours can it stay without fridge (but indoors)? I am planning to take to an indoors event and will be outside of fridge on a table for 2 hours. Is that ok?

    Reply

  5. I tried to make the crust but the 1 1/2 cups almond flour and the wet ingredients give me only a powdery consistency. Far from sticky … is there something missing? An egg or so?

    Reply

    1. Hi Eric – the texture should resemble moist, crumbly sand, and when you press it down into the tart pan it will stick together. Just double check that you didn’t forget the coconut oil or maple syrup.

      Reply

  6. Hi, can this recipe be made with any other type of non-dairy milk. Trying to make this for a birthday dessert, but one person can’t have coconut. Thanks!

    Reply

    1. Hi Emily – for this recipe you really need the coconut milk as it’s much thicker than other non-dairy milks. I don’t think it would solidify properly with a substitute. Sorry!

      Reply

  7. Lisa!! This tart is AMAZING! I made it for my family on Easter and they had no idea it was paleo 😄 thank you for this great recipe, I’ll be making it again for sure! ❤️5 stars

    Reply

  8. Hey! I only have cocoa powder? Can i use it instead of the raw cacao? How much of the cocoa p would you recommend 

    Reply

    1. That’s fine! Cacao powder is just a more raw form of cocoa powder, so you can use the same amount.

      Reply

  9. Hi there! I’m planning to make this recipe for some GF guests coming for dinner in 2 days’ time. I’m in Australia and just wondered what chocolate brand / type you’d recommend please? I’m happy to splurge on the good stuff but just want to make sure I get it right :) thanks in advance! 5 stars

    Reply

    1. Hi Clare – I’ve actually listed out a few chocolate brands I use in the recipe card notes down below the instructions :) Hope your guests enjoy this truffle tart!

      Reply

  11. Brought this tart to a friend yesterday. She is gluten free and dairy free. It was a hit. Her husband couldn’t believe that I had made it myself. He said it was like something from a bakery. It was so easy to make too. One question though- how did you get the tart out of the tart pan so you could take a pic?
    Keep the recipes coming!5 stars

    Reply

    1. Hi Michele – so happy you loved this recipe! Most tart pans have a removable bottom, so you can then just pop them right out. :)

      Reply

      1. Mine has a removable bottom, but after baking the crust I already struggled to take the tart base out of the pan.

        What’s the best way to do this?

        Also, are we supposed to take the tart base out of the tart pan to cool or to cool it in the pan on a rack?

  12. Lisa, This recipe hit it out of the park. It was the perfect desert to a wonderful Valentine dinner for my sweet wife. I’ve baked a few cakes and pies before but I’ve never made anything like this. It was not difficult at all and the results are amazing.5 stars

    Reply

  13. Hi Lisa. I live in Australia. Does full fat coconut milk equate to coconut cream? We can purchase both tinned coconut milk and coconut cream along with reduced fat i.e. lite versions of both. Obviously your not referring to the lite options but unsure of the milk versus cream option.  Thanks. Kerrie (P.S. we also use metric measurements which I’m grateful you provide). Love following you on Instagram! 

    Reply

    1. Hi there – I always use a dairy-free chocolate brand called Pascha, which I have linked below in the recipe notes!

      Reply

    1. Hi Cammie – No, there’s just a bit of sugar added to the crust and glaze. Since the chocolate itself is already sweet :)

      Reply

  17. This looks lovely – however the option to convert to metric measurements does not work – are you able to rectify this?
    Much appreciated!

    Reply

    1. Hi Mariel – Did you make sure to click the metrics button? It seems to be working on my end, so let me know :)

      Reply

  18. I made this Chocolate Tart yesterday for my friend’s birthday along with your Salted Caramel sauce and it was a HUGE hit! She is lactose intolerant and was over the moon excited. Thank you so much for this decadent recipe! I will be making this again over the holidays! 5 stars

    Reply

  19. Hi Lisa!
    I absolutely love this recipe and mine’s still in oven, making my kitchen smell heavenly. I filled my tart up to the brim but I do have enough of ganache to make a second tart. Is this how the recipe is designed? I went over all the quantities several times and I used the same amounts. Having said that, ganache enough to make a second tart is definitely not a bad thing, I was just curious.

