A small batch recipe for Chocolate Orange Gluten Free Tarts made with an almond and oat cocoa crust, and a creamy chocolate ganache filling brightened with fresh orange zest and juice. This is an easy no-bake dessert for two that is gluten free, refined sugar free, and incredibly decadent!
Chocolate Orange Mini Tarts
There is an obvious feature of these Chocolate Orange Gluten Free Tarts – they are decadently chocolate. I mean, anytime you make a filling out of chocolate, it is going to be decadent. And with these tarts, there is a little decadence and a whole lot more!
- Gluten Free – A combination of almond flour and rolled oats make up the spoon-worthy tart crust.
- Refined Sugar Free – Coconut sugar and pure maple syrup provide the sweetness in the crust. The natural sweeteners provide a buttery and rich flavor.
- No-Bake Dessert – With this chocolate dessert recipe, there is no need to turn on the oven!
- Brightened with Orange – Fresh orange juice and zest provide the perfect pairing with the rich, truffle-like chocolate filling.
- Easy – A no-bake dessert should be easy, an these Chocolate Orange Gluten Free Tarts are no exception!
- Perfect For Two! – Chocolate and dessert for two go together like peanut butter and jelly. This is one dessert that would be a decadent finale to a romantic Valentine’s Day dinner!
What You Need To Make Chocolate Orange Gluten Free Tarts
Chocolate Tart Crust Ingredients
- Almond Flour – Blanched, super fine almond flour is what I use. I have provided a (affiliate) link in the recipe.
- Rolled Oats – To ensure the recipe is gluten free, look for rolled oats labeled gluten free – like Bob’s Red Mill. Some oats are processed and packaged in facilities that also process gluten ingredients.
- Cocoa Powder – I recommend Dutch process cocoa because it has a bolder chocolate flavor, and is not as acidic as natural cocoa. However, natural cocoa will certainly work.
- Coconut Sugar – The coconut sugar adds texture and a deep sweet flavor. I like to use Anthony’s or Big Tree Farms coconut sugar.
- Pure Maple Syrup – A little maple syrup will add buttery sweet notes, and help keep the tart crust together.
- Unsalted Butter – The butter acts as the main binder to keep the tart crust together. You could also swap in melted coconut oil if you prefer.
- Salt – A little salt will balance and enhance all of the flavors – especially the cocoa!
Chocolate Orange Filling Ingredients
- Orange – One medium fresh orange is all you need for this recipe. We are using half of the orange for the zest and juice. Along with a few slices to garnish.
- Unsweetened Canned Coconut Milk – The canned coconut milk I like to use is Good and Gather from Target, or Thai Kitchen. I find both have a mild (read: not overly coconut) flavor, and they melt (and mix) creamy.
- Chocolate Chips – I am becoming a big fan of Guittard Chocolate Chips. They have a pure chocolate flavor, and you can do a mix of dark and semi-sweet. Plus, if you are trying to avoid soy, they don’t contain soy lecithin like other brands of chips do.
- Salt – A little more salt to balance and enhance the chocolate flavor.
Baking Equipment
- Food Processor – If you don’t have a food processor, you could use a blender, or just mix by hand. Keep in mind mixing by hand won’t chop up the oats.
- Mixing Bowls
- Small Saucepan – To warm the coconut milk.
- Mini Tart Pans – I recommend tart pans that are non-stick as added insurance to keep the tart crust from sticking to the pans. I have provided a (affiliate) link for the pans I use in the recipe.
Tips For Making Chocolate Orange Gluten Free Tarts
- Look for ‘gluten free’ labeled oats – To ensure the recipe stays gluten free, look for rolled oats that are labeled gluten free. For instance, some oats are processed in facilities that also process gluten products, which could lead to cross contamination.
- Dutch process cocoa isn’t as bitter – This is a personal preference, and I find Dutch process cocoa to have a richer cocoa flavor and it does not come across as acidic as natural cocoa.
- Use good chocolate – Because the filling is the star of this recipe, the chocolate should be a good quality chocolate and free from unnecessary added ingredients. I like to use a chocolate Baker’s bar, or Guittard Chocolate Chips are free from some of the ingredients you may find in other chocolate morsels.
- The food processor is your friend! – The food processor will easily combine all of the ingredients. However, you can mix the tart crust ingredients by hand but you will be left with full size oats.
- Use a fresh orange – While it may be tempting to just use some orange juice from the fridge, you’ll miss out on the zest! The zest from the orange carries an immense amount of flavor that goes so well with chocolate.
- A can of coconut milk vs. coconut milk in the carton – We want the chocolate filling to be extra creamy, which is why I recommend using only the coconut solids from a can of coconut milk. Whereas carton coconut milk will still have some of the water in it which may yield a soupy chocolate filling.
- Refrigerate the can of coconut milk overnight – This will separate the coconut solids and liquid in the can.
