Chocolate Tart

Chocolate Tart | Get Inspired Everyday!

Chocolate Tart | Get Inspired Everyday!

Chocolate Tart | Get Inspired Everyday!

Envision a sticky, chocolatey crust with a satin smooth chocolate filling.  I just finished a piece and already I want another.  You know how there’s that “be good” voice saying “probably better not“.  Well, she has nothing to say because this is pretty healthy as far as desserts go!  Plus, one bite brings on a chocolate induced silence.  Nothing but pure bliss.

Chocolate Tart | Get Inspired Everyday!

The first time I experienced this, I had just taken a bite of a grapefruit-tarragon chocolate made by the famous chocolatier, Michael Recchiutti. Suddenly, the bustle of the San Fransisco Ferry Building disappeared, and I was in the aforementioned chocolate induced silence.  Needless to say, my friends had to come back and collect me.

Chocolate Tart | Get Inspired Everyday!

Just saying, it could happen to you.

Chocolate Tart | Get Inspired Everyday! 1

Silky mousse-like deliciousness.  Luscious comes to mind.

Chocolate Tart | Get Inspired Everyday!

It looks amazingly fudge-y, and it is.  We have made this Chocolate Tart 5 times already.  Just can’t-get-enough!

Chocolate Tart | Get Inspired Everyday!

For this recipe, we are going to make the filling first and set it aside.  This means you don’t have to wash the food processor in between.  Good thinking ahead for once.  I have a bad reputation for making a lot of dishes.

Chocolate Tart | Get Inspired Everyday!

After the filling, refit the bowl back on the base and process the nuts and cocoa for the crust.  This is the texture you want to see before adding the maple syrup to the crust.

Chocolate Tart | Get Inspired Everyday!

After lining the tart pan, sprinkle with some of the pecan crumbs to “flour” the pan.

Chocolate Tart | Get Inspired Everyday!

The batter will be very thick and like a soft cookie dough.  Scrape the batter into the middle of the pan.  Spread from the middle to the edges.

Chocolate Tart | Get Inspired Everyday!

As you can see, it doesn’t need to be perfectly smooth.

Chocolate Tart | Get Inspired Everyday!

Spread the filling over the crust and voila, chocolate decadence.  Not that you want to wait, but this is really best refrigerated overnight.  Apparently it is pretty good right away at room temperature, but I’m not telling how I know that.

Chocolate Tart | Get Inspired Everyday!

One other thing, this tart is amazing for breakfast.  Not sure how I know that either?

Chocolate Tart | Get Inspired Everyday!

If you want to cut down the sweetener in this tart, cut back in the crust – if it’s too thick add a bit of water to make a soft cookie dough like texture. I wouldn’t cut back the sweetener in the filling because you really don’t want to taste the avocado – just the sweet chocolatey-ness! I’ve also used pre-soaked dates for the crust sweetener because let’s face it, maple syrup is expensive!

Chocolate Tart

Chocolate Tart

  • Author: Get Inspired Everyday!
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 8-16 1x


Chocolate Filling:

  • 2 barely ripe avocados, at room temperature
  • 1/2 cup cocoa powder
  • 3/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • pinch of sea salt
  • 2 tablespoons coconut oil, room temperature

Tart Crust:

  • 4 cups pecans
  • 1/2 cup cocoa powder
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon sea salt
  • 3/4 cup maple syrup


  1. Line a 9” removable bottom tart pan with saran wrap.
  2. Place the ingredients for chocolate filling in a food processor fitted with chopping blade and process until smooth. Scrape the filling into a bowl and set it aside.
  3. Fit the bowl and blade back onto the food processor (no need to clean the bowl in between). Place all ingredients for tart crust except maple syrup into food processor. Process until fine textured with small bits of pecans. Measure out a 1/4 cup of the crumbs and sprinkle them across the bottom of the tart pan. Add the maple syrup to the remaining crumbs and process 1-2 minutes until the tart crust becomes as thick as cookie dough. Pat crust into tart pan. Spread the chocolate filling over the crust, cover and refrigerate overnight.