    Reply

    1. Hi Priya – I’m happy you love this tart recipe! When I make it I have no leftover ingredients, so it may just be that your tart pan is a smidge smaller.

      Reply

  20. Hi Liza, I tried this tart and failed with the crust. I used all the same ingredients but when I tried to get it out of the pan it crumbled all over. Any recommendations?

    Reply

    1. Hi Luana – it sounds like your crust may have needed to blend a little longer and/or needed a smidge more maple syrup. When you press it into the pan it should be slightly sticky with a fine texture.

      Reply

  21. Hi, Lisa!

    Do you have a good substitute for almond flour for this recipe? My daughter wants to make it with me, but I cannot have almonds.

    Thanks!
    Alena

    Reply

    1. Hi Alena – unfortunately, I haven’t tried this recipe with any other flours so I’m not sure how it would turn out. But give my flourless cake recipe a try!

      Reply

    3. Hi Alena. I can’t have almonds either, so I usually go with hazelnut flour by Bob’s Redmill. It’s a great replacement for almond and has a subtle flavor.

      Reply

  22. I made this recipe for a dinner party with GF and DF guests and it was a huge hit…even amongst my extremely picky “no alternate ingredients please” teens. I was about to make it for another dinner party tomorrow night, but have just realized that my guest with allergies is also allergic to eggs…is it worth trying flax eggs? I imagine it would create a more grainy texture, but would it still work or would it not set quite right? I guess I’ll have to try it and see :)5 stars

    Reply

    1. I should add that the recipe exactly as written really was amazing, and will be making a regular appearance in my desserts for company :) :) :)5 stars

      Reply

    2. I’m so happy you and your guests loved this recipe Ashley! As for the flax eggs, unfortunately no, that won’t work. The eggs are definitely what help this recipe set. But check my recipes tab for egg-free dessert options! :)

      Reply

    1. Hi Kristie – Yes, it’s delicious! Coconut cream is much thicker than coconut milk, so may make the end result a bit thicker. It might work just fine, I just haven’t tried it. You could always thin your coconut cream down with a little bit of water as well. Hope you enjoy!

      Reply

  24. This looks delicious! I can’t wait to make it! can I sub almond flour for coconut flour? I only have 1 cup of almond flour left, not 1.5!

    Thank you!
    Sian 

    Reply

    1. Hi Sian – I wouldn’t recommend coconut flour as a sub. Unfortunately, I’d recommend waiting until you can get more almond flour. Or grind some almonds yourself in a blender or food processor. :)

      Reply

      1. The tart is amazing, I was looking for occasion to cook it and choose my Birthday as a nice treat. To say that I was impressed is understatement! The only thing that I wasn’t sure is the length of whisking the eggs, I decided to go for a fluffy state that I think lead to very “bubbly” and not smooth texture as a final result, which I was also happy about. Thank you for fantastic recipes! (I love your dijon mustard salmon as well, which is full of flavour!)5 stars

  25. Hi Lisa, I really love the idea of this recipe but I’m worried about getting the crust out of the pan. Any tips on that? 

    Reply

    1. Hi Esther – most tart pans like this have a removable bottom, so it’s really easy to pop them out.

      Reply

  26. Hi, 
    I love your recipes and they have really helped me with my dairy and gluten free lifestyle.I was wondering how to substitute the coconut sugar in the recipes for a more keto friendly option.Any suggestions?
    Your recipes are inspiring, thank you!

