No-Bake Chocolate Almond Tart with Coconut Crust
A luscious no-bake tart featuring a crunchy coconut-almond crust filled with silky dark chocolate ganache, perfect for a quick and elegant dessert. This mediterranean-inspired desserts (gluten-free, vegetarian) ready in about 30 minutes layers unsweetened shredded coconut, raw almonds, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup unsweetened shredded coconut
- 3/4 cup raw almonds
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 8 oz dark chocolate chips (70% cacao)
- 1/2 cup canned coconut milk (full fat)
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a food processor, pulse 1 cup unsweetened shredded coconut and 3/4 cup raw almonds until finely ground but not powdery, about 20 pulses.
- Step 2: Add 3 tbsp maple syrup and 2 tbsp melted coconut oil to the mixture and pulse 10 more times until the mixture sticks together when pressed.
- Step 3: Press the crust evenly into a 9-inch tart pan with removable bottom. Bake for 10 minutes until golden and fragrant. Remove and cool completely.
- Step 4: In a small saucepan, heat 1/2 cup full-fat canned coconut milk over medium heat until it just begins to simmer, about 3 minutes.
- Step 5: Remove from heat and pour over 8 oz dark chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir gently until smooth and glossy.
- Step 6: Stir in 1 tsp pure vanilla extract and 1/4 tsp sea salt flakes.
- Step 7: Pour the ganache into the cooled crust, smoothing the top. Refrigerate for at least 2 hours until set. Slice and serve chilled.
Frequently asked questions
How long does No-Bake Chocolate Almond Tart with Coconut Crust take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Almond Tart with Coconut Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Almond Tart with Coconut Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Almond Tart with Coconut Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Bake Chocolate Almond Tart with Coconut Crust gluten-free?
Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