This tart is very rich, so 8 servings would be on the very generous side and it would serve up to 16 after a meal.
For dessert recipes I use Grade A maple syrup, it has a much lighter maple flavor. Regular pancake kind of syrup is Grade B and is darker and richer in maple flavor.




91 Comments on “Chocolate Tart”

    1. I’m so glad to hear you enjoyed it! This was one of the first recipes I ever put on the blog, and my husband still requests it for his birthdays and at holidays. I sure hope you enjoy the almond tart as well! 🙂

  1. I made this, and I mostly liked it, but I’m not crazy about pecans, and I definitely could taste them. Do you think the crust would turn out ok with almonds?

    1. You can definitely leave out the pecans, I would go with a mix of cashews and almonds instead. Straight almonds can be really crunchy in a dessert, but cashews add a soft texture and buttery flavor. I hope this helps, and be sure to let me know if you have anymore questions! 🙂

  2. I am so not doing that again, but I guess it’s going to taste wonderful. It’s not your fault that the food processor I have not used since the last time I made a dessert, must be 15 years ago, turned out to be dead, so I had to use my Bamex hand mixer and an electric mixer. It’s also not your fault that I put the bag of pecans on a hot burner, but I caught them just as the bag started to melt. I used the extra 1/4 cup of chocolate that someone recommended. The crust seemed more the consistency of drop cookies, but I think you must have meant cookies that you roll and slice. It was sort of disgusting trying to spread that out. And the pecans kept getting stuck in the Bamex blade, so that was difficult. Anyway, I had lots to eat up from my various bowls and fingers and it all tasted wonderful, and so nice to no worry about eating batter with uncooked egg. If it doesn’t look like a tart tomorrow, it will be a glob of chocolate on a plate topped with raspberries, and everyone is going to love it. Thanks for the recipe. I will have a friend make it for us next time.

    I’d give it 5 stars, but am using the Edge browser and that’s not working for me.

    1. I’m so glad it tasted wonderful even though it sounds like you had the worst time making it, and I appreciate that you’d still give it 5 stars after all the headache! I hope you have good luck in getting someone else to make it for you because this is one dessert you’re going to want again! 🙂

  3. When you say coconut oil do you mean it in the solid form or do i warm it up in the microwave to make it liquid coconut oil?

    1. I mean solid form but at room temperature so that it will blend together nicely with the other ingredients. I hope you enjoy the tart, and be sure to let me know if you have anymore questions!

  4. This looks so delicious, and unlike many of the recipes on here, all the ingredients can be bought here easily in the UK, I’ve already half of them in my cupboard already.
    I’m on a Paleo diet and my wife is just cutting back o lose the last few lbs, but she LOVES chocolate, so I’m going to make this as a nice treat for her.
    Thank you for taking the time to share this lovely recipe.
    Joe, Belfast, N.Ireland.

    1. I hope you enjoy it, this tart is a favorite with my family and friends, and my husband always asks for it on his birthday!

  5. My BF alergic to nuts. Do you think I can use roasted sunflower seeds instead of pecans?
    Im looking for alternative to your nut butter brownie as well. Any thoughts?

    1. I think you could sub sunflower seeds for the pecans, or you might try a mix of sunflower and pumpkin seeds so that it isn’t too strongly flavored either direction. Some people have wrote in to tell me that they’ve used sunflower seed butter in my brownie recipe, I haven’t tried it myself but a few people have said that it turned out good. I hope this helps, and be sure to let me know if you have anymore questions!

  6. That method worked well and it is easier to work with once refrigated. Everyone that tasted this loved it! It tastes even bette after two days in the refrigerator- which is great because you can make it ahead! I served it with fresh raspberries, I love that taste combination.

    1. It does firm up quite a bit in the fridge. I’ve had it in the fridge for up to a week and it still tastes amazing, but it rarely lasts that long!

  7. I made this last night and I’m just wondering if there are any tips for serving. Does it come off of the pan easily? I did line it with Saran wrap as in the directions. I must say it did taste great as I was preparing. Thanks!

