Healthy, gluten-free & vegan Chocolate Tart

As you may have noticed, I currently love to create healthy tarts that are gluten-free, low carb and healthy. So far I’ve tried one with raspberries and lemon. The lemon tart was very well received and has already been imitated – I was so happy about that!
The third variation is a creamy chocolate tart 🍫❤ The base with almonds, dates, pecans, wholemeal oatmeal flour, wholemeal quinoa pops and cocoa powder is nicely juicy and a little crunchy. The filling with dark chocolate (81% cocoa) and coconut milk is creamy and not too sweet. Feast without a bad conscience!
I took half of it with me to the office and everyone was thrilled, couldn’t believe it, that this Tart is healthy… hahah! The other half had already eaten my better half at home…at least there was still a little bit for me! 😁

Gluten-free & Vegan Chocolate Tart

Dish Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 25 minutes
Servings 1 Tart rectangular shape 34.9×10.7cm
Author Gloria Corazon Sommer


Tart Crust

  • 170 gr. Almonds
  • 30 gr. Pecan Nuts
  • 50 gr. Gluten-free Wholemeal Oatmeal Flour
  • 11 pcs Dates
  • 30 gr. Agave Nectar
  • 1 Pinch Salt
  • 40 gr. Coconut Oil melted
  • 2 Tbsp. Raw Cocoa Powder

Tart Filling

  • 300 ml Coconut milk Light
  • 100 gr Dark Chocolate (81% cocoa content)
  • 20 gr. Agave Nectar
  • 1 Pinch Salt
  • 1 Tbsp. Agar Agar


Tart Crust

  1. For the tart crust put the nuts, dates, wholemeal oatmeal flour, coconut oil, Agave Nectar, salt, cocoa powder into a food processor and mix everything together until a moist dough is formed. If it is still too dry, you can add very little water.

  2. Finally add the quinoa pops and mix again briefly.

  3. Put the bottom into a tart mould and press it down nicely.

  4. Let it rest in the fridge while making the chocolate filling.

Tart Filling

  1. For the filling, melt the chocolate over a water bath.

  2. Once melted, slowly heat in a pan together with the coconut milk.

  3. Add agar agar, agave nectar and salt and simmer on low heat until you have a thick consistency.

  4. Now place the filling on the bottom and cool in the fridge for about 1 hour until firm. 

I hope you enjoyed the recipe & I look forward to your comments on my low carb, gluten-free, vegan chocolate raw cake and let me know how your version of this recipe has become!

♡ Gloria Corazon Sommer

P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!


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