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Healthy Chocolate Tart (Paleo, Vegan, GF)

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Extremely delicious, yet secretly healthy chocolate tart made with avocados, cocoa powder and sweetened with pure maple syrup. Paleo, vegan and gluten free, but thoroughly enjoyed by everyone.

Healthy Chocolate Tart | tasteslovely.com

Healthy Chocolate Tart (Paleo, Vegan, Gluten Free, Dairy Free)

This healthy chocolate tart is kiiind of a big deal.

I don’t make a ton of desserts, so when I have one to share on the blog, you know it’s good. And this one may be my favorite yet.

Shawn and I are still doing the Whole30, and loving it. But we recently had a dinner party, and I wanted to come up with a great recipe to serve for dessert that was as close to Whole30 as possible. I played around with a few different variations, but once I made this healthy chocolate tart, I knew I had a winner. While it does have maple syrup, which isn’t Whole30 approved, it is still refined sugar free, dairy free, paleo, vegan and gluten free. A dessert you can eat completely guilt free!

Healthy Chocolate Tart (Paleo, Vegan, Gluten Free, Dairy Free)

The coconut almond crust is from my wonderful blogging friend Rachel, who is my go to for paleo desserts. The coconut and almond combination sounded delicious, and I knew it would be flavors that everyone would love, not just paleo’s or vegans.

For the filling, I wanted to come up with a thick and rich chocolate filling, and then I remembered my lovely blogging friend Kelly had a recipe for chocolate avocado pudding that sounded delicious. I tweaked her recipe a little to get it nice and thick for the tart, and it ended up perfect.

Healthy Chocolate Tart (Paleo, Vegan, Gluten Free, Dairy Free)

I know what you’re thinking. “Avocados and chocolate? Sounds gross.” I swear to you, you cannot taste the avocado whatsoever! The secret is to use avocados that are just barely ripe, almost on the hard side. The riper the avocado, the more avocado flavor. Barely ripe avocados have hardly any flavor, just a silky texture, making them perfect for this healthy chocolate tart. You will want to go through every single avocado at the market and find the 2 perfect ones. You want an avocado that has just the tiniest, slightest give when you squeeze it. One that you would normally let ripen for another 3 days before using it to make guacamole.

To make sure the taste was good to everyone and not just me, I ran up to Shawn after I made it with a spoonful of the avocado chocolate filling and told him to taste it. As soon as he tasted it he said “More!” and proceeded to lick the spoon clean. I asked him to guess what was in the filling, and when I told him it was avocado’s he was shocked. “There is no way! It tastes just like brownie batter!”

It really does taste like a thick, velvety, smooth brownie batter.

{recipe video!}

To really make sure this would pass the ultimate taste test, I had my meat and potatoes loving dad give it a taste. I didn’t tell him anything about the ingredients. He ate the whole thing, and told me how good it was. He thought I was lying when I told him it was made with avocado’s. But it’s true!

If I can sneak it past those 2 guys, this recipe can get past anybody.

And, no one at the dinner party could tell this was a “healthy” dessert either. This recipe is like magic!

Healthy Chocolate Tart (Paleo, Vegan, Gluten Free, Dairy Free)

This healthy chocolate tart is the perfect dessert to make for Valentine’s day. It will show your sweetie how much you care, but is also kind to your health and will keep you looking great in those skinny jeans.

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Healthy Chocolate Tart (Paloe, Vegan, GF)

★★★★★ 4.8 from 6 reviews
  • Author: Tastes Lovely
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 mins
  • Yield: 12 slices
Print Recipe

Ingredients

Crust

  • 1/2 cup unsweetened, raw coconut flakes
  • 1-1/2 cups almond flour
  • 2 tablespoons grade A maple syrup
  • 2 tablespoons coconut oil, melted, plus more for brushing the spring pan
  • pinch of salt

Chocolate filling

  • 2 medium size avocado, just barely ripe, on the firmer side
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup grade A maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla

