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    Home / Desserts / Pies & Tarts
    4.9 from 27 reviews

    Vegan Chocolate Tahini Tart in a Gluten-Free Crust

    By Alanna Taylor-Tobin on Feb 13, 2019 (updated Oct 2, 2024) / 66 Comments Jump to Recipe

    This vegan chocolate tahini tart in a gluten-free almond flour crust gets a flavor boost from sesame tahini and a swirl of coconut whipped cream, all drizzled with vegan caramel sauce. A decadent vegan & gluten-free chocolate dessert everyone can enjoy!

    Thanks to Bob's Red Mill for sponsoring this post! All opinions are my own.

    delicious Gluten Free Vegan Chocolate Tart with Tahini and Caramel

    If you're a fan of tahini recipes, you're going to love this decadent chocolate tahini tart.

    This tahini dessert starts with an easy press-in tart crust, a reader-favorite recipe that I developed for my cookbook. Next comes a layer of rich tahini chocolate ganache filling. On goes a swirl of whipped coconut cream, and it's all finished with a drizzle of tahini caramel sauce.

    Though this tart uses a few different components, all are easy to make, with many make-ahead options to ease day-of prep.

    Warning: this tart is very addictive, with its salty-sweet flavors and savory notes from tahini. Here's what one reader had to say about it:

    Reader Review

    “I am so glad that this tart is going on a dessert platter for Teacher Appreciation Week because I could easily polish it off myself over a day or two. Holy smokes, it's good! My husband ate a bite of the sacrificial trial slice and didn't believe me when I said it was vegan. Every part of it is delectable.”

    —Meghan
    Add your review →
    Gluten Free Vegan Chocolate Dessert Ingredients

    The Good Stuff

    This vegan & gluten-free tart uses pantry ingredients to turn out a delicious dessert that everyone can enjoy!

    • Gluten-free almond flour tart crust forms the base. Make the cocoa option in the recipe notes using vegan butter for this recipe. See the post for ingredients and swaps!
    • Bittersweet chocolate forms the bulk of the filling. Be sure to use a chocolate you like the flavor of. My go-to brands for baking are Tcho and Guittard. I tested the recipe with 65% cacao mass chocolate, so look for something with a similar cacao mass for the best results. Brushing the crust with chopped chocolate after it's baked keeps the crust extra-crisp.
    • Tahini adds richness and sesame flavor to the filling. Feel free to swap any nut or seed butter you like, such as peanut butter or hazelnut. One reader in the comments made the filling using almond butter and loved the results.
    • Maple syrup adds natural sweetness to the filling. Feel free to swap any liquid sweetener you like, such as honey or coconut nectar.
    • Canned coconut milk adds moisture to the filling, turning it into a sliceable vegan ganache.
    • Salt sharpens the flavors.
    • For the caramel, coconut sugar and coconut milk form the base, so there's no actual caramelization required. Tahini, vanilla, salt, and vegan butter add their delicious flavors to the mix.
    • Whipped coconut cream finishes the tart, its mild flavor playing counterpoint to the rich flavors of the tart. Be sure to chill the canned coconut cream overnight so it will be ready to whip up.

    See the recipe card below for ingredient quantities and full instructions.

    How the Magic Happens

    This recipe makes one 9-inch round tart, or 12 small but rich servings. Give yourself a few hours to complete this recipe to allow for baking the crust and chilling the finished tart.

    pressing down Gluten Free Vegan Almond Flour Tart Crust
    I love how easy this crust is to make! Just press the dough crumbles into the pan
    Gluten Free Vegan Almond Flour Tart Crust
    Spreading the baked crust with melted chocolate keeps it extra crisp.
    Vegan Chocolate Truffle filling with Tahini and Maple in bowl
    Making the filling with tahini, chocolate, and heated coconut milk
    Vegan Chocolate Ganache filling with Tahini and Maple
    Whisking to form a smooth ganache
     Vegan Chocolate Pie base
    Swirling the cooled tahini chocolate filling into the crust
    Whipped Coconut Cream
    Make some floofy coconut whip for the top
    pouring Vegan Caramel Sauce
    Topping it with tahini caramel sauce
    Gluten Free Vegan Chocolate Pie with Tahini and Caramel
    The finished tart!
    close up of Gluten Free Vegan Chocolate Tart with Tahini and Caramel
    It's so rich, you only need a small slice to feel satisfied
    Vegan Caramel Sauce drizzled on cake

    No tart pan? No problem!

