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Dark Chocolate Tart with Walnut Crust and Fresh Berries

This Dark Chocolate Tart with Walnut Crust is piled high with fresh berries, adding a touch of tart and sweet to the divinely rich filling.  Guests will never believe it's a grain-free, dairy-free + Paleo-Friendly dessert!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: chocolate tart recipe, gluten-free chocolate tart, paleo recipes
Servings: 8 people
Calories: 693kcal
Author: K.C. Cornwell


For the crust:

  • 12 ounces walnuts
  • 1/4 cup coconut sugar OR cane sugar
  • 1/8 tsp sea salt
  • 1 egg
  • 2 tbsp (1 ounce) melted coconut oil

For the filling:


Prepare the crust:

  • Preheat oven to 350 degrees
  • Spray an 8-inch fluted tart pan with gluten-free pan spray and line with a parchment paper circle. Set aside.
  • Place the walnuts in the bowl of a food processor and pulse until the nuts are a fine meal. Add coconut sugar and salt, pulse to combine. Add the egg and oil and pulse until the dough begins to form a ball.
  • Press the dough into the prepared tart pan and bake for 10-12 minutes. Remove from the oven and allow to cool while you prepare the filling.

Prepare the filling:

  • Pour the chocolate chips into a blender and add salt, espresso powder, vanilla and the egg. Pulse the blender to mix the egg throughout the chocolate. Warm the coconut cream in the microwave 30 seconds at a time, until quite hot but not scalded. While blending, pour the cream in a thin stream through the pour spout in the blender lid until it’s all added. Scrape down the sides and blend another few seconds, or until smooth.
  • Immediately pour the filling into the crust and smooth the top. Refrigerate for at least two hours, top with berries and serve.


Calories: 693kcal | Carbohydrates: 41g | Protein: 13g | Fat: 56g | Saturated Fat: 28g | Cholesterol: 41mg | Sodium: 146mg | Potassium: 592mg | Fiber: 6g | Sugar: 23g | Vitamin A: 85IU | Vitamin C: 2.6mg | Calcium: 183mg | Iron: 2.7mg