This Gluten-Free Chocolate Pecan Tart is made with an almond flour crust, chocolate filling, and a naturally sweetened pecan topping. Dairy-free and vegan.
This chocolate pecan tart recipe is perfect for your Thanksgiving dinner table and the holiday season. It's easier than chocolate pecan pie plus you don't have to make a traditional pie crust. Just like these pistachio pomegranate tarts, a press-in crust makes it a breeze. With no corn syrup and whole ingredients, you will love this delicious recipe.
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Why you'll love this recipe
- Easy recipe
- Press-in crust
- Gluten-free, dairy-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. The complete ingredient list and instructions are in the recipe card below.
Almond flour - Almond flour is a great gluten-free pantry staple. It gives baked goods that buttery flavor without butter and a tender crust. (It's perfect for these gluten-free scones!)
Unsweetened cocoa powder - This ingredient creates a rich chocolate flavor.
Maple syrup - This unrefined sweetener helps sweeten the crust and create the caramel filling without corn syrup! Honey (not vegan) is a great maple syrup substitute if you need an alternative.
Coconut oil - This is used as a non-dairy option for both the chocolate crust and the melted chocolate in the filling.
Dairy-free chocolate chips - I recommend using semi-sweet chocolate.
Pecans - The key ingredient: raw whole pecans are best for the chocolate pecan filling.
How to make chocolate pecan tart
Step 1: In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Add maple syrup and coconut oil and combine, then add vanilla extract. Press tart crust mixture into the bottom and up sides of the pan. Bake for 10-11 minutes or until the crust has started to turn golden brown.
Step 2: While the crust is cooling, spread pecans on a baking sheet and roast for 3-5 minutes, careful to not burn. Remove and allow to cool.
Place chocolate in a microwave-safe bowl, and melt chocolate at 30-second intervals in the microwave, stirring after each interval. When the chocolate has melted, whisking quickly, add the coconut oil, vanilla extract, maple syrup, and salt. Pour chocolate filling into the prepared crust and smooth with a spatula. Set aside.
Step 3: In a small saucepan, combine almond butter and maple syrup on low heat, stirring occasionally. Once thoroughly combined, add vanilla extract and salt. Place nuts in a medium bowl and add the almond butter mixture. Stir until the nut mixture is evenly coated.
Step 4: Gently spoon the nut mixture on top of the chocolate filling in an even layer. Refrigerate for at least 1 hour, or until the filling has set. Allow tart to sit out at room temperature for at least 30 minutes before serving.
Recipe tip
A tart pan with a removable bottom makes for an easy and clean removal of the tart.
For a more traditional take, you must try this gluten-free pecan pie!
More gluten-free tart recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Chocolate Pecan Tart
Ingredients
For Crust
- 2 cups (205g) almond flour
- 4 tablespoons (22g) cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons maple syrup room temperature
- 4 tablespoons coconut oil melted and cooled
- ½ teaspoon pure vanilla extract
For Pecan Topping
- 1 ⅔ cups raw unsalted pecans
- ¼ cup creamy unsalted almond butter
- ¼ cup + 1 tablespoon maple syrup room temperature
- 1 teaspoon pure vanilla extract
- couple pinches of salt
Chocolate Filling
- 8 ounces dairy-free chocolate or dairy-free chocolate chips broken in pieces
- 4 tablespoons coconut oil melted
- ½ teaspoon pure vanilla extract
- 1 tablespoon maple syrup room temperature
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with a removable bottom with coconut oil. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Add maple syrup and coconut oil and combine, then add vanilla extract. Blend with a fork until liquid is evenly distributed and the mixture resembles wet sand.
- Press crust mixture into bottom and up sides of tart pan. Bake for 10-11 minutes or until crust has started to turn golden brown. Remove from oven and cool in pan on a wire rack. Turn the oven to 300 degrees Fahrenheit.
- While the crust is cooling, spread pecans on a baking sheet and roast for 3-5 minutes, careful to not burn. Remove and allow to cool.