    I like to make this dessert in a tart pan with a loose bottom, which makes the tart easy to slice and plate. But if you don't have one, turn this into a vegan chocolate pie by simply forming the crust in a 9-inch pie pan and proceeding with the recipe. It may be a bit messier to remove the first few pieces from the pan, but it will still work beautifully, similarly to this gluten-free vegan chocolate pie.

    Vegan Gluten Free Chocolate Pie with Tahini and Caramel on wire rack

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this tahini chocolate tart recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    4.86 from 27 reviews

    Vegan Chocolate Tahini Tart in a Gluten-Free Crust

    Print Recipe Pin Recipe
    This vegan chocolate tahini tart in a gluten-free almond flour crust gets a flavor boost from sesame tahini and a swirl of coconut whipped cream, all drizzled with vegan caramel sauce. A decadent vegan & gluten-free chocolate dessert everyone can enjoy!
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 45 minutes minutes
    Cooling Time: 2 hours hours
    Total: 3 hours hours 15 minutes minutes
    Servings: 12 to 16 servings

    Ingredients

    Crust:

    • 1 gluten-free tart crust, fully baked (cocoa variation made with vegan butter)
    • 2 ounces (55 g) dark chocolate, finely chopped

    Topping:

    • 1 recipe whipped coconut cream

    Filling:

    • 8 ounces bittersweet chocolate (preferably 65% cacao mass), roughly chopped
    • ½ cup (130 g) tahini
    • 3 tablespoons (58 g) maple syrup (more or less according to how sweet your chocolate is)
    • 1 cup (222 g) well-shaken full-fat canned coconut milk
    • ⅛ teaspoon fine sea salt

    Caramel Sauce:

    • Remaining coconut milk from above (¾ cup / 175 ml)
    • ¼ cup (35 g) coconut sugar
    • 1 tablespoon vegan butter or coconut oil
    • 2 tablespoons tahini
    • Big pinch fine sea salt
    • ¼ teaspoon vanilla paste or extract
    Prevent your screen from going dark

    Instructions

    Whipped Coconut Cream:

    • Chill the can of coconut cream overnight as instructed. When you're ready to serve the tart, whip the cream as directed.

    Crust:

    • Make the vegan cocoa-almond crust as directed and bake it fully.
    • Remove the crust from the oven and, while it’s still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool.
    • While the crust is still hot, scatter the chocolate in the bottom and let sit a few moments to melt. Use the back of a spoon or an offset spatula to spread the chocolate over the bottom and sides of the crust. Let cool completely.

    Filling:

    • Place the chocolate and tahini in a medium-sized heatproof bowl and set aside. In a small saucepan, combine the maple, coconut milk, and salt.
    • Place over medium heat and bring to just below a simmer. Pour the hot coconut milk over the chocolate and tahini. Stir until melted and smooth.
    • You can either pour the warm filling directly into the baked tart shell. Or chill the filling for about 20 minutes, stirring every five minutes or so, until cool enough to hold a shape, then spread evenly into the baked tart shell.
    • Chill until set, at least 2 hours and up to overnight.

    Caramel:

    • In a small saucepan, combine the remaining coconut milk and coconut sugar.
    • Bring to a simmer over medium heat. Lower to maintain a gentle simmer and cook, stirring frequently, until thickened and darkened in color, 5-10 minutes.
    • Remove from the heat and stir in the vegan butter, tahini, salt, and vanilla. Use warm or chill until needed; rewarm to serve.

