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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Gluten-Free Chocolate Pecan Tart

    Published: Nov 16, 2016 · Modified: Oct 18, 2020 by Tessa · This post may contain affiliate links · 21 Comments

    Jump to Recipe Print Recipe

    This Gluten-Free Chocolate Pecan Tart is made with an almond flour crust, chocolate filling, and a naturally-sweetened pecan topping. Gluten-free and dairy-free.

    pecan tartThere's a diner in New Orleans that sits just off the streetcar line called the Camellia Grill.

    It was there about ten years ago that I had my first slice of chocolate pecan pie, warmed up right on the grill with a giant scoop of ice cream on top.

    I was in love. There was no going back to the regular pecan version.

    So, fast forward to the current time, and I can't put together pecans and chocolate without thinking of that first slice.

    This gluten-free chocolate pecan tart version is assuredly lacking the usual corn syrup, butter, and flour of its decadent counterpart, and it's easier too.

    A tart with a press-in crust, its simple, no dough rolling needed.

    pecansAlmond butter and maple syrup make up the sweet pecan coating, and dark chocolate, coconut oil, and maple syrup are whipped together to make the chocolate filling.

    Chocolate pecan tartWith a week out from Thanksgiving, I've already decided to give it a spot on our table that day. I hope you will too.

    Chocolate tart

    pecan tart with chocolate fillingMake a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!

    More Gluten-Free Tart Recipes

    No-Bake Berry Tart

    Gluten-Free Caramel Apple Tart with Oatmeal Cookie Crust

    Chocolate Hazelnut Tart

    Almond Jam Tart

    Pomegranate Pistachio Tarts

    Gluten-Free Chocolate Pecan Tart | saltedplains.com

    Gluten-Free Chocolate Pecan Tart

    This Gluten-Free Chocolate Pecan Tart is made with an almond flour crust, chocolate filling, and a naturally-sweetened pecan topping. Gluten-free with a dairy-free option.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 35 minutes
    Cook Time: 1 hour
    Chilling Time: 1 hour
    Total Time: 2 hours 35 minutes
    Servings: 10 servings
    Calories: 592kcal
    Author: Tessa

    Ingredients

    For Crust

    • 2 cups almond flour packed, about 270g
    • 4 tablespoons cocoa powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 tablespoons maple syrup room temperature
    • 4 tablespoons coconut oil melted

    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. 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.

    Nutrition

    Calories: 592kcal | Carbohydrates: 77g | Protein: 8g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 175mg | Potassium: 139mg | Fiber: 5g | Sugar: 67g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Comments

    1. Leah

      December 03, 2022 at 8:11 am

      5 stars
      Hi,
      These looks amazing. Can't wait to make them.
      Can they be cooked in a pan and cut into squares?
      Thank you

      Reply
    2. Leah

      November 30, 2022 at 8:25 am

      Can these be made in a cake type pan and cut into squares instead of a tart?
      Thank you,

      Reply
      • Tessa

        December 06, 2022 at 12:29 pm

        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!

        Reply
    3. Kim

      October 13, 2021 at 10:19 pm

      5 stars
      These are so cute!

      Reply
    4. Laura

      September 27, 2020 at 6:56 am

      5 stars
      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.

      Reply
      • Tessa

        September 30, 2020 at 9:03 am

        Wonderful! I am so glad everyone enjoyed it. Thank you for your kind words!

        Reply
    5. Laura

      September 22, 2020 at 7:11 pm

      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.

      Reply
      • Tessa

        September 23, 2020 at 9:45 am

        Thanks, Laura! I'm excited you are going to make it. I would recommend using a tart pan with a removable bottom.

        Reply
    6. Aysegul Sanford

      December 10, 2016 at 10:17 am

      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. ;)

      Reply
      • Tessa

        December 12, 2016 at 1:34 pm

        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!

        Reply
    7. Rony Jahid

      November 20, 2016 at 1:39 pm

      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.

      Reply
      • Tessa

        November 30, 2016 at 5:27 pm

        Thank you, Rony. It is certainly a dessert that works well for the holidays and other occasions!

        Reply
        • Rony Jahid

          December 08, 2016 at 1:00 pm

          Its my pleasure, of course its perfect dessert for any kind of occasions. Thanks for your valuable response. Have a great time!!

    8. Emily | Gather & Dine

      November 18, 2016 at 3:55 pm

      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!

      Reply
      • Tessa

        November 19, 2016 at 9:13 am

        Oh my goodeness, it is a treat! But this version leaves you feeling better. ;) Happy weekend, friend! <3

        Reply
    9. Mary Ann | The Beach House Kitchen

      November 17, 2016 at 9:07 am

      Absolutely gorgeous Tessa. That overhead shot!! I'm drooling! Wish I could grab that slice!

      Reply
      • Tessa

        November 19, 2016 at 9:09 am

        Thank you, Mary Ann! I grabbed a slice, and then another... ;) Hope you have a wonderful weekend!

        Reply
    10. Abby @ Heart of a Baker

      November 17, 2016 at 8:19 am

      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? :)

      Reply
      • Tessa

        November 19, 2016 at 9:08 am

        Yay! <3 Um, yes, that is a wonderful idea! Let's go! xoxo

        Reply
    11. Tori//Gringalicious.com

      November 17, 2016 at 5:01 am

      GorgeOUS!!!! What a perfect treat to add to every holiday menu!

      Reply
      • Tessa

        November 19, 2016 at 9:08 am

        Aw, thank you Tori!! Have a great weekend! xoxo

        Reply

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