Gluten-free Coconut Tarts with Cocoa and Maple Syrup

  • Makes
  • 4
  • Prep Time (min)
  • 40
  • Cook (min)
  • 15
  • Carb Grams (g)
  • 52
  • Cook Difficult
  • 7


  • For the pastry:
  • ½ cup buckwheat flour
  • ½ cup oat flour
  • 4 tbsp shredded coconut
  • 4 tsp tapioca starch
  • ¼ tsp salt
  • 2 tbsp unsweetened cocoa powder
  • ¼ cup coconut oil, melted
  • 3 tbsp maple syrup
  • For the filling:
  • ½ cup soaked cashews
  • 1 cup coconut cream
  • 1 tbsp matcha green tea powder
  • 3 tbsp maple syrup
  • 1 ½ tsp agar powder


  • Mixing bowl
  • 4 small tart cases or ramekins


  • First, prepare the tarts. Preheat the oven to 350 degrees F. In a large bowl, combine all dry ingredients. Mix well with a kitchen spatula and gradually add melted coconut oil. Give it a good stir and add maple syrup. Using your hands, knead the mixture until completely smooth. If the mixture is too dry, add some more oil and continue to knead until fully combined. Let it sit for about ten minutes.

  • Meanwhile, grease the ramekins with some coconut oil and line with parchment paper. This way, it will be easier to take out the tarts after baking.

  • Divide the dough between 4 portions and press each in the ramekin making sure to flatten the surface as much as possible. Bake for about 15 minutes.

  • When done, remove from the oven and chill to a room temperature. Now prepare the filling. In a small saucepan, combine agar powder and four tablespoons of water. Gently bring it to a boil over medium heat and then reduce the heat to low. Simmer for 15 minutes stirring occasionally. Remove from the heat and chill for a while – you don't want to add the hot mixture to the remaining ingredients.

  • Place agar along with the remaining ingredients in a blender or a food processor and pulse until smooth. Pour the mixture into the prepared tarts and cool completely before serving.

  • Optionally, top with fresh strawberries or some other fruit before serving.

Gluten-free Coconut Tarts with Cocoa and Maple Syrup


I'm obsessed with tarts! I love them in every shape, size, or flavor. And the best part about them – you simply can't go wrong.

This luxurious dessert can be filled with fresh fruits, different creams, jam, nuts, or with a classic butter filling. Variations are countless and over time, tarts became a synonym of a classic dessert that can be served in every occasion.

This recipe is among my favorite ones. The pastry uses a combination of buckwheat flour and oat flour for a wonderful and gluten-free modification. Shredded coconut adds just enough crunchiness you want to feel in a classic tart. Anything more than that is too much.


And finally, my favorite part – lightly sweet and creamy tart filling. The lavish matcha green tea combination is made with soaked cashews, tender coconut cream, and maple syrup – an elegant and a completely vegan-friendly recipe you can enjoy in less than an hour.

Nutrition information per serving: Kcal: 563, Protein: 8.1g, Total Carbs: 52.6g, Dietary Fibers: 5.8g, Total Fat: 39.2g

I like to make my own oat flour. Somehow, that's the only way I can be 100% sure I'm getting a completely gluten-free recipe I want. And the method is quite simple – place your rolled oats in a powerful food processor and process until smooth and flour-like texture. Store in air-tight containers and use for different gluten-free recipes.


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