    1. The way I transfer it to a cake stand or serving plate is to pull up the sides of the plastic wrap so that it’s no longer sticking to the edges of the tart pan. Next, holding the tart pan with 1 hand flat on the bottom, slide the ring up your arm. From there I tuck the extra plastic wrap under the base of the tart, (with the tart still on the metal base) and slide it carefully onto a cake stand. This is the best method I’ve come up for for the the serving part because it’s really too soft and sticky to try and remove it from the metal base. I hope this helps and be sure to let me know how it goes and if you have anymore questions! 🙂

  8. Hi,

    I really wanted to try this but I wanted to make it in tartlet cases. For two tartlets, how much would you recommend to cut the recipe?



    1. I’m not quite sure what you mean by ‘tartlet cases’ but I’d need to know the dimensions of your tartlet pans to try and help you downsize the recipe. Tartlet pans come in several sizes so let me know which ones you have, and we’ll try and get this figured out! 🙂

  9. Hi,

    I made this desert yesterday for a dinner party I was having as one of my friends has started the paleo diet. I thought I would be nice and attempt a 3 course meal which would cater for her, but was a bit stumped at what to make for dessert. I found your website and made the above chocolate tart and it was amazing! It was so easy to make and tasted fabulous. What was even better was the fact that it is so light- exactly what is needed after 2 courses; some desserts are so heavy and make you feel a bit sick after, not the case here. The 3 men were a bit concerned when I said it had avocado in the filling but they were totally won over after the first bite! Thank you for this recipe, now to try something else on your website……..

    1. Thanks so much for writing in with your experience, it always makes my day when you can convince someone to eat dessert with avocado in it! If you’re looking for dessert recommendations, I’d try the Chocolate Skillet Cake, Death By Chocolate, or the Chocolate Mousse Brownies, they’re always a hit with anyone I make them for! My husband really love the Coconut Lime Ice Cream and it has avocado in it too! I have too many favorites to decide on one, but a couple of my recents are the Paleo Pineapple Fried Rice and the Sweet Potato Pizza Bites! Hope you continue to enjoy the recipes, and be sure to let me know how the next one goes!

    1. Somewhere around 15 medjool dates should be about right for the crust. Since they really vary in size you may need to add more or less – after you pulse the dates and nuts together in the food processor, take a pinch of the crust and taste it to see if it’s sweet enough. From there you can add more dates or continue on with the recipe. It’s way faster and easier to make the crust with maple syrup (and slightly better) but maple syrup can get a bit pricey so dates are a nice way to keep the cost down a bit! Hope you enjoy the recipe, and let me know if you have anymore questions!

  10. I’m making this beautiful tart for our son-in-law’s birthday dinner tonight. It’s going to be absolutely wonderful. Couple of observations: the avocados definitely flavored the filling so I melted about ¼ cup dark chocolate and added to the filling. That took away the avocado taste. And, the crust! It’s amazing!!! You could make cookie balls with just the crust and keep in the freezer. I saved some out for the birthday boy and our daughter 🙂

    1. Thank you for your tip about the melted chocolate!!! I’ve noticed the ‘taste’ from the avocado is only there when my avocados are a bit overripe because they have a stronger flavor. So glad you enjoyed it! 🙂

  11. This sounds so yummy!! Can’t wait to try it. On another note, I lived in central Montana for 30 years, and the Flathead Valley is beautiful. Now I live in So. Cal.

  12. OMG! I just finished making this tart and I can’t wait to share it with my family. Tastes and looks yummy! Thank you so much.

  13. My comment about the eatmore was a compliment its the chocolate bar I missed when I started changing my foods. I am having fajitas for supper tonight so I am going to add a little dusting of cinnamon to the chocolate dessert.

    1. I’m so happy you’ve found a replacement dessert! It’s really hard giving up certain foods that we’re attached to, but it sure gets easier when there’s something delicious on the ‘approved to eat list’!

  14. This recipe was awesome. So easy to modify. I didnt have enough pecans for the crust so I added almond flour, pumpkin seed and tahini I had in the fridge. I lessened the maple syrup to my liking. The crust in my food processor literally made itself. It was like eatmore which I no longer eat that crap this recipe had me making happy yumm noises every taste test. The filling is so good. Keeper for sure.

