No-Bake Almond Flour Chocolate Tart (Dairy-Free Option)
A rich, no-bake almond flour chocolate tart made with a brownie-like crust and a silky chocolate-coconut milk filling. Naturally gluten-free, grain-free, and easily dairy-free.
Ingredients
For the crust
- 2½ cups almond flour
- 1 cup nut butter almond or peanut work great
- ½ cup cocoa powder
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon salt
For the filling
- 1½ cups chocolate chips
- 1 cup full-fat canned coconut milk
- 1 teaspoon vanilla extract
Optional toppings
- Crushed nuts
- Berries
- Flaky sea salt
- Shaved chocolate
Instructions
- Make the crust: In a large bowl, mix almond flour, nut butter, cocoa powder, maple syrup, vanilla, and salt until fully combined. It’ll be thick and dough-like.
- Press crust into a tart or pie pan (bottom and up the sides). Use the back of a spoon or damp hands to get it even. Set aside.
- Make the filling: Microwave the coconut milk for 45 seconds until hot (but not boiling). Add chocolate chips and vanilla, then let sit 1 minute.
- Whisk until smooth, shiny, and pourable.
- Pour filling into prepared crust and smooth the top.
- Slide the pan into the fridge and let it chill for at least 2 hours, or until everything firms up.
- When ready to serve, add toppings like berries, shaved chocolate, or flaky sea salt.
Notes
Coconut milk tip: Use full-fat canned coconut milk (not lite or carton). Shake well before opening. Rachel’s tip: For picture-perfect slices, warm your knife under hot water first. Store leftovers in the fridge for up to 5 days.