This dark chocolate cashew butter tart is incredibly rich & decadent with a chocolate gluten-free crust and a luscious filling of dark chocolate a cashew butter. It’s like a health-ier, extraordinary Reese’s cup made dairy-free, gluten-free, and vegan! Super easy and quick to make and made with wholesome ingredients!
Dark Chocolate Cashew Butter Tart with Gluten Free Crust
As a self-proclaimed chocoholic, I can confirm that this tart satisfies ALL the chocolate cravings. Trust me, I like my chocolate rich (like 98% cacao rich). This tart just about meets my daily chocolate tolerance. It’s decadent, creamy, and the perfect ratio of nut butter to chocolate. The filling is basically like a silky smooth chocolate casher butter fudge. Convinced you need this yet? Slice it up thin and share with your friends and family, it’s a treat nobody will be able to pass up!
The Best Part About this Chocolate Tart
Other than the intense chocolate factor, the best thing about this chocolate tart is the simplicity. The crust is super easy to make — just combine the ingredients, press into a tart pan or pie dish, and bake until set. To make the filling, simply melt the ingredients in a saucepan until the mixture is silky and thick. Then pour the filling into your crust, dollop with a little extra cashew butter and a sprinkle of chopped nuts, and refrigerate until set. You can go from chocolate craving to the most extravagant chocolate nut butter tart in no time!
Tips when making this chocolate gluten-free tart crust
- Mix the crust ingredients well. Make sure to break up any flour clumps
- Invest in a tart pan if you can. You can use a pie dish for this recipe, it will just be a little harder to remove the entire thing from the dish. If using a pie pan, you may want to cut slices in the dish and serve straight from the pan. However, if you have a tart pan, the bottom is removable which makes whipping up a beautiful tart really easy
- Get creative with it! If you want to get real fancy with you chocolate tart, add some dollops of left over cashew butter after you’ve poured your chocolate into your crust. Use the very tip of a knife or toothpick to create some chocolate & cashew butter swirls!
Yes, this chocolate tart will work with any type of nut butter.
This tart is best stored in the fridge. To keep the chocolate nice and creamy, you want to keep it at a cool temperature.
I have not tried this recipe with any flour other than almond. However, if you are looking for an alternative, I would recommend a gluten-free oat flour.
More Recipes for My Chocoholic Readers
Dark Chocolate Cashew Butter Tart
For the crust
For the crust
- Preheat oven to 350 F. In a bowl, whisk together the almond flour and cocoa powder.1 ⅔ cups almond flour, ¼ cup cocoa powder
- In a separate bowl, mix together the cashew butter, coconut oil, maple syrup, and sea salt until well combined.¼ cup cashew butter, 3 tablespoon coconut oil, 3 tablespoon maple syrup, ¼ teaspoon sea salt
- Fold the flour mixture into the bowl with the cashew butter until there are no flour clumps.
- Press mixture firmly into a tart pan or pie dish, making sure to press into the sides of the pan.
- Bake for 12 - 14 minutes until the crust turns a darker brown color.
- Let crust cool while you make the filling.
For the filling
- Heat the chocolate chips, coconut milk, and cashew butter in a skillet over low heat (I recommend using a double boiler method to do this to prevent the chocolate from burning). Place the skillet on top of a pot of simmering water while you stir the ingredients in the skillet. This provides indirect heat which makes for the perfect melted chocolate!9 oz dark chocolate chips, 1 cup coconut milk, ½ cup cashew butter
- Once melted, remove from heat and stir in the vanilla and sea salt.1 teaspoon vanilla, ¼ teaspoon sea salt
- Pour chocolate mixture into the tart crust. Give it a gentle shake at the end to level it all out
- Place small dollops of cashew butter on top of chocolate and gently swirl with the tip of a knife (optional).
- Transfer the tart to the refrigerator for 45 minutes to an hour until set.
- Slice and serve once set or store in an airtight container for up to a week.