Healthy Chocolate Tart (Keto, GF, Vegan)
Healthy Chocolate Tart Recipe + Video – Delicious + secretly healthy chocolate tart made with avocados, cocoa powder and sweetened with monk fruit. Only 5 carbs! Paleo, low carb, gluten free, grain free, dairy free, refined sugar free, clean eating, real food.
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.
Table of Contents
Ingredients in Healthy Keto Chocolate Tart
It has a coconut and almond flour crust that is lightly sweetened with monk fruit.
For the filling, it is made with avocados! Adds tons of healthy fats, sweetened with monk fruit, and made chocolate with cacao powder.
Types of Avocado to Use
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.
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!
Watch Healthy Chocolate Tart Recipe Video
Healthy Chocolate Tart (Keto, GF, Vegan)
Ingredients
Crust
- 1/2 cup unsweetened, raw coconut flakes
- 1-1/2 cups almond flour
- 2 tablespoons monk fruit
- 2 tablespoons coconut oil, melted, plus more for brushing the spring pan
Chocolate filling
- 2 medium size avocado, just barely ripe, on the firmer side
- 1/2 cup unsweetened cocoa powder
- 1/2 cup monk fruit, or more to taste
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla
Garnish
- 1 pint of raspberries
- coconut whipped cream
Instructions
- 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.
- In a food processor, combine the coconut flakes, almond flour monk fruit + coconut oil. Pulse until the mixture resembles wet sand. It should hold together when pinched.
- 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 1/4". Once the crumbs are even, press the crumbs in with firm pressure.
- 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.
- 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 may need to scrape down the bowl half way thru.
- 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.
- After chilling, remove from the springform pan and garnish with fresh raspberries.
- Slice, and serve with coconut whipped cream and additional raspberries.
- Leftovers will keep in an airtight container refrigerated for 3 days.
Notes
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145 Comments on “Healthy Chocolate Tart (Keto, GF, Vegan)”
I made this for dessert last night and it was a hit. My dad and husband are both wary of “healthy” treats but even they loved it. The biggest surprise happened this morning, however: after realizing he’d left his slice of tart out on the counter all night long instead of putting it in the fridge like I’d asked, my 6-year-old cried and asked if I could make more “avocado pie”. If this is how I get him to eat more greens, I’ll happily oblige ?
Oh I am SO HAPPY to hear this! What a mom win Heather! Best way to sneak in veggies and healthy fats!
Super easy to make, and no one guessed there were any weird ingredients in it! Totally can’t taste the avocado, and it’s so rich and creamy. Really loved the crust too! Thanks for a great recipe.
I’m so happy to hear you liked them! Thanks Sarah! It’s such a sneaky healthy dessert.
OMG it is delicious!!!! I made this tart for Valentine’s day. My husband loved it. This is a keeper. I also think it will make a great dessert for Passover. Thank you !!!!
I’m so glad to hear you liked it Maria! You made my day! What an honor that you made one of my recipes for Valentine’s Day. You just made my day!
So simple to make and delicious. Thank you .
I’m so glad you liked it! Thank you Kate!
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
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!
Good point! I’m going to remember that next time I’m grabbing avocados to make this tart. Hope you enjoy it when you make it! Hugs!
This looks so amazing. Was wondering if I could sub honey for maple syrup?
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!
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 : )
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.
You’re right! It did! Just corrected it so it goes to the apple crumble pie now. Thanks for letting me know Carol!
This looks amazing. I was wondering if honey would work in place of maple syrup?
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 : )
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!
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!
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…
Looks really delicious and plus so healthy. Love it and will try it to be sure.
I hope you like it if you make it Niki! It is SO good. You won’t believe how healthy it is : )
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!
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!
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!
I am so happy to hear that Ali! Yea! You are so sweet to take the time to come tell me you liked my recipe. You just made my day! Big hugs to you : )
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?
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!
Hello delicious silky chocolate tart – this looks amazing!! I have a ton of ripe avocados in my fridge and was just googling what to do with them – now I know!! Can’t wait to try this!
Thanks Cate! Hope you love this if you try it!
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!!
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!
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!
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.
This chocolate tart looks delicious! I love desserts that are tasty but also healthy! You nailed it with this one! :)
Thanks Neli! I think this is both the healthiest and tastiest dessert I’ve made : )
Natalie, ok, this is like the most beautiful chocolate tart ever. . AND it’s vegan and GF?!!! Whoa, girlfriend, I LOVE this!!! so gorgeous and pinned!!!
Thanks Alice! You are too nice! And it tastes so good, you would never guess it was healthy : )
So intrigued by the avocado – If he says it taste like brownie batter, I’m certain I’ll lick the bowl clean before I even fill the tart;)
You have got to try the avocado and cocoa combination Sarah! You won’t believe how good it is!
This looks so chocolatey and sinful! I still haven’t tried chocolate things made with avocado, but you may have convinced me! It looks way too good to resist!
It tastes like it should be sinful, but it’s so healthy. It’s amazing! Thanks Leah : )