Chocolate Black Cherry Tart

Chocolate Black Cherry Tart

{Gluten-Free, Vegan, Paleo, Refined Sugar-Free, AIP}

Chocolate Black Cherry Tart

I got really inspired last week by a recipe I had seen on Real Food Forager for a paleo Decadent Black Cherry Chocolate Tart. Since black cherry season started I’ve been ever so tempted to make something with them, and that recipe pushed me over the edge. I just knew I had to make a black cherry chocolate tart. Jill’s original recipe calls for gelatine though, and so I knew I’d have to improvise with the crust, so I couldn’t follow the recipe. But the concept of it seemed heavenly. And as always, I got ahead of myself while making this dessert and ended up making up a different tart altogether, but I still think you can easily follow her directions for the tart filling, combined with the crust from my recipe for a delicious gluten-free, vegan, and paleo alternative version. I opted to make a more chocolatey tart after all and ended up with an incredibly easy to make delicious and decadent gluten-free vegan chocolate black cherry tart as a result {also paleo, of course}.

Chocolate Black Cherry Tart

Paleo and Gluten-Free Vegan Chocolate Black Cherry Tart Recipe:

*Makes a mini tart (7″ pan), but you can easily double this recipe for a full size tart pan.

Crust Ingredients:

  • 1/4 cup coconut oil, melted or very soft
  • 1/3 cup liquid sweetener of your choice (I used maple syrup)
  • 1/2 tbsp pure vanilla extract
  • 1/4 tsp salt
  • 1/3 cup water
  • 1/4 cup apple butter (apple sauce would work too)
  • 1/2 cup coconut flour
  • 1/4 cup tapioca starch
  • 1/4 cup cocoa powder

Filling Ingredients:

  • 1 1/2 cups black cherries, pitted and halved
  • 1 cup coconut oil
  • 1/2 cup cocoa powder
  • 6 tbsp liquid sweetener of your choice (I used maple syrup)
  • 2 tsp pure vanilla extract
  • pinch of salt


  • Cacao nibs + extra cherries for garnish


1. Preheat oven to 350F. Oil a tart pan and set aside.

2. Place all crust ingredients into a large mixing bowl, except for coconut flour, tapioca starch, and cocoa powder. Use an immersion blender to mix all the ingredients together until smooth. Note: if you don’t have an immersion blender, you can do this in a food processor or by hand too. Add in remaining crust ingredients and mix the mixture by hand, kneading it lightly until a sticky soft dough forms. Transfer this dough into your tart dish and press it down and spread it evenly throughout the pan (base and edges) using your hands until it’s shaped and molded to the tart pan shape. Use a fork to pierce some holes along the base of the crust to prevent bubbling while baking. Place in the oven and bake for 22 minutes. Remove from oven and cool a on a rack.

3. Once the crust is cooled, spread the chopped cherries in an even layer over the base of the tart. Set aside.

4. To prepare the chocolate filling, follow the directions outlined in this DIY Gluten-Free Vegan Magic Shell recipe. Pour the chocolate filling into the tart over the cherries. Place the tart in the fridge and allow the chocolate filling to set for about an hour. Sprinkle with cacao nibs once the chocolate sets and decorate with extra cherries (or as you feel inspired). Afterwards, remove from the fridge and serve or keep covered at room temperature for a creamy and mousse-like consistency. If you prefer, you can keep the tart in the fridge. The chocolate filling will be harder that way and will taste more like a decadent and creamy cherry chocolate bar. I like it better at room temp, personally though.


xo Audrey


This Paleo and Gluten-Free Vegan Chocolate Black Cherry Tart recipe has been shared with Natural Living Monday, Fat Tuesday, Gluten-Free Wednesdays, Real Food Wednesday, Waste Not Want Not Wednesday, Allergy-Free Wednesday, Let’s Get Real Friday Party, #glutenfreefridays, Natural Family Friday, Sweet and Savoury Sundays, and Gluten-Free & DIY Tuesday.

** A big thanks to Megan @ Allergy Free Alaska, Laura @ Baking in Pyjamas,  and to Adrienne @ Whole New Mom for featuring this recipe!



    • Audrey says

      Thanks so much, Cassidy! I hope you enjoy them :)

    • Audrey says

      Thank you, Christina! And thanks for the party too :)

  1. says

    Hi Audrey,
    When I saw your post at Natural Family Friday I had to hop by. You had me at black cherries and chocolate! Oh my, what a healthy and delicious vegan dessert. I have been experimenting with more vegan chocolate recipes lately (who can blame me) so I can’t wait to try this. Your photos are so delectable! I subscribed to stay in touch. All the best, Deborah

    • Audrey says

      Thanks so much, Deborah! Cherries + chocolate = what’s not to like, right? ;) Enjoy it!

  2. Joan says

    I don’t see the link to the magic shell recipe, is it on the site? Otherwise, this looks amazing!! Any idea of Carb Count? MIL is low carb now and vegan to boot.

  3. says

    Absolutely gorgeous, Audrey! Per usual, I might add. We can always count on you for these decadent, stunning, and healthy recipes! Sharing later. Thanks so much for sharing this one on Gluten-Free Wednesdays with us all!


    • Audrey says

      Thanks so much, Shirley! :)

  4. Deb says

    Looks amazing! I am confused however as to where to find the directions for the base of the pie. The blog states 4. To prepare the chocolate filling, follow the directions outlined in this DIY Gluten-Free Vegan Magic Shell recipe. I don’t know how to get to that recipe. Thanks

    • Audrey says

      Hi Deb,

      Sorry about that. I’m still fixing up some things on my site, so the links show up as the same color as the text. If you hover over the words “DIY Gluten-Free Vegan Magic Shell” in step 4, it’ll take you to the recipe. Here’s the link again just in case: {Should have those links show up properly shortly though, as I realize it’s a nuisance… Sorry about that!}

      Enjoy the recipe! :)

  5. says

    Audrey, once again you’ve left me staring in awe that tart looks divine! This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!

    • Audrey says

      Thanks so much Laura! I’ll see you over yonder at Sweet and Savoury Sunday;)

  6. james says

    I am confused I followed the crust recipento the T and its more of a brownie mixture. Is the amounts on this recipe correct?

    • Audrey says

      Hi James,

      That’s odd! I double checked and the amounts are correct, and the crust is quite brownie mix-like in taste but should have more of a firm cookie-dough consistency — firm enough to scoop it into the tart dish and mold it with your hands. I’m not sure what might have gone wrong, but adding a bit more coconut flour or cocoa powder to it (a little bit at a time until the texture is firmer) might help to fix it at this stage as it sounds like there’s a bit too much liquid in your mixture. Hope that helps and sorry it didn’t quite work out for you the first time around!

      • Audrey says

        Hi again, James.

        So to be triple quadruple sure, I just made this tart crust again and confirmed that the ingredients listed are correct. I’m not sure if something went amiss when you were making it, or if you’re just questioning whether the consistency you got is correct. In either event, just confirming that the crust dough should be brownie-like and sticky, not also a bit loose. You then scoop it into the tart pan and use your hands to press it in and shape it into the tart mold. Hope that helps you get a sense of the consistency it should be.

        All the best!

    • Audrey says

      Thanks so much! Cherries and chocolate are definitely made for one another :)


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