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Nut Butter Coconut Chocolate Tart Recipe

This nut butter coconut chocolate tart is both gluten-free and vegan. It's a super rich dessert that nobody would guess is either vegan or gluten-free and is a perfect end to any meal.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Nut Butter Coconut Chocolate Tart
Servings: 1 (nine-inch) tart
Calories: 1313kcal
Cost: $10



  • 1 cup almond meal
  • 1/4 teaspoon sea salt
  • 1 cup rolled oats
  • 1 teaspoon vanilla extract
  • 3 tablespoon maple syrup
  • 1 tablespoon coconut oil melted
  • 1 cup dark or dairy-free chocolate chips melted, divided

Coconut Cream:

  • 2 14-ounce cans full-fat coconut milk, refrigerated overnight


  • 3/4 cup natural creamy peanut butter
  • 4 dates pitted and chopped
  • 3 tablespoon real maple syrup


To Make the Crust:

  • Preheat the oven to 350 degrees F. Grease a 9-inch tart pan. If you don't have a tart pan, that's ok. Use a pie pan. The crust won't come up all the way to the top of the pan, so just bring it as high as you can and press it against the sides of the pan (make sure they are well greased).
  • In a food processor with the S blade (or you can do this in a high-powered blender like I did), pulse the almond meal, salt, and oats together. While the motor is running, pour in the vanilla, maple syrup, and coconut oil. Blend until you don't see whole oats anymore and you have a nice crumbly dough.
  • Press the dough into the prepared pan. (You may need some help like the back of a spoon to get it into a very thin even layer.) Bake the crust for 10 to 12 minutes or until the edges and bottom begin to brown. When the crust comes out of the oven pour a tablespoon or two of melted chocolate onto the center of the crust and spread it around so it's one even layer. Set aside while you make the filling.

To Make the Coconut Cream:

  • Remove the chilled cans from the fridge and don't shake the cans! Open them up and scoop out the coconut cream that has hardened at the top. (Use the leftover water for smoothies.) Transfer to the bowl a stand-up mixer with the whisk attachment (or you can do this in a bowl with a hand-mixer), and beat until light and fluffy, about 2 to 3 minutes.

To make the filling:

  • To a blender, add the nut butter, dates and maple syrup. Pulse until mostly smooth and the dates are all combined. Pour the peanut butter mixture into the coconut cream and beat until combined. Give it a taste and add more salt, if you like. Pour the filling into the crust and smooth the top with the back of a spoon. Transfer to the fridge to chill for 1 hour. Drizzle with melted chocolate (you may have to remelt it if it's hardened) and if you want to get super fancy like me, top with some cocoa nibs, crushed peanuts and a sprinkle of sea salt.


Calories: 1313kcal | Carbohydrates: 141g | Protein: 35g | Fat: 75g | Saturated Fat: 17g | Sodium: 593mg | Potassium: 612mg | Fiber: 22g | Sugar: 59g | Calcium: 354mg | Iron: 8mg