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.Chocolate Black Cherry Tart

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.

Chocolate Black Cherry Tart

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

Chocolate Black Cherry Tart

Chocolate Black Cherry Tart

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 7" tart
  • Category: Tart
  • Method: Baked
  • Cuisine: Dessert


An incredibly easy-to-make, delicious and decadent gluten-free vegan chocolate black cherry tart. Creamy and rich. Paleo friendly too.



  • ¼ cup coconut oil, melted or very soft
  • cup liquid sweetener of your choice (I used maple syrup)
  • ½ tbsp pure vanilla extract
  • ¼ tsp salt
  • cup water
  • ¼ cup apple butter (apple sauce would work too)
  • ½ cup coconut flour
  • ¼ cup tapioca starch
  • ¼ cup cocoa powder


  • 1 ½ cups black cherries, pitted and halved
  • 1 cup coconut oil
  • ½ 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 7" 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.


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

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