Gluten Free Plant Based Chocolate Tart Recipe
This Gluten-Free, Dairy-Free, Refined Sugar Free, Chocolate Tart was created on a total whim. I was actually making apple pie for a get together with friends, when I remembered that one of our friends is on an elimination diet and that she cannot eat gluten, dairy, or refined sugar. So after I finished baking the apple pie, I decided to come up with an alternative dessert that everybody can enjoy!
This chocolate coconut tart has a flaky almond flour crust, and creamy chocolate filling. It was a success and I will certainly be making it again!
Here is the recipe for The Home Baked Vegan’s Gluten-Free, Refined Sugar Free, Dairy-Free, Egg-Free, Chocolate Coconut Tart:
2 2/3 Cups Almond Flour
3/4 Cup Vegetable Shortening
1/2 Cup Shredded Coconut
1 1/2 Cups Coconut Milk
1/4 Cup Cocoa Powder
3/4 Cup Dates
1/4 Cup Maple Syrup
1/2 Cup Hot Water
4 Tbsp Corn Starch
3 Tbsp Cold Water
Prepare the crust:
Mix together Almond Flour, Shortening, and Coconut, until a uniform dough is formed.
Press into a pie plate or tart pan.
Bake at 375′ for 17-23 minutes until golden brown.
Prepare the Filling:
In a food processor or high powered blender, blend together date and hot water until smooth.
In a small saucepan, whisk together the coconut milk, cocoa powder, maple syrup and blended dates.
In a small bowl, mix together corn starch and cold water.
Pour the corn starch water into the saucepan with the chocolate mixture, and bring to a boil, stirring constantly.
Continue stirring rapidly while the mixture boils for 2 minutes.
Pour the chocolate filling into the tart shell.
Refrigerate for 4-5 hours until the filling is set and no longer warm.
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