Rich chocolate is the flavor of love, and this allergy-friendly tart will express that love to some special people in your life. Though it looks fancy, this tart is simple to put together, just make sure you leave time for it to chill before serving.
This tart is rich, with a coconut milk base and rich cocoa powder. Enjoy a small slice at the end of a sweet Valentines day, or any time a chocolate craving strikes.
This no-bake tart is egg free, so you can taste test the sweetness and adjust to your family’s preference as you make it. If you are not on GAPS, you may want to substitute maple syrup for the honey- again- depending on your family’s preference. You could also use coconut sugar, and then increase the coconut milk used to add the moisture that was coming from the honey.
Top with coconut whipped cream and fresh berries.

Rich Chocolate Ganache Tart - Gluten Free, GAPS Friendly
Ingredients
- Ingredients for Crust:
- 3/4 cup cocoa powder find cocoa powder here
- 3/4 cup almond flour find almond flour here
- 1/2 cup coconut cream from the top of a can of coconut milk Natural Valuehas cream that is easily separated from the watery part of the coconut milk.
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
- Ingredients for Chocolate Filling:
- 1 cup cocoa powder
- 1/2 cup honey
- 1/2 teaspoon cinnamon
- 1 pinch sea salt
- 1 cup coconut cream from the top of a can of full fat coconut milk
Instructions
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Directions for Crust:
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Mix all ingredients and press into a 9-inch tart pan. Cover with plastic wrap and chill for at least one hour before filling.
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Directions for Ganache:
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Mix all ingredients well with a mixer or food processor. Pour into the crust and chill, covered, for 2+ hours before serving. Can be made a day ahead.
Looking for more grain-free chocolate goodness? Check out these recipes
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Can you please clarify how much coconut cream to use for the crust and how much to use for the filling? Thank you! I can’t wait to try this recipe!
Hi Marcelle, it’s 1/2 cup in the crust and 1 cup in the filling. You can add more to the filling if needed to get the correct consistency :)
Do you have a preference to using regular baking cocoa or the Dutch processed?
I don’t- I know some people do but I haven’t looked into it. I do try to buy my chocolate fair trade though.
Okay, thank you :)
Also, in the ingredients list it looks like you were linking to cocoa you buy, but from my iPhone the link does not work.
I fixed it, thanks Cari.
This looks amazing! I can’t wait to try it. :)
Can I use coconut flour as an alternative to the almond? Probably in lesser quantity, but I don’t know if it will turn out the same. Thank you!
I would use a completely different crust recipe if you want to do that. They won’t substitute 1:1
This is delicious! I made this during my weekly cook-up, it’s fantastic and so easy! I substituted the honey for rice malt syrup (as I tend to treat honey as medicine) and didn’t add quite as much to go a tad more sugar and fructose-free. I’m in love with the outcome and will try to freeze portions next. Too bad I can’t post a picture here. ;) Thanks for the great recipe, Cara :)
You mentioned using a different shell recipe if you can’t use almond flour- do you have one that uses coconut flour?