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    Home » Recipes » Dietary Need » Gluten free » Dark Chocolate Cashew Butter Tart with Gluten Free Crust

    Published: Oct 27, 2020 by Ansley Beutler

    Dark Chocolate Cashew Butter Tart with Gluten Free Crust

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    This Dark Chocolate Cashew Butter Tart with Gluten Free Crust post was updated on 10/27/2020. Originally published 11/19/2019.

    Overhead photo of whole Dark Chocolate Cashew Butter Tart on white parchment paper with one piece cut and being removed by a pie server.  Dark chocolate crumbles are sprinkled around and a white scalloped bowl of cashews sits nearby.

    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!

    Close up overhead photo of Dark Chocolate Cashew Butter Tart with three  pie shaped pieces cut and sitting adjacent to the tart.  Dark chocolate crumbles are sprinkled around.

    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!

    Close up photo of the Dark Chocolate Cashew Butter Tart with several pieces removed to show the dense and creamy chocolate inside of the tart.

    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!

    Overhead close up photo of a single triangular piece of the Dark Chocolate Cashew Butter Tart sitting on a stack on 3 white plates with a scalloped edge.  A fork is cutting the first bite.

    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!

    FAQs

    Can I substitute the cashew butter?

    Yes, this chocolate tart will work with any type of nut butter.

    How should I store the tart?

    This tart is best stored in the fridge. To keep the chocolate nice and creamy, you want to keep it at a cool temperature.

    Can I substitute the almond flour?

    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.

    What type of chocolate is the best for this recipe?

    High quality dark chocolate is best for this recipe. The Enjoy Life brand is my favorite to bake with. Hu Kitchen also has an amazing dark chocolate that will keep this recipe vegan and paleo-friendly.

    Close up overhead photo of the full Dark Chocolate Cashew Butter Tart with three pieces cut into triangles and slide away from the tart.

    More Recipes for My Chocoholic Readers

    • Gluten-free Chocolate Cupcakes
    • Dark Chocolate Brownie Ice Cream Sandwiches
    • Tagalong Bars
    Print
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    Dark Chocolate Cashew Butter Tart


    ★★★★★

    5 from 1 reviews

    • Author: Ansley Beutler
    • Total Time: 1 hour 30 minutes
    • Yield: 1 Tart 1x
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    Description

    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!


    Ingredients

    Scale

    For the crust

    • 1 ⅔ cups almond flour
    • ¼ cup cacao powder
    • ¼ cup cashew butter
    • 3 Tbsp coconut oil
    • 3 Tbsp maple syrup
    • ¼ tsp sea salt

    For the filling

    • 1 9-oz bag dark chocolate chips
    • 1 cup coconut milk
    • ½ cup cashew butter (plus 2 Tbsp extra for topping - optional)
    • 1 tsp vanilla
    • ¼ tsp sea salt

    Instructions

    For the crust

    1. Preheat oven to 350 F
    2. In a bowl, whisk together the almond flour and cacao powder
    3. In a separate bowl, mix together the cashew butter, coconut oil, maple syrup, and sea salt until well combined
    4. Fold the flour mixture into the bowl with the cashew butter until there are no flour clumps
    5. Press mixture firmly into a tart pan or pie dish, making sure to press into the sides of the pan
    6. Bake for 12 - 14 minutes until the cust turns a darker brown color
    7. Let crust cool while you make the filling

    For the filling

    1. 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!
    2. Once melted, remove from heat and stir in the vanilla and sea salt
    3. Pour chocolate mixture into the tart crust. Give it a gentle shake at the end to level it all out
    4. Place small dollops of cashew butter on top of chocolate and gently swirl with the tip of a knife (optional)
    5. Transfer the tart to the refrigerator for 45 minutes to an hour until set
    6. Slice and serve once set or store in an airtight container for up to a week
    • Prep Time: 30
    • Cook Time: 1 hour
    • Category: Dessert
    • Method: Bake and Chill
    • Cuisine: American

    Keywords: Chocolate Tart, Gluten-free Tart, Cashew Butter Pie, Healthy Dessert

    Did you make this recipe?

    Leave a star rating below and tag @the.fit.peach on Instagram!

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    Reader Interactions

    Comments

    1. Alessia says

      August 17, 2021 at 6:04 am

      So, I was looking for a paleo pb pie but wasn’t satisfied with the recipes I found, so I decided to use this recipe for the crust, and another recipe for the pb filling.
      LOVED your crust! I added almond extract in the crust and it really made the difference! It’s the texture and flavour I was looking for!

      ★★★★★

      Reply
      • Ansley Beutler says

        August 17, 2021 at 7:24 am

        Hi Alessia! Thanks so much for the kind words! Happy to hear you loved the crust. It's so easy to make and has some flavor to it too which is why I like it. Have a great week!

        Reply

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