    Finish:

    • Remove the sides from the tart pan and use a small, offset spatula to release the tart from the bottom of the pan. Place on a serving platter or cutting board. Swirl the whipped coconut cream over the top of the tart and drizzle and swirl with some of the caramel. Top with chopped chocolate and flaky salt, passing more caramel sauce at the table.
    • Extra tart will keep well, covered and refrigerated, for up to 3 days.

    Notes

    Make ahead:
    • The crust can be frozen airtight (baked or unbaked) for up to 1 month.
    • The crust with filling keeps well, refrigerated airtight, for 1-2 days.
    • The caramel can be made up to 1 week in advance, refrigerated airtight.
    • The whipped coconut cream can be made 1 day in advance, refrigerated airtight.
    Nutritional values are based on one of twelve servings.

    Nutrition

    Calories: 554kcalCarbohydrates: 41gProtein: 8gFat: 43gSaturated Fat: 25gCholesterol: 1mgSodium: 143mgPotassium: 451mgFiber: 5gSugar: 20gVitamin A: 285IUVitamin C: 1.8mgCalcium: 62mgIron: 4.9mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      4.86 from 27 votes (15 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Aysegul D Sanford says

      February 13, 2019 at 5:44 am

      Tahini + Caramel + Chocolate ... I am drooling.
      So SO beautiful and yummy, as always.
      Cheers!

      Reply
      • Alanna says

        February 14, 2019 at 4:14 pm

        Aw thanks!! I wish we lived close enough to share. <3

        Reply
    2. Kasey Goins says

      February 13, 2019 at 7:27 am

      I'm so in love with this recipe! This tart looks so scrumptious!

      Reply
      • Alanna says

        February 14, 2019 at 4:14 pm

        Aw thank you!!

        Reply
    3. Jan says

      February 13, 2019 at 9:43 am

      Thanks for all your beautiful recipes. I’m wondering, in this one, are you using raw tahini or toasted? Also, have you found a packaged organic almond flour that you like? Thanks so much!

      Reply
      • Alanna says

        February 14, 2019 at 4:24 pm

        You're very welcome, thanks for the sweet note! I used Artisana raw tahini here, but I usually use Sadaf brand - I'm actually not sure whether it's raw or roasted as it doesn't say on the jar! But I think it will work fine with whatever you have on hand. :) I always use Bob's almond flour which isn't organic, so I'm afraid I can't advise. I do wish it were organic like some of their other products!

        Reply
    4. Marilyn says

      February 13, 2019 at 11:00 pm

      Congratulations on your partnership. Love your blog even though I don't bake or cook.

      Reply
      • Alanna says

        February 14, 2019 at 4:24 pm

        Aw thanks Marilyn!

        Reply
    5. Sarah @ Snixy Kitchen says

      February 14, 2019 at 1:43 pm

      I can confirm that this is just as delicious as it is beautiful!

      Reply
      • Alanna says

        February 14, 2019 at 4:25 pm

        Aw thanks! Even for a "boring" chocolate dessert? ;)

        Reply
    6. Madeline Taylor says

      February 14, 2019 at 7:31 pm

      Um, is one allowed to make just the caramel sauce and eat it from the pot?

      Reply
      • Alanna says

        February 15, 2019 at 10:01 pm

        For you, yes! ;)

        Reply
        • Madeline Taylor says

          February 15, 2019 at 11:51 pm

          ^..^_______)
          / / Mwah!

          Reply
    7. Julia says

      February 20, 2019 at 8:19 am

      I cannot wait to make this tart for my sister who is GF! Looks absolutely amazing!

      Reply
      • Alanna says

        February 24, 2019 at 5:07 pm

        Aw, what a nice sister! Please let me know if you do. :)

        Reply
    8. Meghan says

      February 20, 2019 at 1:22 pm

      I'm not vegan but I'm still making this (using Spectrum shortening since I am allergic to soy) because everything you create is amazing. I'm still telling everyone about the pancakes I had this morning!

