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Gluten-free Chocolate Fudge Tart

  • Author: Jessi Heggan
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes




  • 1.5 cups almond flour (I use this one)
  • ½ cup arrowroot flour
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ¼ cup palm shortening
  • 2 Tbsp maple syrup
  • 1 egg


  • 8 ounces dark chocolate
  • ¼ cup palm shortening
  • ¼ cup coconut sugar
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • 1 egg
  • 1 egg yolk
  • ½ tsp sea salt
  • 3 Tbsp arrowroot flour


  1. Preheat oven to 350 and grease a 9 inch tart pan.
  2. Add the almond flour, arrowroot, baking soda and salt to a food processer and pulse to combine. Add the rest of the ingredients and pulse until the mixture comes together in a ball.
  3. Press the dough in the bottom of the tart pan and up the sides. Set the tart on a baking sheet and cook for 5 minutes.
  4. Grab a small sauce pan and fill with enough water to cover the bottom of the pan and then place a glass bowl on top as a double boiler. Heat the stove to medium heat and begin warming the bowl.
  5. Add the chocolate chips and palm shortening to the bowl and melt, stirring frequently.
  6. Carefully remove the bowl from the stove and add the coconut sugar, maple and vanilla and whisk together.
  7. Add the egg and egg yolk to a small bowl and whisk together and then whisk in to the chocolate batter.
  8. Add the salt and arrowroot and whisk together and then pour the batter in to the tart pan.
  9. Tent some foil over the tart pan and bake for 25 minutes. Remove the foil bake for another 2-3 minutes.
  10. Let the tart cool and then serve as is or with the Vegan Pomegranate and Chocolate Ganache Ice Cream


  • Serving Size: 6