Garnish

  • 1 pint of raspberries
  • 1/2 can of coconut cream, room temperature

Instructions

  1. Preheat oven to 350 degrees, with the oven rack in the center position. Brush a nonstick 9″ spring form pan with melted coconut oil. Set aside.
  2. In a food processor, combine the coconut flakes, almond flour and salt. Pulse until the mixture resembles medium size crumbs, about 30 seconds. Then add the maple syrup and coconut oil. Pulse until the mixture resembles course sand, about 30 seconds.
  3. Dump the coconut almond crust into the spring form pan. Gently spread the crumbs to make an even layer, and to come up the side of the pan about 1/2″. Once the crumbs are even, press the crumbs in with firm pressure using a cup measure. You may need to brush the bottom of the cup measure with coconut oil to make sure the crumb mixture doesn’t stick.
  4. Bake the crust for 14 minutes, or until lightly golden brown. Remove the crust, and allow to cool on the counter for a few minutes, then transfer to the freezer for 15 minutes to cool completely.
  5. While the crust is cooling in the freezer, make the chocolate filling. Combine all ingredients in a food processor, and blend until the mixture is smooth without any lumps, about 2 minutes. You will need to scrape down the bowl half way thru.
  6. Pour the chocolate filling onto the cooled crust, and spread into an even layer. Cool the tart in the fridge for at least 1 hour.
  7. Whip the coconut cream in a bowl with a fork until fluffy, about 30 seconds. If getting coconut cream from the bottom of the can, avoid scooping out any of the water. Garnish the cooled tart with raspberries, and serve with a dollop of whipped coconut cream.
  8. This tart is best served the same day, since the crust will be crispiest. If I’m serving it for dessert, I’ll make it late in the afternoon that day. But I have made this 1 day before, or had leftovers the up to 3 days after. It still tastes great, and the crust is still firm, but it loses the “crispiness”.

Notes

If using barely ripe avocados, this tart has no avocado taste whatsoever. Riper avocados have more avocado taste, so don’t use ripe or very ripe avocados in this. If they are hard as a rock, they won’t blend smooth enough, so don’t use extremely under ripe avocados either. The perfect avocado will have just *barely* any give when you squeeze it.

Source: crust via Bakerita, chocolate filling adapted from The Pretty Bee.

Need more sweets? Try out some more of my desserts:

Homemade Fudgy Chewy Brownies | tasteslovely.com Homemade Fudgy Chewy Brownies

Easy, creamy cheesecake | tasteslovely.comCreamy Homemade Cheesecake

Apple Crumble Pie | tasteslovely.comApple Crumble Pie

For some healthier dessert options, check these sweets out from my blogging friends:

Chocolate Avocado Pudding (Paleo, Vegan, GF) by The Pretty Bee
Chocolate Berry Tart (Paleo, Vegan, GF) by Bakerita
Paleo Chocolate Lava Cake by Food Faith Fitness

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Lovely comments so far...

    • I cannot get over how good this tart is Keri! I wish I could have everyone try it so they could see how good it tastes! If it can pass the taste test for 2 guys, you know it’s good. Hope you love it when you try it! I know you will : )

      Reply

      • This looks absolutely amazing! I’m going to be making this tart on the weekend for my whole family! Thankyou for the inspiration :D Nutritious yet delicious! I was wondering, how many calories does this tart contain? :)

        ★★★★★

        Reply

    • This thing is a calorie bomb. Whoever is trying to lose weight eating these kind of healthy desserts, good luck. It does taste delicious though.

      Reply

      • Glad you liked it! And yes, I wish it was calorie free. But it is a great substitution for special diets. Ok to indulge every once in a while, right?

        Reply

  2. Oh. My. Gosh. I cannot even believe how perfectly fudgy that filling looks! Avocados seriously FOR THE WIN! They make everything better, I rest my case. :) My mom is on the paleo diet and I just know that she would die if I made this tart for her! So gorgeous, Natalie! Trying very soon!

    Reply

    • It is so super fudgy and delicious! But completely healthy. I can’t get over it. Avocados for the MAJOR win! And this would be perfect for your paleo mom Sarah! She will flip over it. Hope you love it when you make it, but I know you will : )

      Reply

    • Thanks Taylor! It is so unbelievably good, and so incredibly healthy. I just love it! And I’m still dreaming about your lava cake. It is going to be a pretty big toss up to see which I make for Valentine’s Day! Might have to do both ;-)

      Reply

    • Thanks Kelly! But mostly thank YOU for your chocolate avocado pudding that inspired this filling! If it weren’t for you, I would have never thought to use avocados for this. Works perfect. Hugs friend!