      Reply
      • Alanna says

        February 24, 2019 at 5:09 pm

        Aw thank you Meghan! I believe Miyoko's vegan butter is soy-free too, just FYI! ;)

        Reply
    9. bella says

      February 22, 2019 at 6:24 pm

      You never cease to amaze me Alanna...yet another beautiful creation <3

      Reply
      • Alanna says

        February 24, 2019 at 5:10 pm

        Awwww thank you Bella! It's VERY mutual.

        Reply
    10. Sarah @ Snixy Kitchen says

      February 22, 2019 at 8:18 pm

      Love these photos! Also this tart is delicious! I tried to eat just a bite but couldn’t stop...

      Reply
      • Alanna says

        February 24, 2019 at 5:10 pm

        That's how I feel about all your treats. Thanks!! <3

        Reply
    11. Anita Sabados says

      March 01, 2019 at 3:34 am

      I made this using hazelnut flour as that's what I had and it matches chocolate so nicely. Your recipes are always a cut above. I can always count on something special. Thank you.

      Reply
      • Alanna says

        March 04, 2019 at 1:53 pm

        Hazelnut flour sounds perfect here! I'm so glad it was a hit. Thanks very much for the kind words!

        Reply
    12. Julie says

      March 25, 2019 at 6:55 pm

      We had this tart at a friend’s house and it was amazing! Just melted in your mouth. Will try to make it myself soon!

      Reply
      • Alanna says

        March 27, 2019 at 11:50 am

        Amazing! Thanks for the sweet note, and let me know if you give it a go yourself!

        Reply
    13. Meghan says

      May 05, 2019 at 5:17 pm

      I am so glad that this tart is going on a dessert platter for Teacher Appreciation Week because I could easily polish it off myself over a day or two. Holy smokes, it's good! My husband ate a bite of the sacrificial trial slice and didn't believe me when I said it was vegan. Every part of it is delectable.

      Reply
      • Alanna says

        May 06, 2019 at 9:51 am

        Aw! Thank you for trying my recipe - I'm so glad you like it! Hope it's a hit with the teacher appreciation crowd too. :)

        Reply
        • Meghan says

          May 06, 2019 at 12:52 pm

          I'll admit I'd been putting this off because of all the steps but it was really super simple to put together! The teachers loved it!

          Reply
          • Alanna says

            May 06, 2019 at 2:42 pm

            So glad to hear that it was worth the effort!

            Reply
    14. Emily R says

      May 20, 2019 at 12:49 pm

      What a deluxe tart. The coconut cream and caramel sauce helped with the intense richness of the ganache. My boyfriend said that this one was "up there" in terms of delicious tarts I've made along with the chocolate olive oil tart from your book. It comes together quite easily. I used 70% chocolate and used between 4-5 tbsp of maple syrup (my hand kind of slipped) and Earth Balance in the crust. Thank you for the recipe and developing vegan recipes. I'm not vegan myself but often cook for people who are, so it's nice to have recipes that are specifically formulated to be vegan. :)

      Reply
      • Alanna says

        May 20, 2019 at 4:35 pm

        Aw thanks so much for trying this recipe and for the sweet review! I'm so glad you guys loved it. I feel you on cooking for vegans! Always nice to have options that everyone can eat. :)

        Reply
    15. Debi Simons says

      December 31, 2019 at 11:41 am

      This is FABULOUS. I am not vegan or gluten free, but we had a vegan guest coming to a birthday dinner and I wanted to make something she could eat. I didn't bother with making the crust gluten free since she didn't need that, so just used half almond flour and half AP flour. I used coconut oil throughout, as I don't like buying stuff that pretends to be something else. ("Vegan butter.") The whole thing was a total delight--we've fallen in love lately with the chocolate-tahini combo, and this just solidified that attitude. That caramel sauce was amazing! One note: I hadn't read your directions fully about just using the solids from the coconut cream and shook up the can right before I was going to whip it. (I had followed the directions about refrigerating the can the night before.) So it was pretty runny. But the refrigerated leftovers the next morning were the perfect consistency of whipped cream. So that's what I'm going to do from now on. I may even make a long-term substitution of the coconut cream for regular whipped cream. (Although my son and brother-in-law don't like coconut much.) Anyway, I was just thrilled with this!

