A nutty and rich crust with a dash of salt contains rich, deep dark chocolate. Topped with tart raspberries, this all-natural chocolate tart would make a decadent Valentin’s Day treat. Plus, it appeals both to vegan and paleo friends! Win-win. And, I love all of that healthy coconut oil in the recipe.
One of the most “pinned” recipes here at The Nourishing Gourmet is my Deep Dark Chocolate Tart. It is a personal favorite of mine (because I LOVE dark chocolate). But recently I had an idea for a slightly different version of it. I found a delicious tart at my local store called Miracle Tart by the brand Hail Merry. I thought it was delicious and was so pleased that the chocolate filling was made with cocoa powder, coconut oil and maple syrup. With such simple ingredients, I knew I could make my own version at home, so that there would be plenty to share with loved ones. I even bought a new tart pan so that I could make it! (I bought this one
A couple of words about this recipe: First, there are easy variations you could use. While I know that many “paleo” people are comfortable with the coconut sugar and maple syrup that I use in this recipe, for those who can’t use these ingredients why not try a date sweetened tart crust, and gently heated honey instead of the maple syrup in the chocolate filling (it would have a slightly different flavor and would be sweeter too). If you didn’t want a nut crust, you could definitely use any favorite tart crust you’d like too! For example, here is an example of a basic buttery tart crust (use unbleached flour and all organic butter or palm shortening for the regular shortening), or you could use this gluten-free version. Both of these are baked versions, and would probably be a little less fragile than my nut based crust.
Toppings could vary as well. You could make a raspberry sauce out of frozen berries, for example. Or you could use other fruit or berries. The reason I like raspberry is because their sweet yet tart flavor help cut through the darkness of the chocolate.
And speaking of dark, this is definitely a DARK chocolate tart. In other words, it is not super sweet. We love this, but you could always add some whole leaf stevia extract to sweeten it more, if desired. Or you could try to swap some of the maple syrup for honey, as it tastes sweeter.
- Crust:
- 2 cups of nuts or seeds (I used ½ cup each of walnuts and pecans and 1 cup of sunflower seeds)
- ½ cup coconut sugar or whole cane sugar
- ½ teaspoon salt
- ¼ cup gently melted coconut oil
- Chocolate Filling:
- 2 cups unsweetened cocoa powder (not Dutch cocoa powder)
- 1 cup of gently melted coconut oil
- 1 cup of pure maple syrup
- Dash of Salt
- 2 teaspoons vanilla extract (gluten-free, if desired)
- In a food processor or high-powered blender, combine the nuts/seeds and sugar of choice. Pulse until a medium-fine floury mixture forms. Pulse the melted coconut oil and salt in until combined.
- Press evenly into a tart pan, making sure you press all the way to the top of the sides of the tart pan.
- Place in freezer for 15 minutes to firm up while you make the chocolate filling.
- In a medium bowl combine the chocolate filling ingredients and whisk well until there are no lumps. Scrap into the tart pan and spread evenly over the crust.
- Return to the freezer and allow the tart to firm (at least an hour). Or, place in the refrigerator until firm. Keep refrigerated until you serve.
- To serve: Carefully remove outer tart rim. Top with raspberries and cut into thin pieces (it is very rich, so no need for big pieces). Will keep several days.
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I was wondering if carob would work? My son can’t have chocolate. I know it wouldn’t taste quite the same, but might be better than nothing? He’s learning to get along with the carob taste instead.
Robin,
I don’t see why not! I think it would actually taste a little sweeter since carob is naturally sweet. 🙂
May I know why not Dutch cocoa powder? Thanks!
Naomi,
It is a matter of taste difference with Dutch for one. I actually like the bitterness of the natural cocoa powder. But the processing that Dutch goes through also can dramatically decrease antioxidant levels. 🙂 It probably would still work though, taste-wise, though I haven’t tested it.
I made a tart similar to this last year and it gave me a new level of confidence. It was very good but be sure to refrigerate to develop the taste.
I just purchased my first set of mini tart pans…I have been seeing so many recipes I want to try…I had to have a set too! Great minds think alike! I love Hail Merry Tarts..I have created a lemon tart knock-off and the chocolate macaroon knock-off. I have a raw crustless tart too similar to this…but I love the idea here….an excuse to use my new tart pans!! Wohoo…just have to push aside my simmering chicken stock (from your book!) first!
Oh my…this is sooo going in my meal plan for Valentine’s Day dessert this week! Thanks Kimi!!!
Oh, Kimi, how fabulous! You are making so many folks happy with this recipe! I love that deep dark chocolate flavor that is not as sweet. 🙂 This tart is so gorgeous, too.
xo,
Shirley
Seems decadent. Hopefully readers know that you’ll have a bowel problem if you don’t ease into coconut oil consumption. It is like a laxative if you don’t slowly get your body used to it. One and a fourth cups in one dessert (especially a chocolate one)is going to cause some distress if you are new to this healthy oil alternative.
Nancy, thanks for bringing that up! This should make at least 12 servings as it is rich. That would give 1.6 tablespoons of oil per serving. None of our family or extended family had any issue with coconut oil when added to the diet, especially when eaten with other foods. However, it is a good thing to be aware of! Any other readers have experiences to share regarding adding coconut oil to your diet and digestive distress? I’ve mostly heard of it when people used it by itself or were sensitive to coconut itself.
Yes! I started a little too fast, and ended up with INSANE nausea for two days because of it. Whenever I “tip” over the amount my body wants, I feel the nausea come back on.
Wow – I am definitely making this for Thursday!!
Oh wow, and I didn’t think that the original chocolate tart could get any better. It’s my go-to recipe for special occasions. I have it every year for my birthday instead of cake. I just can’t make it too often because I can’t stop eating it!!
Can you explain why not to use Dutch cocoa powder? I assume you are referring to Dutch process powder.
Can you substitute unsweetened baking chocolate for the unsweetened cocoa powder?
sounds delicious i will try this tomorrow! i only cocao powder though will this work? or a smaller quantity of?
This looks amazing and I’m excited to try it as I have recently gone gluten-free! However, I was wondering if any other oil could be used for the coconut oil? I only have olive oil on hand and was wanting to make this without making a trip to the grocery. 😛 Also, could organic cacao powder be used? Thank you for sharing!