- Brûlée orange slices to garnish – To make these chocolate tarts even more impressive, brûlée a few orange slices to garnish the tarts. To do this: Sprinkle the orange slices with sugar and melt the sugar with a small kitchen torch. This leaves you with a hard candy coating on top of the oranges!
Common Questions For Making Chocolate Orange Gluten Free Tarts
Can this recipe be doubled to make a larger tart?
This is a pretty versatile recipe, and doubling it should work just fine.
I don’t have mini tart pans. Is there another pan I can use?
You could try using an 8-inch pie pan and cut and serve directly from the pan.
Do I have to use rolled oats? Or can I use another type of oat?
I recommend rolled oats for their size and texture. Steel cut oats are too ‘toothsome’ for a no-bake crust, and quick oats are small, thin, and often cut into small pieces.
My oats don’t say gluten free. Does that mean they have gluten?
Oats are naturally gluten free. However, some brands are processed in facilities that also process gluten products. This could lead to cross contamination. Gluten Free on the label ensures this doesn’t happen.
Can I replace the coconut sugar and/or maple syrup with regular white granulated sugar?
You certainly can. I would start with a 1:1 swap with the coconut sugar and add more sugar, if needed, to suit your taste.
Can I make these Chocolate Orange Tarts vegan?
You can by substituting melted coconut oil for the butter in the crust. You will also want to double check the chocolate you use to ensure it contains no dairy.
My chocolate filling didn’t set up. What did I do wrong?
A couple of things could have happened: too much liquid/milk was added to the chocolate, or the filling needs more time in the refrigerator to set up.
More Small Batch Chocolate Recipes
- Classic Mini Chocolate Cake
- Chocolate Mint Whoopie Pies
- Mini No-Bake Chocolate Mousse Cheesecake
- Chocolate Pots de Crème For Two
- Chocolate Mini Cakes with Marshmallow Filling
Chocolate Orange Gluten Free Tart
Yield: 2 4-Inch Tarts
A small batch recipe for Chocolate Orange Gluten Free Tarts made with an almond and oat cocoa crust, and a creamy chocolate ganache filling brightened with fresh orange zest and juice. This is an easy no-bake dessert for two that is gluten free, refined sugar free, and incredibly decadent!
Ingredients
Chocolate Tart Crust
- 3/4 cup blanched almond flour
- 1/2 cup rolled oats, gluten free
- 2 tablespoons unsweetened cocoa powder, Dutch process
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 1 tablespoon pure maple syrup
- 3 tablespoons unsalted butter, melted
Chocolate Orange Filling
- 3/4 cup unsweetened canned coconut milk, full fat (refrigerated overnight for best results)
- 1 cup chocolate chips (dark or semi-sweet)
- 1/4 teaspoon salt
- fresh orange zest (from 1/2 an orange)
- fresh orange juice (from 1/2 an orange)
Instructions
Chocolate Tart Crust
- Very lightly grease the tart pans with butter or cooking spray. This will make getting the tarts out of the pans easier.
- In the work bowl of a food processor, add all the ingredients for the tart crust. Pulse until the mixture is moistened starts to clump into a dough.
- Divide the dough into equal portions and press firmly and evenly into the tart pans. Making sure to get into the corners and into the nooks on the sides of the pans. Refrigerate the tart crusts until ready to add the filling.
Chocolate Orange Filling
- Zest half of an orange into a small bowl. Then juice that half of the orange.
- In a small mixing bowl, add the chocolate chips and salt.
- In a small saucepan add the coconut milk solids and heat over medium heat until the milk starts form bubble along the sides of the pan. Do not boil. Note – Refrigerating the can of coconut milk overnight will separate the coconut liquid and solids. For a super creamy filling, I recommend using only the solids from the can of coconut milk.
- Pour the heated coconut milk over the chocolate chips. Let the mix sit for 2 to 3 minutes before stirring – to allow the heated milk to melt the chocolate. Stir the filling until smooth and creamy. Add the orange juice and zest and stir to combine.
- Pour the filling equally into the prepared tart crusts. Cover the tarts with plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
- To Serve – Gently remove the tarts from the tart pans. Garnish with orange slices to serve and Enjoy! Tip – For a fancy presentation, you can brûlée the orange slices. Place the orange slices on a metal baking sheet, sprinkle with sugar, and use a small kitchen torch to melt the sugar.
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Notes
- Cocoa Powder – I recommend Dutch process cocoa because I find it has a bolder chocolate flavor and is not as acidic.
- Chocolate Chips – My recommendation is Guittard Chocolate or Baker’s Chocolate Baking Bar.
- Coconut Milk – I like to use Good and Gather from Target, or Thai Kitchen. This recipe only uses the coconut solids from the can of coconut milk. Refrigerating the can will separate the coconut solids and liquid.