      Reply
      • Alanna says

        January 04, 2020 at 1:42 pm

        I'm so glad this was a success and that the AP flour and coconut oil subs worked well. That's so helpful to know! I'm also keen to try your coconut whipped cream method, I can imagine how delicious that would be with a little extra moisture! Thanks so much for trying my recipe and for the note. :)

        Reply
    16. Ginny says

      January 13, 2020 at 9:20 am

      Had to bake something for a friend who's currently not eating dairy, soy, eggs, nuts, and gluten. That seriously narrows the field and when I came across this recipe I was absurdly excited! So I subbed chickpea flour instead of almond flour (had to add a little water in the crust to make up for the missing moisture) and coconut oil instead of vegetable butter. It was a huge success and my hardly-eating friend was in awe! I did have a snafu though: I'm used to making regular caramel, so I suspect I cooked the coconut milk + sugar for too long, trying to achieve a brown-ish color. That ended up crystallizing and throwing off the texture. Though not the flavor, so I ended up spreading the caramel atop the ganache and covering everything with the whipped cream, which worked fine. Suggestions on how to get the perfect caramel next time please? Thank you again, this is an amazing recipe and I'll make it again!

      Reply
      • Alanna says

        January 17, 2020 at 5:30 pm

        Hi Ginny!

        I'm so glad this tart was a hit! What a nice friend you are! Smart to use chickpea flour in the crust - I'm glad to know that that works.

        I'm sorry to hear that the caramel crystallized! I've had that happen with regular caramel sauce, but not here, so I'm not sure what to recommend. If you think you may have cooked it for too long, that could be culprit? Please let me know if you try making it again with a shorter cooking time! With regular caramel, I like to add a little corn syrup or golden syrup to help prevent crystallization, so that could be something to try too? Let me know! :)

        Reply
    17. Zahra says

      March 22, 2020 at 2:35 pm

      I made this with weight measurement. It's delicious however the crust doesn't hold together. It crumbles up when I take a piece out of the tart pan. What do you recommend?

      Reply
      • Alanna says

        March 22, 2020 at 10:08 pm

        Hm, did you remember to compress the crust when it came out of the oven? Did you mix the dough until it was clumpy? If yes to both, you could try adding more butter in next time. I wonder if the vegan butter you used was maybe more dry than the one I tested this with?

        Reply
        • Zahra says

          March 24, 2020 at 3:13 pm

          I used real butter. It's interesting that after sitting on the fridge for couple of days, it holds better than the first day. The taste is divine, I love it! Thanks for the recipe!

          Reply
          • Alanna says

            March 25, 2020 at 9:06 pm

            Interesting, thanks for letting me know! I'm really glad you enjoyed it despite the crust crumbliness on the first day. :)

            Reply
    18. Joanna says

      June 03, 2020 at 10:59 am

      Really looking forward to making this for my son's birthday this weekend. Do you think it would work with a very smooth almond butter instead of the tahini? Thanks so much!

      Reply
      • Joanna says

        June 06, 2020 at 8:14 am

        This was unbelievable! Your recipes never disappoint. I tried it with runny almond butter (Barney butter bare) and it worked beautifully. My daughter said it was the best dessert she ever had in her life. Thank you!

        Reply
        • Alanna says

          June 07, 2020 at 10:01 pm

          Aw I'm so glad it was a hit! Almond butter sounds delicious here, I'll have to try that.

          Reply
    19. sarah davis says

      June 25, 2020 at 11:54 am

      truly divine! love your recipes and love your blog! one of the few where I will actually read the entire post. thank you for sharing!

      Reply
      • Alanna says

        June 25, 2020 at 12:34 pm

        Aw that means so much to me! Thanks for reading and for trying my recipe! <3

        Reply
    20. Anya says

      August 26, 2020 at 12:09 am

      I'm really looking forward to trying this recipe! Would the caramel sauce turn out alright if I use demerara sugar instead of coconut sugar?