      Reply

    • Thanks Gayle! You must try it. You won’t believe how good it it. Tastes just like a fudgy chocolate filling, but it’s really so healthy. If we were neighbors, I would bring you a slice!

      Reply

    • Thanks Rachel! But mostly, thank YOU for this amazing coconut almond crust! You’re a genius. I like it even more than a regular crust. The coconut and almonds are an amazing combination. I want to use it for everything! Couldn’t have made this tart without you : )

      Reply

  9. Natalie this chocolate tart looks too perfect for words! I love the Whole30 (even though we have trouble always sticking to it! But it was a great book and I learned so much about my body and what it needs. Loved it!) I have yet to make a chocolate avocado dessert but this one convinced me! I bet my hubby won’t even know it is healthy! Pinned!

    Reply

    • You’re so sweet Mariah! The hardest thing for me during Whole30 is definitely no wine. I usually break and have a glass or two on Fridays. But I just tell myself it’s only grapes, right?! *Wink*. You must try a chocolate avocado dessert, the combination is like magic. I know you’ll love it : )

      Reply

  11. Congratulations on making a healthy dessert that looks insanely delicious! This is gorgeous, and while I’ve never tried chocolate and avocado, this is making me think I need to! :)

    Reply

  14. I have always wanted to try the avacado and chocolate combo! Such great tips on how when to use the avocados. That makes sense that you use them when not ripe! I need to try this, looks so good and you know when the guys love it..it’s a keeper :)

    ★★★★★

    Reply

  17. This looks amazing Natalie! And I think that I have all the ingredients except for an avocado! That is awesome that you guys are doing the whole30! I really should think about doing that, but I don’t seem to have much self control these days! I need to make this tart soon :)

    Reply

  18. Ahh you saved the day! I literally just made chocolate avocado mousse on Tuesday but it wasn’t nearly as good as everyone said it was, mainly because I could taste avocado. I thought they had to be really ripe though, so that was the problem! I am seriously going to try this today again, but I have much firmer avocados this time.

    Reply

  25. Way to go on your new lifestyle with whole30. Diet change can often be a challenge, but when one can eat like this, the challenge dissipates! Love that you got approval from two important men in your life! That seals the deal! This is a beautiful, nourishing and decadent dessert, Natalie! Thank you for sharing your recipe and stunning photography! The can of coconut creme, is that coconut milk? I’ve been trying to get cream to settle at the top of the can by inverting it in the fridge and leaving it overnight. While Thai Kitchen used to separate just fine, it doesn’t anymore. Do you have a brand you recommend? Thank you!

    Reply

    • I’m so loving the Whole30! Eating whole, healthy foods is easy enough, and feeling great. And since it passed both fellas, I know for sure it’s good. And the coconut cream is from Trader Joe’s and it is LIFE CHANGING! They separate out the liquid for you, so it’s only the thick cream. There is maybe the tiniest bit of water in the bottom, but no need to refrigerate it at all. I think Thai Kitchen added some stabilizers that prevent it from separating. Do you have a Trader Joe’s near you? It’s the only store I’ve found that has coconut cream. All other stores just have coconut milk or light coconut milk that you would have to refrigerate upside down to separate the liquid from the cream.

      Reply

  26. Avocados in pie?! Who would have thought??? Honestly I don’t really care what is in this tart because it looks SO darn good. I love when I make healthy recipes that I’m scared to serve other people and they turn out to be a huge success!!

    Reply

    • I was keeping an eye on everyones face as they were eating at the dinner party. But they all seemed to love it! No one even guessed it was avocados. You must try this Jess!

      Reply

  28. Hello! New to this site and I can’t wait to explore. This cake lured me in. Do you know if this will freeze well. Also, any tops to convert to mini-tarts?

    Reply

    • Hi Jen! So glad you found my blog! This chocolate tart is a good one. I have never tried freezing it. I’m not sure how it will hold up since it is mostly avocado. I would recommend just making this the day of or a day before you’re planning on serving it. And mini-tarts should be the same recipe ratio. I don’t have mini tart pans, but I would assume this recipe would make 4 or 6? It’s a no bake, so just divide up the ingredients evenly. Let me know if you have any luck with it!