    Reply

    1. Hi Lorena – I’m happy you love my recipes! Unfortunately, every recipe is unique in what might be an acceptable substitute, and sometimes it’s just trial and error to see what works. :)

      Reply

  27. I was wondering if there could be a substitute for the coconut milk , I feels it so rich for me , any suggestions I could try , thanks 😊 

    Reply

    1. Hi Caroline – yes, this is a very rich recipe. I think if you swapped the coconut milk for a different type of milk it might not set up firmly enough. You might want to try my flourless chocolate cake, which is a lighter, fluffier recipe. :)

      Reply

  30. Made this recipe and turned out beyond delicious. I didn’t had almond flour and put a hazelnut one. Also added a little bit of Baileys and made it with 72% dark chocolate. This tart is so rich in flavor and the texture is perfection. Can’t thank you enough for your great work, you are such an inspiration for all of us that love to cook and bake.5 stars

    Reply

    1. Hi Irena – Definitely sounds like a rich tart with the extra Baileys and 72% chocolate :) I’m happy to hear you enjoyed this recipe and I hope I can continue to inspire you all when it comes to a balanced and healthy lifestyle.

      Reply

  31. Made this yesterday and took it to a Galentine’s party – HUGE HIT!!! 
    Thanks for sharing your awesome recipe 💛5 stars

    Reply

  32. How many hours can this be left out for? Also if left out will it start to get soft and melt? I’m hoping to make this for a party but anticipate it sitting out for a while there. Thank you!

    Reply

    1. Hi Melanie – you can leave it out for several hours, but depending on the temperature of the room it will definitely soften.

      Reply

  33. This chocolate truffle tart is decadent and Delicious! It’s pretty easy to make if you have all the ingredients. I tried it alone and then with a coconut whipped cream. The whipped cream was a nice contrast to the rich chocolate flavor. I highly recommend this dessert!5 stars

    Reply

    1. Hi Sharon – I love how you combined this with the coconut whipped cream :) Sounds amazing and something I will have to try next time.

      Reply

  34. I’m eating this as I’m writing
    WHAT A DELICIOUS RECIPE!!!
    I did use a darker chocolate (70%), but it is amazing

    Thank you Lisa!5 stars

    Reply

  35. Hi! `could you also swap the almond flour for another gluten-free flour? I can only eat 15 nuts a day because of my FODMAP dieet… It truly looks delicious though! and I would really like to make it and try it!

    Reply

  37. This is one thing I’ve been missing in my menu for this week – fabulous chocolate tart that I am really looking forward to!5 stars

    Reply

  39. I’ve never tried chocolate ganache with coconut milk before, but this is so delicious, especially if you love coconut like me. This is quickly becoming my favorite chocolate dessert. :)5 stars

    Reply

  41. Hi there Lisa.

    Do you think it would work if I substitute 3 tbs aqua faba per egg in this recipe?

    Do you think it would set as well?

    Thanks
    Gretha

    Reply

    1. Hi Gretha – I actually haven’t played around with aquafaba much. But if you try it, let us know how it turns out!

      Reply

  42. Should this be made the day you want to serve it or the day before? If it’s made before, should it be refrigerated or just covered well on the counter? Thanks!

    Reply

    1. Hi Sydney – In terms of texture, it might be best to make this the day of. But you can make this the day before if you’d like! Just cover it and pop it in the fridge. And when you’re ready to eat, just take it out and let it sit on the counter for maybe 5 minutes or so to let it soften. Enjoy the recipe!

      Reply

    1. Eggs are not dairy. Dairy is from the mammary glands of cows, goats, etc and produces products derived from milk (ie – yogurt, cheese, etc).

      Reply

  44. Oooo baby! So gooey and amazing, this did not last more than a day in my house. A HUGE hit! I accidentally bought dark chocolate w/almonds but it turned out great- I think I will use almonds again! I also added bourbon and espresso grounds for an extra magical touch. :):) Im making three more of these tarts for Christmas parties.5 stars

    Reply

    1. Oooh – love the addition of bourbon and espresso! Sounds like your guests will be quite happy. :) x

      Reply

    1. That’s definitely a possibility, but unfortunately without having tried it, I can’t confirm. If you try it, let me know how it turns out. :)

      Reply

  46. This looks amazing! As a fellow chocolate truffle lover, I think I’d be all over this. Love the chocolate almond flour crust too :)

    Reply