  15. hi, looks wonderful – i’m about to do it for tomorrow’s dinner. sorry for asking a stupid one – it’s no suppose to be in the oven (baked) at all, right?

    1. This dessert is definitely no supposed to be baked, (no stupid questions – better safe than sorry)! It’s one of my favorite things about this dessert – it’s so quick and easy! Let me know how it goes!

  16. When you say ‘vanilla’, do you mean essence? I usually only use real vanilla pods and scrape the seeds out, but one tablespoon for the crust and one for the filling is a lot of vanilla pods! Also, a tablespoon of essence seems like a lot too.

    1. The vanilla refers to vanilla extract, (I’ve fixed it in the recipe). It may seem like a lot, but it really enhances the chocolate flavor and helps cover up any flavor from the avocado! If you’re using vanilla beans, I think the seeds from 1 pod should do the trick – add it to the filling and don’t worry about the vanilla in the crust!

  17. What substitute can I use if I have no means of finding coconut oil? And does the avocado leave any taste? And is there any specific timing fir when an avocado should or cannot be used?

    1. I can’t think of anything that could substitute coconut oil with the same results. I would suggest ordering online if you can’t find it anywhere. I do this a lot because we live in a small town, and some things are still not available locally. Regarding avocados, they’re perfectly ripe when they are soft with just a little give when gently squeezed, but still have some firmness. For desserts, I like to use them when they’re still a little firm because their flavor is easily covered up, especially by chocolate! When they get to the stage where they’re squishy, they’re best used for guacamole because they have a stronger taste.

  18. Making this tonight! I found the cacao butter at the store, but it is hard as a rock. Did you melt it first? I know that sounds like a silly question, but I don’t want to screw this up.

    1. The recipe actually calls for coconut oil which is soft at room temperature. If you wanted to use cacao butter you could, but you would need to melt it first, and it will also make a slightly firmer filling. I haven’t tried cacao butter yet, but I want to because I think it would make it even more chocolatey. For now, stick to coconut oil if you have it because it’s really good!

    1. I’m not sure about which sweeteners are suitable according to your type of diabetes, you will need to check with your doctor or registered dietician to be sure.

    1. You can substitute coconut oil for for cocoa butter. Usually the final product will be a bit softer, but in this case the recipe was developed with coconut oil so you should be just fine.

    1. I developed this recipe with avocados as the base, so I’m not sure about substitutions. My best guess would be to use coconut whipped cream and make a chocolate whipped cream filling.

  19. Hey! This recipe looks wonderful and I’m looking forward to making it, but I was wondering if there’s a substitute for the coconut oil?
    Thanks in advance!

    1. I’ve just started using cacao butter and I think it’s even more delicious than coconut oil in this recipe because it makes it taste even more chocolaty! I would use 1 1/2 Tablespoons of cacao butter instead of the 2 Tablespoons of coconut oil that the recipe calls for, because cacao butter is a bit firmer.

  20. Well, I made this at a friends this weekend so I used her equipment and ingredients…I bought a lot too.
    Her Food Processor didn’t work, and the Blender was a pain, especially for the Pecans:( Ended up chopping by hand and saying to myself “What did they do before Food Processors, used a knife of course”… the crust was a little chunky. I think that maybe a different Cocoa (Hershey’s) would be better. What brand do you use? All of my friends stuff might have been a little old….:((. She used to be a fab cook, but has Alzheimer’s now, it’s sad. ANYWAY, this was just OK for me, but I will try again with the right tools and fresh ingredients:). It did look amazing. Oh yeah, I lucked out and got the Grade A Maple Syrup by chance, whew! Would you ever sub Agave?
    Thank you!

    1. I would really encourage you to try this with good quality ingredients! Because it’s a simple recipe each ingredient really counts. I use Dagoba cocoa powder, it has a really deep chocolate flavor. Agave nectar can sometimes make a bitter flavor in desserts, so I prefer the Grade A Maple Syrup! Let me know how it goes with the right things!