- Place chocolate in a microwave safe bowl, melt chocolate at 30 second intervals in the microwave, stirring after each interval. When the chocolate has melted, whisking quickly, add the coconut oil, vanilla extract, maple syrup, and salt. Pour chocolate filling into prepared crust and smooth with a spatula. Set aside.
- In a small saucepan, combine almond butter and maple syrup on low heat, stirring occasionally. Once thoroughly combined, add vanilla extract and salt. Place nuts in medium bowl and add almond butter mixture. Stir until nut mixture is evenly coated.
- Gently spoon the nut mixture on top of chocolate filling in an even layer. Refrigerate for at least 1 hour, or until filling has set. Allow tart to sit out at room temperature for at least 30 minutes before serving. Cut with a warm, dry knife.
Anna
Hello dear !
Amazing thank you
Just a question, the whole recipe is 592 calories ?
Tessa
Hi Anna! Thank you! That is per slice. With the almond flour in the crust and almond butter in the filling, it is denser in calories.
Leah
Hi,
These looks amazing. Can't wait to make them.
Can they be cooked in a pan and cut into squares?
Thank you
Leah
Can these be made in a cake type pan and cut into squares instead of a tart?
Thank you,
Tessa
Hi Leah! I haven't tried it in a cake pan, but I think it should work as long as the pan is greased well. Using parchment paper might be helpful too!
Kim
These are so cute!
Laura
Made this for dinner last night and the tart was delicious. Our friends were raving about the taste. I used a glass quiche dish, but I am going to purchase a pie pan next time for easier cutting. The sides of the crust fell apart slightly when I cut the pie, so a pie pan would be better. Thank you for such an easy and delicious recipe.
Tessa
Wonderful! I am so glad everyone enjoyed it. Thank you for your kind words!
Laura
This looks amazing and I am planning to make it for a friend. Do you suggest using a tart pan with a removable bottom, or please advise. I own a fluted, glass quiche dish. Will that work as well or is it better to bake in a metal pan. Thank you so much.
Tessa
Thanks, Laura! I'm excited you are going to make it. I would recommend using a tart pan with a removable bottom.
Aysegul Sanford
How did I miss this?!!! This cake is simply breathtaking Tessa.
I have been eye-ing a similar recipe for some time now and after seeing this I think I am going to make it.
Your photos and styling... as always, BREATHTAKING.
PS: I wish I was your neighbor. ;)
Tessa
Oh, thank you!! I so appreciate your kind words. The most wonderful thing about this tart is how quickly and easily it comes together.
PS: I wish you were my neighbor too!
Rony Jahid
What a perfect dessert! I also agree with you that, dark chocolate, coconut oil, and maple syrup are whipped together to make much better the chocolate filling. I really want to make this sweet tart for my Thanksgiving this weekend.Very nice sharing.
Tessa
Thank you, Rony. It is certainly a dessert that works well for the holidays and other occasions!
Rony Jahid
Its my pleasure, of course its perfect dessert for any kind of occasions. Thanks for your valuable response. Have a great time!!
Emily | Gather & Dine
If you can believe it, I've never had a chocolate pecan pie, but you have absolutely convinced me that this is the way to go if you're gonna have pecan pie. :) So clever to swap out the corn syrup and butter for almond butter, maple syrup, and coconut oil. Will be such a winner at your Thanksgiving table!
Tessa
Oh my goodeness, it is a treat! But this version leaves you feeling better. ;) Happy weekend, friend! <3
Mary Ann | The Beach House Kitchen
Absolutely gorgeous Tessa. That overhead shot!! I'm drooling! Wish I could grab that slice!
Tessa
Thank you, Mary Ann! I grabbed a slice, and then another... ;) Hope you have a wonderful weekend!
Abby @ Heart of a Baker
Well, now I need to make this for my Thanksgiving this weekend! Also, I've never never been to New Orleans, but your story makes me want to visit so badly! Next blogger get together perhaps? :)
Tessa
Yay! <3 Um, yes, that is a wonderful idea! Let's go! xoxo
Tori//Gringalicious.com
GorgeOUS!!!! What a perfect treat to add to every holiday menu!
Tessa
Aw, thank you Tori!! Have a great weekend! xoxo