This post may contain affiliate links. Please read our disclosure policy.

Looking for an easy and satisfying dessert? This grain free chocolate orange tart is ready in a jiffy and is so delicious! The combination of chocolate and orange is terrific! Whether you need a gluten free dessert or not, this is a great option!

I was recently going through my Christmas desserts on the blog and was reminded of one of my favourites, my grain free chocolate peppermint tart! I love this dessert so much! Not only is it quick and easy to make, the crust is tasty and completely gluten free, making it a great option for my friends with a sensitivity to gluten.

SO, I thought I should try another version! We’re keeping everything basically the same in this tart, but instead of the mint we’re going to use orange extract! My family LOVES chocolate and orange together, and we look forward to eating Terry’s chocolate oranges every holiday season!

You’re going to love this chocolate orange tart!!

Chocolate Orange Tart Ingredients

The ingredient list for this grain free dessert is short and sweet! For the crust you’ll need:

shredded coconut
almond flour
pure maple syrup
coconut oil (not melted)
pinch of sea salt

The filling is literally only 3 ingredients! You need:

chopped dark chocolate
coconut milk
pure orange extract

How Do You Make The Grain Free Crust?

For this chocolate orange tart, you could always use your favourite 9″ crust recipe for a tart but I prefer to use my grain free crust recipe!

Make the crust by adding all of the crust ingredients to a food processor and pulsing everything until a sticky dough is formed. Spread the dough out into the base of the tart pan and pat it down, forming a 1/2″ edge around the sides. I usually use my clean fingers for this to ensure its pressed down evenly!

Bake the crust at 350 F for 10-12 minutes or until lightly browned!!

Directions for Chocolate Orange Tart

After the crust is finished, it’s time to make that scrumptious chocolate orange ganache for the filling of the tart!!

Heat the coconut milk up until nearly boiling in a small pot on the stove, over medium heat. Place the chopped chocolate into a heat safe bowl, then pour the hot coconut milk over the top of the chocolate.

Allow the mixture to sit for 1 full minute before stirring! Stir until the chocolate is totally smooth, then add in the orange extract. Stir to combine, then pour everything into the prepared crust!

Place the tart into the fridge to firm up before serving, at least an hour. The chocolate tart can also be stored for 4-5 days in the fridge!

How To Serve This Tart

If your tart pan has a removable outer rim, pop the tart out of this and then slice it into pieces. Use your discretion as to how big the slices should be! I think the tart is delicious just as it is, but you can always top it with coconut whipped cream or plain whipped cream, or even ice cream!

You can definitely make the fancy candied orange slices as well to top the tart with!

For an easy tutorial on candied orange slices, visit these instructions from Of Batter and Dough.

You’ll have extra oranges after decorating, but you can also use these for other holiday desserts (OR JUST EAT THEM)! Hah.

Looking For Other Tarts and Pies?

Here’s a few of my favourite tarts and pies from the blog!

As well as a few other grain free and gluten free treats:

Chocolate Orange Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Katherine | Love In My Oven
Total Time: 5 hours
Yield: 6–8 servings 1x

Print Recipe

Description

Ingredients

Scale

Grain Free Crust

1/3 cup shredded coconut
2 cups almond flour
1/4 cup pure maple syrup
3 tbsp coconut oil (not melted)
pinch of sea salt

Chocolate Orange Ganache Filling

1 cup full-fat coconut milk (canned)
12 oz dark chocolate, chopped
1 tsp pure orange extract
optional: candied orange slices, for decorating*

Cook Mode Prevent your screen from going dark

Instructions

Preheat the to 350 F and lightly spray a 9″ tart pan with non-stick spray.
Using a food processor, combine all of the ingredients for the crust together and pulse continuously until completely combined, and a soft, slightly sticky mixture forms. Empty the mixture into the bottom of the tart pan, and using a spatula and/or your clean fingers, press and spread the crust into the pan. Be sure to press the crust up along the sides a bit, about 1″, to create an edge. Bake the crust for 10-12 minutes, or until the edges are lightly browned. Remove and cool while you’re preparing the filling.
In a small saucepan over medium heat on the stove, heat the coconut milk until hot, but not boiling. Place the chopped chocolate in a heat-proof bowl, and pour the hot coconut milk over the chocolate, letting it sit for 1 full minute before stirring with a spoon. Add the orange extract and stir until completely smooth. Pour the filling into the prepared tart crust, smoothing it out. Refrigerate the tart for at least 4-5 hours before removing and decorating with candied orange slices, if using.

Leftover tart can be kept in the fridge, in an airtight container, for 3-4 days. The tart can also be frozen for up to 2 months.