Gluten Free Chocolate Cherry Tart

Rochelle Scanlon

Gluten Free Chocolate Cherry Tart

Gluten Free Chocolate Cherry Tart

What better combination than chocolate and cherries! This delightful chocolate cherry tart is easy to make and will wow your guests! A silky-smoothe chocolate mousse smothers a layer of sweet cherry with a hazelnut almond nut crust. Hard to stop at just one slice!

Ingredients

Crust:
  • 2 cups quinoa flakes
  • 1/2 cup almonds and / or hazelnuts
  • 1/2 cup almond butter
  • 4 tablespoons virgin coconut oil (melted)
  • 4 tablespoons pure maple syrup
  • 2 tablespoons cacao or cocoa powder
Cherry Layer:
  • 3 cups pitted fresh or frozen cherries
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons cornflour / cornstarch
Chocolate Mousse Layer:
  • 1 can full fat coconut cream refrigerated overnight (or freeze 30 mins before use). I used Nature's Charm Coconut Whipping Cream refrigerated overnight which is perfect for this recipe.
  • 1/4 cup cacao / cocoa powder plus 1-2 extra tablespoons
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons almond butter or 1 tablespoon coconut oil
  • 3-4 tablespoons powdered sweetener such as ground coconut sugar or erythritol or use stevia to taste
Optional Toppings:
  • Extra whipped coconut cream as above
  • Fresh cherries
  • Gluten free shaved / grated chocolate
  • Edible flowers

Directions

Crust:
  1. Preheat oven to 180 C
  2. Add the nuts to a food processor and pulse until small pieces
  3. Add the quinoa flakes, cacao powder, maple syrup, melted coconut oil and almond butter
  4. Process until the mixture begins to stick together, scraping down the sides now and then as you go
  5. Press firmly and evenly into the bottom of a greased 10 inch/ 26cm tart pan with a removable bottom
  6. Bake for 12 - 15 minutes until set. Allow to cool or refrigerate while making the next layer
Cherry Layer:
  1. Mix all ingredients together in a saucepan until the corn flour is completely blended in
  2. Heat on medium setting stiring for about 5 minutes until sauce thickens a little
  3. Allow to completely cool then spread over the base of the crust and refrigerate for a few hours until firm
Chocolate Mousse Layer:
  1. Open the can of cold coconut cream without shaking it. I always keep a can of coconut cream in the fridge so there is always one there when I need it! Scoop out the thick part of the cream into a mixing bowl or if using the coconut whipping cream above as I did, you can use the whole can
  2. Using an electric or hand beater, whip the cream until smooth. If your cream is too thin then add a tablespoon of coconut oil to help it set once it goes into the refrigerator
  3. Add the remaining ingredients and whip until the mixture forms a mousse-like texture
  4. Carefully spread over the cherry layer until the cherries are covered and the top is smooth
  5. Refrigerate until set. In warmer weather you may like to freeze it overnight then simply remove from the freezer 10 minutes before decorating with fresh cherries and more whipped coconut cream. Cut into slices and serve. Leftovers can be frozen for another day but remember to remove the fresh cherries first! Enjoy!
 
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Directions

Crust:
  1. Preheat oven to 180 C
  2. Add the nuts to a food processor and pulse until small pieces
  3. Add the quinoa flakes, cacao powder, maple syrup, melted coconut oil and almond butter
  4. Process until the mixture begins to stick together, scraping down the sides now and then as you go
  5. Press firmly and evenly into the bottom of a greased 10 inch/ 26cm tart pan with a removable bottom
  6. Bake for 12 - 15 minutes until set. Allow to cool or refrigerate while making the next layer
Cherry Layer:
  1. Mix all ingredients together in a saucepan until the corn flour is completely blended in
  2. Heat on medium setting stiring for about 5 minutes until sauce thickens a little
  3. Allow to completely cool then spread over the base of the crust and refrigerate for a few hours until firm
Chocolate Mousse Layer:
  1. Open the can of cold coconut cream without shaking it. I always keep a can of coconut cream in the fridge so there is always one there when I need it! Scoop out the thick part of the cream into a mixing bowl or if using the coconut whipping cream above as I did, you can use the whole can
  2. Using an electric or hand beater, whip the cream until smooth. If your cream is too thin then add a tablespoon of coconut oil to help it set once it goes into the refrigerator
  3. Add the remaining ingredients and whip until the mixture forms a mousse-like texture
  4. Carefully spread over the cherry layer until the cherries are covered and the top is smooth
  5. Refrigerate until set. In warmer weather you may like to freeze it overnight then simply remove from the freezer 10 minutes before decorating with fresh cherries and more whipped coconut cream. Cut into slices and serve. Leftovers can be frozen for another day but remember to remove the fresh cherries first! Enjoy!