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Chocolate Tart Crust Recipe that is vegan and gluten free.

Chocolate Tart Crust

Chocolate Tart Crust pairs well with any flavor tart filling. Gluten Free and Vegan Crust mixing a touch of Cacao powder, toasted coconut, and maple syrup.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 tart crust
Calories 208kcal
Author Jenn


  • 1 cup Quinoa Flour
  • 2 ½ cups Gluten Free Rolled Oats
  • 1 cup Toasted Shredded Coconut
  • 1 Tbsp Cacao Powder
  • 1 tsp Sea Salt
  • 1 tsp Cinnamon
  • 1/ 4 tsp Nutmeg
  • ¼ cup Coconut Oil melted and cooled
  • ¼ cup Maple Syrup
  • ½ tsp Vanilla


  • Toast Shredded Coconut by pouring onto parchment paper lined baking tray. Bake at 300 F for 4-5 min, stirring a couple times for an even bake. Once coconut is slightly browned, remove from oven and let cool.
  • Prepare a 12.5 inch round tart pan. Spray with baking spray and line bottom with parchment paper.
  • Combine Quinoa Flour, Oats, and Shredded Coconut into a food processor or blender and pulse until resembles cornmeal.
  • Transfer powder into a large bowl. Whisk in cacao powder, salt, cinnamon, and nutmeg.
  • Pour in vanilla, maple syrup and coconut oil.
  • Stir with a large spoon until well combined.
  • Spoon crust into tart pan and gently press an even layer across the bottom and into the grooves of the sides.
  • Prick several fork holes across the bottom of the crust.
  • Place in the fridge for 10-15 minutes to firm.
  • Preheat Oven to 350 F.
  • Set crust on a baking sheet and bake for 20-22 minutes until browning around the edges with a strong fragrant odor.
  • Let cool on a wire rack in tart pan.
  • Make sure tart is completely cool before adding any filling.


Calories: 208kcal