As a chef trained in traditional FRENCH pastry I’ve been told for years that eggs, butter, and sugar are three whales on whom the good dessert rests. “There could be no good patisserie without them,” they said.
Here is my verdict – the aforementioned statement is a big fat lie and I’m here to prove it.
So yes, this gluten-free chocolate-cashew tart doesn’t contain any gluten, dairy, eggs, or refined sugars. And yes, it is delicious, decadent, rich, and everything else a good french chocolate tart should be;)
Key ingredients of gluten-free chocolate-cashew tart:
Coconut flour – you can buy a pre-made one or finely ground unsweetened coconut chips.
Cocoa powder – you can use regular or dutch (for darker color). Just make sure the cocoa powder you use is of the best possible quality.
Coconut milk – only full-fat will work here, I don’t recommend substituting it for anything else.
Dates – any variety will work here. Since dates greatly vary in size I recommend weighting the necessary amount.
Almond flour – ready-to-use flour or finely ground almonds both work great.
Chocolate – I recommend 70-80% cocoa for a deep chocolate flavor that’s not too sweet. If you, however, would like your chocolate-cashew tart on a sweeter side – use 45-50%
This Gluten-free chocolate-cashew tart recipe works best in a 9″ fluted tart pan. You can also use a pie dish – just keep in mind that in this case, you won’t be able to transfer your chocolate-cashew tart onto a serving plate.
Equipment, needed for this gluten-free chocolate-cashew tart:
- A powerful blender. I’ve had this this Nutribullet for 2 years now and it does the job really well.
- Non-stick fluted tart pan with removable bottom. I love and highly recommend my Wilton pan!
This tart is by far not my first healthy-ish* dessert. For more delicious healthy-ish dessert recipes check out these articles:
- Gluten-Free Black Forest cake (flourless)
- Berry cream tart with almond crust (GF)
- The most delicious healthy pumpkin tart (GF!)
*I say healthy-ish because remember – sugar is sugar even disguised as a handsome berry, dry fruit, or honey. Therefore, it would be irresponsible to call this (or any dessert, really) full-blown HEALTHY. It is, however, certainly the lesser evil of a dessert 😉
Knowing that you use my recipes makes me so happy! If you make this Gluten-free chocolate-cashew tart or any other recipes, please tag me @olesia.guts so I can see your creations!
Ingredients
Tart crust:
- 1 cup (65 grams) coconut flour
- 1 cup (100 grams) almond flour
- 3 tbsp cocoa powder
- 6 small dates (30 grams) soaked in hot water for 10 min and drained
- 5 tbsp coconut oil, melted
Tart filling:
- ¼ cup cocoa powder
- 1 cup (160 grams) cashews, soaked in hot water for 10 min and drained
- ½ can (180 ml) coconut milk
- 1 tbsp vanilla
- 70 grams 70% chocolate*
- 160 grams dates, soaked in hot water for 10 min and drained
- Berries of choice for garnish
Equipment:
- Blender
- 9" tart pan with removable bottom
Instructions
- Preheat the oven to 350 F. Blend dates with coconut oil in a food processor/blender into a rough paste. Add both flours, salt, and cocoa powder and blend again, until well combined. It should have a wet sand-like consistency.
- Brush a 9” tart pan with coconut oil. Transfer coconut-almond base into the pan. Firmly press it into the bottom and sides of the pan creating an even crust layer. Bake for 15 min, then let cool to room temperature.
- Blitz soaked dates in a blender with 1 cup water until smooth, dulce-de-leche like paste forms. Add cashews, vanilla, salt, coconut milk, and cocoa powder, and blitz again until perfectly smooth. It will take anywhere from 1 to 3 minutes, depending on how powerful your blender is.
- Chop chocolate into medium-sized pieces and place it in a microwave-safe bowl. Microwave until melted, stopping to stir every 20 seconds to avoid overheating.
- Mix cashew-cocoa mousse with melted chocolate until homogenous (make sure your cashew mousse is not cold, otherwise chocolate might get lumpy). Pour the mixture into a cooled shell and leave it in a fridge to set for at least 2 hours. Garnish with berries of choice right before serving and enjoy!
EQUIPMENT USED IN THIS RECIPE:
Notes
*I recommend 70-80% cocoa for a deep chocolate flavor that’s not too sweet. If you, however, would like your chocolate-cashew tart on a sweeter side - use 45-50%
This post contains affiliate links which means I will make a small commission that helps me support this website if you purchase through those links (at no additional cost to you whatsoever!). I only recommend products that I love and use myself!
7 comments
I tried the gluten free chocolate pie recipe and on the first try, the crust burned in the oven after 7 minutes. On the second try, the oven temperature was lowered and the crust was baked after 7 minutes. Just wanted to share my experience, because in the end it turned out great.
Hi! Thank you for sharing 🥰 Depending on the oven, it might sometimes be hotter than the temperature you set it for so I always recommend to use oven thermometer just to be sure.
I have a family member who is allergic to cashews. What could I use instead? Many thanks, Claire
Hi Calire!
Sorry to hear:( I haven’t tested this recipe with any cashew substitutes so I don’t know! But I think either using cacao butter or making a traditional ganache (but with coconut cream/milk) could be a good idea;) Let me know if you try any of this suggestions!
This looks amazing! Cashew allergy in my family. Any substitute you recommend?
Hi Ann!
Thank you! Sorry to hear about the allergy – I didn’t test this recipe with other ingredients so I can tell the ratio off top of my head, but I think that using cacao butter could be a good idea!
Love this recipe! We loved the mousse more than the crust so we just make the mousse and put it in tiny mason jars as almost mini mousse cups. We then just cook down frozen fruits and mash it up once it’s heated and then add chia seeds to make a chia seed fruit compote and then put it on top. Highly recommend you give this one a try! Thanks for the awesome recipe!