This dark chocolate orange tart is the perfect “healthier”, fancier, and delicious dessert to make. The silky dark chocolate filling is flavored with orange zest and pairs nicely with the crisp almond crust. If you’ve never made a dairy-free ganache and notice the ingredients, you might be a little nervous. I promise you cannot taste the coconut milk AT ALL, and it’s just as creamy and delicious as if you were to use cream.
Maybe chocolate and orange doesn’t sound like a very good combination to you, but I promise, it is SO GOOD! I think I even like the combination of chocolate and orange better then chocolate and peanut butter (I know it’s so crazy!).
The first time I tested this recipe, I thought that the filling would be better if it was more custard-like, but quickly realized that chocolate tarts just taste better when they have a ganache-like texture. Overall, this tart needed lots of tweaking. But the final result is AMAZING and I hope you will enjoy it!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click on any of them and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite organic, flavorless coconut oil is here!
Lily’s sugar and dairy free dark chocolate chips are linked here.
The brand of almond flour I use is linked here but I usually get it from Costco.
Paleo Vegan Dark Chocolate Tart
Ingredients
Crust:
- 1 ¼ cup almond four
- ¼ cup tapioca starch or any starch like corn, arrowroot, or potato
- ¼ cup melted coconut oil or butter if you're not dairy-free
- ½ tsp salt
- 3 tbsps pure maple syrup
Filling:
- 1 cup full-fat coconut milk
- 1 cup dark chocolate chips/chopped up bar that fits your dietary needs I used Hu Kitchen paleo and vegan dark chocolate baking gems
- 2 tbsps pure maple syrup
- ½ tsp salt
- 1 tsp vanilla
- Grated zest from 1 naval orange grate every last bit of zest off of it
Instructions
Crust:
- Preheat the oven to 350 degrees fahrenheit (177 celsius). In a medium-sized bowl, mix the almond flour, starch, and salt together. Add the melted oil and maple syrup and mix until a non-sticky paste-like consistency forms. Press this mixture into a tart pan with your fingers or the bottom of a cup. Bake for 15-20 minutes or until golden brown.
Filling:
- In a small saucepan, over medium heat, bring the coconut milk to a simmer. Remove the pot from the stove and add the chocolate. Let the chocolate sit (without stirring) while grating the orange zest. When you have finished grating the zest, stir the chocolate and coconut milk until a silky ganache forms. Add the salt, orange zest, vanilla, and maple syrup and mix well. Pour the filling into the baked crust and let it cool to room temperature. Place the cooled tart into the fridge until the filling is firm. Top with whatever garnishes you wish, serve, and enjoy! Store the remaining tart (if there is any) in the refrigerator.
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