Image of Heavenly Coconut-Walnut Tart with Image of a slice of Coconut-Walnut Tart with Gluten Free Chocolate Crust
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Coconut-Walnut Tart with Gluten Free Chocolate Crust

A decadent, impressive, and easy to make Paleo dessert combining coconut, walnuts and a grain-free, gluten free chocolate crust. Heavenly!!!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 10 slices
Author: Lynette ~


For the Chocolate Tart

For the Filling

For the decoration


  • Preheat oven to 350 degrees.

For the crust

  • In the bowl of a food processor, place almonds, coconut flour, coconut sugar, cacao powder, cacao nibs, and salt. Pulse until it's fine. 
  • Add coconut oil, 1-2 Tbsp at a time, pulsing between each addition until it forms large clumps. If it doesn't form, add the cold water a bit at a time, until it comes together.
  • Gather clumps into a ball with your hands and place into the middle of a 10 - 11" tart pan with removable bottom. Press the crust evenly outward working it up the sides. The bottom should be about 1/4" inch thick.
  • Place on a rimmed baking sheet and bake in the oven on the middle rack for 12 minutes. Remove from oven and set aside. 

For the filling

  • In a sauce pan over medium-high heat, bring to boil the coconut cream, coconut sugar, and maple syrup, whisking until sugar has dissolved. 
  • Reduce heat to a gentle boil and cook for another 8 minutes or until thermometer reaches about 220 degrees. Remove from heat and add the coconut flakes and walnuts, stirring to combine. Let cool for 10 minutes.
  • Pour cooled filling into tart crust, spread to the edges. Place back onto the baking sheet and bake until bubbly and nicely browned, about 25 - 30 minutes.
  • Transfer to rack and cool completely. 
  • If you wish to put the decoration on top, place chocolate in a bowl and melt in the microwave. Start with 15 seconds, stir, add another 15 second and repeat until the chocolate is completely melted. Be careful not to burn the chocolate.
    When slightly cooled, scrape chocolate into a small ziplock bag and squish it to one corner. With scissors, snip off a tiny portion of the corner. Please note, the bigger the snip, the thicker your lines will be. Start can always cut off more if needed.
    Twist the bag (do not seal) to remove air pockets and drizzle chocolate onto the tart. 
  • Let the tart sit at room temperature for at least 4 hours to let the filling solidify. Remove from pan, slice and serve.
    Store leftovers (if any) in refrigerator, covered with plastic wrap.


This is also amazing with raw organic cashews instead of the walnuts.
The 100% cacao chocolate link is for 5 bars. You can also get just one bar through Prime Pantry if you are an Amazon Prime member.
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