    1. I would recommend using coconut. The big flake kind works really good in the food processor. Also, I would suggest using honey as the sweetener with coconut because it will stick together better than maple syrup. Two cups of coconut and 1/2 cup honey should be enough to fill a 9″ tart pan. Pulse the coconut, honey, 1/4 cup cocoa powder, and 1 Tablespoon of coconut oil together until a sticky dough forms. Pat it into the tart pan with wet hands to keep it from sticking. Hope this helps!

  21. Two (2) avocados… they come in small, medium and large sizes. Can you give an estimate of how much avocado to use? If using two large avocados, would it change the texture, or just the taste, etc?

    1. I think the avocados I use would be medium (they come from Costco). I have used some larger ones before and it still turned out fine. The avocados give this a silky satin texture, so your texture will be fine and this is really chocolatly so I don’t foresee any problems.
      Thanks for your question and I will start weighing my avocados after peeling and pitting so that the measurements will be more detailed in the future!

    1. Thanks for the info, I want to start incorporating dates into my desserts because the have a caramel flavor. It’s good to know they contain protein as well!

  22. The problem with this recipe is that I eat most of it while making it. Made a double batch this time and came out with a pretty appropriately sized tart. 🙂 Thank you! So good!

  23. I am a chocolate fanatic, but what drives me to making this is solely from this one line: “…one bite brings on a chocolate induced silence.” That is just classy!

    1. I don’t think you’ll be disappointed – let me know how it goes! We’ve been developing new recipes, but I still crave Chocolate Tart over and over again!

    1. I’m so glad you liked it! It used to be Tyler’s favorite but now it’s tied with Chocolate Fudge Skillet Cake. This is definitely my go-to chocolate dessert though!

  24. Just wondering if there is a different kind of nut that you would suggest. I’m not super fond of pecans. Do you think that almonds or cashews or a mixture would work?

    1. I think either one would work. Cashews would give you a softer crust, but chocolate and almonds are an unbeatable combination! As a side note, you probably wouldn’t taste the pecans through all of the chocolate flavor, but better safe than sorry!

  25. Entered in all the ingredients on mastercook to find out how many calories were in it. You will be amazed to know a twelfth of the pie has 450 calories.

  26. This looks AMAZING!! Any chance you could reduce the amount of syrup? There seems to be a lot so thinking it might be overly sweet… Is it necessary to use that much. Thanks heaps!

    1. You could try reducing the syrup but it might not turn out so well. It’s eight big serving with about 3 Tablespoon syrup per person, so it’s not too bad for an indulgent treat.

  27. I am in the middle of making this. The filling part has turned out deliciously wonderful, however I cannot get my crust to mix at all. As soon as I started chopping the nuts, the mixture got all sticky and wouldn’t move, likely from not cleaning out the food processor bowl after having honey in there? I dunno. I transferred it into my blendtec and got it about half way crumbled before that got all stuck up too. I tried adding a small portion of the nut mixture with the honey to get that processed first, but it won’t budge at all, even after cleaning out the bowl. I feel so stuck! I’m going to try mixing it with my hands and hope for the best, but next time I’ll just make the filling and eat that. Pecans were nearly $30, add the rest of the ingredients, and this is close to a $40 dessert. Yikes! I will search your site for maybe a different crust recipe I can try with this. Thanks for the filling part though! It’s close to a pudding I make but much thicker. Delicious!

    1. That’s a crazy price for pecans, mine only cost $8.00. I’m not sure about the crust part – you need to put only the nuts in first and pulse until they are small bits before adding the maple syrup. It gets really thick once you add the syrup so it’s important to get the nut texture right before adding it. When I scrape the filling out of the bowl it’s pretty clean before I start on the crust. Hopefully this helps!

        1. Ya, I used honey instead, that’s probably why! I do want to say though that while mine is a chunkier/nuttier crust than yours, I did manage to combine it all with a spoon and smushing my hands in it, hehe. I’m eating a slice (or two…) now while I wait for my chili to cook. Super delicious! I’ll have to try and find a different source for pecans or maybe sub another nut. I was so discouraged I had ruined it last night, but eating it now is soooo worth it!!

  28. This looks wonderful! I made a vegan, raw, cashew chocolate “cheesecake” once for my birthday and all the non-vegans hated it (thought I liked it!) Maybe this is the ticket! 🙂

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