      Reply
      • Alanna says

        August 27, 2020 at 10:42 am

        I *think* that should work. Please let me know if you try!

        Reply
    21. Sherry says

      October 28, 2020 at 1:51 am

      Can’t wait to make this tart! !
      Do you think I can use maple syrup or honey instead of the sugar in the crust?
      I know it’s subbing wet ingredients for dry ingredients... but I can’t really eat sugar.

      Reply
      • Alanna says

        October 28, 2020 at 4:38 pm

        Hi Sherry, could you use a dry unrefined sugar, such as maple or coconut sugar? That would definitely work!

        Reply
        • Sherry says

          October 28, 2020 at 5:14 pm

          Ok! Thank you. Will give those a try.

          Reply
    22. Anne says

      May 29, 2021 at 9:51 am

      A quick question: did you use canned coconut milk or fresh coconut milk?

      Reply
      • Alanna says

        May 31, 2021 at 9:48 pm

        Great question - I used canned coconut milk :)

        Reply
    23. Rose Easterbrook says

      February 20, 2023 at 10:36 am

      I am thinking of making a caramel sauce for gf stroopwafels since I have a pizelle maker and my most recent batch with almond flour and all purpose are just calling for the caramel filling!! Do you think this tahini version is thick enough? Thank you:)

      Reply
      • Alanna Taylor-Tobin says

        February 20, 2023 at 1:12 pm

        Um that sounds amazing! I *think* it would be thick enough if you chilled it, and made sure the stroopwafels are cool before filling. Please LMK how it goes - pictures?!

        Reply
    24. Anne Robinson says

      October 16, 2023 at 12:13 pm

      OMG! So excited! I am hoping you have the opportunity to get back to me within the next few days! Sunday, October 22, is our next cooking club dinner. I want to make and bring this (chocolate crust), it sounds great for us, as two of us are celiac and one is dairy free in our 7-person group! Questions:
      1. I think this would be good with added texture of toasted nuts. I think sprinkled on top before the caramel sauce is poured on. Any experience with adding nuts, any suggestions when and where for texture in this recipe?
      2. Our group likes the boozy desserts. What do you think about adding Bourbon to the caramel sauce? When could it be added?
      and
      3. I want to make the dessert on Saturday for Sunday? What's the best way to store it overnight? How long will dessert last if there happens to be leftovers Sunday? How should the leftovers be stored? Thank you so very much!

      Reply
      • Alanna Taylor-Tobin says

        October 16, 2023 at 1:35 pm

        Hi Anne,

        Aw I'm so glad you found this recipe - it's one of my all-time favorites!

        For adding nuts, I think I would toast them and sprinkle them on top of the caramel sauce just before serving so they stay the crispiest. But if you have a vision for incorporating them in another way, go for it!

        I also love boozy desserts. I think bourbon would be great in the caramel sauce or in the filling. I would add it along with the tahini at the end so the alcohol doesn't cook off. (You might also like my maple bourbon pecan pie – some readers complained that it was *too* boozy, haha!)

        Let me know what you end up trying and how you like it. Happy baking!

        -Alanna

        Reply
    25. Anne Robinson says

      October 16, 2023 at 12:36 pm

      Opps, disregard question # 3 on my previous email. I somehow missed that last line regarding storing leftovers! Sorry about that. Anne

      Reply
    26. Paula Rothman says

      April 23, 2024 at 7:28 am

      do you think other flours would work? dont have rice but I have quinoa and spelt even amarynth.. saw above someone used chickpea but i think the flavor would be altered as i dont consider that neutral..
      trying this today. thanks.

      Reply
      • Alanna Taylor-Tobin says

        April 23, 2024 at 7:42 am

        Hi Paula,

        I hear you about chickpea flour having a quite strong flavor. It's possible that the chocolate would cover it up, but depends how sensitive you are to that taste.

        I think any of those flours could work as they're all fairly high protein, but spelt would be my pick if you can tolerate it (it's not gluten-free). Or if you do wheat flour that would work too. Best to sub by weight if you have a scale (if not you can google to find the volume measurement - let me know if you need any help with this!)

