Gluten-Free Chocolate Pecan Tart

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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 35

Cook Time 1

Chilling Time 1

Total Time 2 35

Servings servings

Calories 588kcal

Author Tessa

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.

Nutrition