Chocolate Tart with Gingersnap Crust (Dairy Free/Gluten Free)

Chocolate Tart with Gingersnap Crust (Dairy Free/Gluten Free)

Today I am discussing my recent death by chocolate experience. You guys, this is one of my proudest baking moments yet! Granted, I had a little help with an original recipe that I adapted from. BUT, I made the most decadent chocolate tart, and one of my favorite dessert recipes, into a dairy and gluten free version!! Did I mention it still tastes exactly the same?  I just about did cartwheels in my kitchen.

You see… as some of you may know from my posts, I do try to avoid dairy when I can. As I have gotten older my intolerance has only become more apparent. I’m also about to embark on a gluten free challenge at my gym (I’ll join just about any challenge just for the competition and the potential $$$$). With those in mind, I looked at my calendar for the month ahead. I realized I was hosting my first ever large dinner party at my house. How would I create a menu that is gluten free, dairy free,  that still shows off inspirational cooking AND is undetectable by the guests invited (a diet dinner party isn’t exactly what they signed up for)?

The test kitchen recipes have begun. While I haven’t nailed down the main course or side dishes yet, the dessert is now on lock. This cake replicates Smitten Kitchen’s dark chocolate tart with gingersnap crust. It’s a luscious (almost) flourless cake that is so rich. Just a few small bites will satisfy your sweet tooth however, it’s hard to stop there. I like to offset the richness with a handful of tart raspberries with my slice. I was able to reproduce the core of the cake using coconut milk instead of heavy cream and dark chocolate that is also allergy free. The other big swap out is coconut oil, instead of butter, acting as the binding agent for my gluten free gingersnap cookie crust.

While my husband and I were easy to win over, I did the co-worker taste test as well. I limited who I told that the cake was in fact gluten free/dairy free (this seems to scare some people off). I had people coming back for second and third little slivers by lunchtime. Every single person asked for the recipe. That’s when I knew I had a hit on my hands.

This cake requires few ingredients and even less involvement. It’s on the table (with cooling) in just over an hour.

Here’s a simple, affordable and dainty 9.5 inch pie plate similar to what I used to serve up this decadent dessert:

Treat yourself and your guests and get going on baking this tart!


…all for the love of the dish


Chocolate Tart with Gingersnap Crust (Dairy Free/Gluten Free)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: approx 8 slices


  • For the Crust:
  • 10oz gluten free gingersnap cookies
  • ¼ cup coconut oil (it should be ¼ in hard scooped in hard form)
  • For the Filling:
  • 12oz dairy free/gluten free dark chocolate chips (I use Enjoy life Brand)
  • 1 can coconut milk (full fat, not light)
  • 2 large egg yolks
  • 1 large egg
  • ¼ cup sugar
  • 1 tbsp all-purpose gluten free flour
  • 1/8 tsp ground pepper
  • ¼ tsp cinnamon
  • Pinch of salt
  • Raspberries for topping!


  1. Preheat oven to 325 degrees. Melt the coconut oil in a pan or in the microwave. Use a food processor to finely grind the gingersnap cookies. Add the melted coconut oil in the processed until the crumbs are moistened.
  2. Press the crumb mixture firmly into the bottom of a pie plate. Continue to work the middle and sides with your fingers for it to evenly cover bottom and up the sides of pan.
  3. Combine the chocolate chips and coconut milk in a medium sauce pan. Whisk over low heat until melted and smooth. Remove the saucepan from heat.
  4. In a medium bowl, combine egg, yolks, flour, sugar, pepper, cinnamon and salt.
  5. Slowly whisk in the chocolate mixture to the bowl’s ingredients. Combine until smooth and pour chocolate filling into crust.
  6. Bake chocolate cake for 40 minutes or until the center is softly set and the filling puffs at edges. Place the pie plate on a cooling rack for 20 minutes or longer before serving to cool. Top liberally with raspberries.


This tart can also be made ahead (1-2 days), refrigerated and then brought back to room temperature before serving.

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