        Keep me posted on what you try!
        -Alanna

        Reply
    27. Kristina says

      April 26, 2024 at 10:13 am

      I’m so excited to try this! I was wondering if I could use Mochiko sweet rice flour instead of bobs? I don’t want to buy another flour if I can help it

      Reply
      • Alanna Taylor-Tobin says

        April 26, 2024 at 11:33 am

        Hi Kristina,

        Great question! Yes Mochiko and Bob's sweet rice flours are interchangeable. I actually use Mochiko most of the time since it's a touch more finely ground than Bob's. I've made this tart crust with both brands and they work equally well. This post was sponsored by Bob's hence the recommendation here!

        Please let me know how you like the tart!

        -Alanna

        Reply
    28. Megan H says

      January 22, 2025 at 8:54 am

      This was a complete winner! I made two 6.5" tarts because those were the only tart pans I could locate in my half-unpacked state. I was a little concerned about the crust releasing, what with all the pushing and pressing, but they came out of the pans beautifully. I'm a total failure at coconut whipped cream, no matter what brand or method I have tried, so instead I beat crema with powdered sugar and used that on top. But oh my! That caramel sauce! I think that was the part everyone liked the most, because they complained that I hadn't used enough, ha ha! I have had the extra sauce in my refrig for a couple weeks, and it has a gorgeous creamy texture and tastes like butterscotch. I think the next time I make vanilla ice cream, I will drizzle this caramel in warm while the machine is running, so I get a lovely ribbon of yummy goodness! Thank you so much for this wonderful recipe!

      Reply
      • Alanna Taylor-Tobin says

        January 22, 2025 at 5:22 pm

        Aw I'm so glad the tarts were a hit! That's great to know that the recipe will work as two smaller 6.5-inch tarts too. I'm impressed that you have that many tart pans, haha!

        What kind of crema did you use for the topping? Was it dairy-free? That sounds so delicious!

        And I love that idea for the caramel sauce too - yum!! It could also be nice drizzled over some sauteed apples or bananas. Enjoy!!

        Reply
        • Megan H. says

          January 22, 2025 at 5:33 pm

          Ha ha, I was wondering why I had that size tart pan, and I'm thinking it might have been for quiches. But it did actually work out perfectly for the amount of crust and filling both.

          The crema is something they have here is México; guess it would be somewhat similar to a mascarpone or a sour cream that isn't very sour. Unfortunately not dairy free, but I'm thinking the coconut yogurt I make might work just as well. That caramel sauce could make anything extra delicious; I'm also thinking about it sandwiched between two thin cookies and then chilled. Ugh, so much delicious potential!

          Reply
          • Alanna Taylor-Tobin says

            January 23, 2025 at 4:30 pm

            LOVE the idea of making "healthy" alfajores with this filling - genius! You could use my GF sugar cookie recipe - they're buttery and crisp, similar to shortbread.

            Ah ok, I'm familiar with Mexican crema (yum) but wondered if it was a different dairy-free ingredient. I actually love using coconut yogurt to top desserts, so I bet your homemade yogurt would be perfect too!

            Reply
    29. Imnah says

      February 13, 2025 at 9:31 pm

      Hi there! This looks amazing and I can’t wait to try it out. I’m actually planning to make it for a friend that’s GF but is also allergic to nuts - any recommendations on what I can use instead of almond flour? Will GF flour do? Or alternatively, if making for a different crowd, can I use all purpose flour?

      Reply
      • Alanna Taylor-Tobin says

        February 14, 2025 at 12:27 pm

        That's a great question! The closest nut-free substitute for almond flour would be to grind sunflower seeds or pumpkin seeds to a powder. It might not hold together as well if you use a grain flour or GF flour in its place and you might need to add more butter to help it hold together. You could definitely use all-purpose flour (gluten-free or not) in place of the sweet rice flour in the recipe; it's ideal to use the gram measurements if possible. Please let me know what you try!

        Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

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