      Reply

  29. Hi Natalie, my wonderful friend Keri over at Fashionable Foods sent me this recipe as a suggestion to make for an upcoming vegan dinner party. It sounds downright delicious Quick question for you: what are your thoughts on replacing the maple syrup with another sweetener such as agave? And would I use the same measurement (3/4 cup)? I’d love to make this but I don’t have maple syrup on hand. Thanks!

    Reply

    • You will love this for your dinner party! Your guests will not BELIEVE that it is vegan and gluten free. It tastes amazing! You could definitely use agave instead of maple syrup. I haven’t made it with agave, so I’m not positive it will be a 1:1 replacement ratio. Start by adding in half the amount of agave than you would maple syrup, then taste it and add more agave to suit your taste. And be sure to use avocados that are BARELY ripe! That’s the secret to not “tasting” them, but getting the great smooth texture.

      This is going to be a hit! Hope everyone loves it Ali!

      Reply

      • Hi Natalie,

        I just wanted to stop back and tell you that I did end up making your recipe and it was awesome!!! It pleased all of my vegan and non-vegan dinner guests. It was easy and it looked stunning on the table. I can’t wait to make this again :) Delish!

        ★★★★★

        Reply

  31. Hello there! Thank you for the delicious looking recipe! I’m looking to make it for a dinner party this weekend, but had a quick question. Could you use a regular 9 inch pie pan for the crust, or is it best to use a springform pan? Also – do you think a coconut crust would be ok, or would that be too much coconut flavor? I don’t believe I have any almond flour at the moment, and I’d have to order it online where I am.

    Thanks so much!

    Reply

    • Hi Connory! You’re dinner guests will love this! You could definitely use a 9″ pie pan. I use a spring form just because I like the pretty presentation of the tart without the pan. But it would work in a pie pan just the same. You mean using just coconut only with coconut oil for the crust? I’m not sure how that would work because I’ve never tried it. I might work just fine though! Nothing wrong with coconut flavor. And if you’ve never tried it, you can make your own almond flour! Just get raw almonds, and pulse them in a food processor until they are a flour. So easy!

      Reply

    • Yeah I looked at the price of almond flour where I am at…Im not going to spend $12 on a small package of that stuff. I tried coconut flour and baked it for the recommended time and I think it’s either burnt or on the brink of being burnt. Not sure about this…

      Reply

    • Thanks Anette! I’ve never used honey instead of maple syrup, but I would think it would work just fine! I would substitute the same amount of honey as maple syrup. Let me know how it turns out! I’m making this again for a dinner party on Sunday : )

      Reply

  33. You don’t need to publish this I just want you to know when I click on the apple crumb link it also goes to the cheesecake link also and I really want to see the apple recipe.

    Reply

  34. Natalie,
    I just made this tart for my roommates birthday. She’s a chocolate-loving vegan and we both love healthy cooking. Wow! I was shocked at how rich and chocolatey this cake truly is. I love avocados, but was a bit apprehensive about it not having any actual avocado taste. I followed your tip about the just barely ripe avocado, and I was so thrilled with the results! Thank you! Will be adding this into my arsenal, for sure.
    Cheers!

    ★★★★★

    Reply

    • I am so happy to hear that Zoe! Yea! This made my night! And barely ripe avocados is the real trick to this not tasting like avocado. I’m glad your roommate liked it. What a great friend you are to make it for her! Thanks for taking the time to let me know you like my recipe. Means the world : )

      Reply

  36. I just wanted to add a note on avocados – if you get the big lighter-green ones they have no flavor ever (which is why I think people say they don’t like avocado having only tasted (or not tasted) those). They are so tasteless that even ripe ones would work here. The small dark green avos have much more flavor. I am going to try this recipe with the tasteless avos. I knew one day I would find a use for them!

    ★★★★

    Reply

  37. I’d like to make this as a dessert for my celiac niece this Christmas! However my son cannot have Almond Flour (nuts) so my important question is this- WHAT WOULD BE THE BEST REPLACEMENT FOR THE ALMOND FLOUR?

    Thank you if you can respond before Christmas 2016.

    Nicole

    Reply

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