Today is the last of our gluten-free desserts series. We certainly hope that you non-gluten consumers have enjoyed them as well- we wouldn’t share anything that everyone wouldn’t enjoy eating!

While we first baked a light and lemony almond cake that is seriously to die for, today we’ve got a vegan treat that will satisfy any chocolate lover! This decadent Coconut and Chocolate Pistachio Tart is rich, smooth and bowl-lickin’ good {oh yes, we did!}!


We chose to make the recipe in mini pie pans {makes about 6 minis!} which are perfect for individual servings at a dinner party, but you can easily use it to fill a regular sized pie pan. We know coconut is one of those things- you either love it or hate it. Not nuts for coconut? You will be after you try this tart!


Coconut + Chocolate Pistachio Tart {vegan, gluten free}


½ cup unsweetened shredded coconut
1 ½ cups almond flour
2 Tablespoons coconut oil
¼ tsp salt
2 Tablespoons Maple Syrup

1 cup full fat coconut milk
12 oz bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
½ cup unsweetened coconut flakes
½ cup pistachio nuts, coarsely chopped

Preheat oven to 350 degrees. In food processor, pulse together almond flour, salt and shredded coconut until finely ground. Mix together coconut oil and maple syrup and add to almond flour mixture. Pulse until coarse crumbs form.

Transfer into greased 9-inch tart pan with removable bottom {or minis like we used}. Evenly press dough in bottom and up sides of pan to form the crust. Bake in center of oven rack for about 15-20 minutes, until golden brown. Let cool on wire rack.

Spread the chopped pistachio nuts and shredded coconut onto sheet pan and bake 3-5 minutes, until lightly toasted. Set aside.

Place chopped chocolate into large mixing bowl. In small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and stir until smooth and creamy. Mix in vanilla extract.

Pour chocolate into tart shell. Lightly sprinkle toasted pistachio nuts and toasted coconut for garnish. Chill for at least one hour or until set and enjoy!


That last shot reminds me of how delicious these tarts were- we spooned the chocolate filling from the bowl and indulged in a mini tart, each! The coconut milk and oil in this recipe is so faint- it just adds an extra creamy layer to the tart and the healthy fats are good for you! Despite the chocolate being decadent and finger lickin’ good, the toasted coconut and pistachio garnish was easily our favorite part- the original recipe called for macadamia {equally as yummy!}, but we just love the hint of green and the light crunch the pistachios bring to the dessert!

We really hope you had as much fun as we did with our “healthy” take on desserts to start the new year. Because even though we’re resolving to be healthy, that doesn’t mean we’re going to deprive ourselves!

original photography for apartment 34 by Aubrie Pick // art direction + styling by Apartment 34 // original recipe adapted via Gourmande in the Kitchen 

What do you think?

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  1. Holy cow, these look amazing! Thank you for the GF inspiration, I will definitely be trying these the next time I need a fancy dessert 😉

  2. I am interested in the nutritional information per serving and how many servings in a 9″ tart. Calories, fat, cholesterol, carbs, protein. Do you have that information?

  3. Thanks for such beautiful recipes and magnificent views but a bigger than you for leaving the gluten free recipes behind. I for one appreciate it. I know a lot of people don’t eat gluten but there is enough to cover them. I may have eaten a handful that actually tasted good, for the most part they were not very good. Sorry.

  4. Looks very delicious!
    Thanks for share this wonderful recipe!
    I will make it tomorrow!

  5. Works even better when you substitute hazelnut meal for the almond flour!