Chocolate Irish Whiskey Tart is a vegan and gluten-free dessert that’s perfect for St. Patrick’s Day or any occasion that calls for a rich and decadent dessert. You only need nine ingredients, including a secret ingredient which creates a creamy filling that’s completely dairy-free!
If you’re looking for a dessert to make for Paddy’s Day that pairs well with Irish whiskey, this dark chocolate tart is for you. The chocolate filling is creamy thanks to very ripe avocados and the topping is whipped coconut milk.
I’ve been making this one for the past few years and it’s always a crowd pleaser. It’s so rich and chocolatey, a little slice goes a long way. And, nobody can tell that it’s vegan!
If you’re curious about using avocados as a creamy, dairy-free substitute in baking, check out this avocado chocolate frosting. It’s rich, fudgy and made with just 4 ingredients!
Table of contents
*This post was originally published in March 2018. It has been updated with new photos and text, including helpful tips for readers and adjustments to the recipe.
Ingredients and substitutions
Below is a brief overview of some of the ingredients and recommended substitutions. The recipe card at the end of this post includes the exact ingredients and quantities used.
- Avocados: The recipe calls for large and very ripe avocados. The riper they are, the easier they will be to blend with the other ingredients. If your avocados are smaller, I suggest using three.
- Irish whiskey: I use Jameson’s Irish Whiskey (not sponsored) but you can use any kind. Just make sure it’s vegan and gluten-free. The whiskey enhances the chocolate flavor in the filling. If you prefer not to use alcohol, you can substitute with a non-alcoholic whiskey or strong cold coffee.
- Almond flour: In order to keep the crust gluten-free, I use blanched almond flour, which is a fine grind and different than ground almonds.
- Cocoa powder: Natural cocoa is my preference but you can use dutch processed. Since there is no leavening required in this recipe, it doesn’t matter which one you go with. Dutch processed will produce a richer, more chocolatey flavor.
- Coconut sugar: I normally use coconut sugar because it’s less processed. If you don’t have any, you can use granulated sugar.
- Coconut oil: This is virgin, cold pressed coconut oil. It’s the solid variety not the liquid (although it’s melted for this recipe).
- Coconut milk: In order to make the whipped topping, the coconut milk needs to be full fat and refrigerated for at least 24 hours in order for the milk to separate and solidify. I’ve tried many brands over the years and I keep coming back to Thai Kitchen (not sponsored). In my opinion, it makes the best coconut whip.
How to make this vegan Irish whiskey tart
The crust:
- Combine the almond flour, cocoa, sugar and melted coconut oil, and press into the bottom of your tart pan. I use a 14″x 4″ rectangular tart pan.
- Bake for 8-10 minutes and let the crust cool completely on a wire rack.
The chocolate filling:
- Using a blender or electric mixer, beat together the avocados, cocoa, maple syrup and whiskey until smooth and creamy.
- Spread the chocolate filling onto the cooled crust.
The coconut whipped topping:
- In a large mixing bowl, scoop out the solidified coconut milk and discard the liquid. Add in the maple syrup and vanilla extract.
- Using an electric mixer, beat on high until the milk is whipped and creamy.
- Spread the whipped topping over the chocolate filling. If you want to go a little fancy, sprinkle on some shaved chocolate, cocoa dust or toasted coconut.
- Place in the refrigerator for a few hours to firm up before slicing and serving.
Recipe FAQs
If you don’t have this size pan, you can use an 8-inch square tart pan and cut the dessert into bars. Just make sure you’re using a tart pan as it makes it easier to remove the tart and cut into slices or bars.
I like to make this one a few hours in advance so it has a chance to firm up in the refrigerator before serving. I think this tart is best enjoyed the day it’s made, but you can make the crust a day in advance, let it cool and cover it with plastic wrap. Then, the day of, just make the other layers and assemble the tart.
While this dessert is best enjoyed the day it’s made, leftovers are still good for up to two days after. Just store any leftover slices in an airtight container in the refrigerator.
Key recipe tips
- To blend up the chocolate filling, you can use an electric stand or handheld mixer, a blender or a food processor. Whatever you use, just make sure it’s powerful enough to whip together the ingredients into a smooth and creamy texture. Don’t worry if there are still little flecks of avocado in the chocolate filling. It doesn’t affect the taste.
- If you’re using a mixer, you should start the mixer on low speed and work your way up to a high speed. This will minimize the amount of cocoa dust. You can also add the cocoa a little bit at a time.
- Make sure to leave time for the tart to firm up in the refrigerator before cutting and serving.
If you make this recipe, I’d love to hear what you think in the comments below!
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Print
Chocolate Irish Whiskey Tart (Vegan, Gluten-Free)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours
- Yield: 10 slices
- Category: Dessert
- Method: Bake and blend
- Cuisine: Vegan
Description
Chocolate Irish Whiskey Tart is a vegan and gluten-free dessert that’s perfect for St. Patrick’s Day or any occasion that calls for a rich and decadent dessert. And the best part? You only need nine ingredients to whip up this boozy chocolate treat!
Ingredients
For the crust:
- 1 cup almond flour
- 3 tablespoons cocoa powder
- 3 tablespoons coconut sugar
- 1/4 cup virgin, cold pressed coconut oil, melted
For the chocolate filling:
- 2 large very ripe avocados
- 1/2 cup cocoa powder
- 6 tablespoons maple syrup
- 4 tablespoons Irish whiskey
For the whipped topping:
- 2 cans (400 ml) full fat coconut milk, refrigerated for at least 24 hours
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
Optional toppings:
- Shaved chocolate
- Cocoa powder
- Toasted coconut
Instructions
Prepare the crust:
- Pre-heat oven to 350F and grease a 14 x 4 inch rectangular tart pan.
- In a small bowl, sift together the almond flour, cocoa and coconut sugar. Add the melted coconut oil and stir until well combined. (The mixture will be wet).
- Press the mixture into the bottom of the prepared tart pan and bake for 8-10 minutes, or until the edges start to look crispy.
- Remove from oven and let cool completely on a wire rack.
Prepare the chocolate filling:
- In a large mixing bowl, add the avocados, cocoa, maple syrup and whiskey and beat with an electric mixer on low speed until the cocoa is combined and then increase to high speed until the avocado is well blended.
- Spread the chocolate filling onto the cooled crust.
Prepare the whipped topping:
- In a large mixing bowl, scoop out the solidified coconut milk. Add the maple syrup and vanilla.
- Using an electric mixer, beat on high until the milk is whipped and creamy.
- Spread the whipped topping over the chocolate filling. Top with shaved chocolate, cocoa powder or toasted coconut and place in the fridge for an hour or two to set up before serving.
Notes
- You can also use a blender or food processor to whip together the avocado chocolate filling. Just make sure whatever you use is powerful enough to whip together the ingredients into a smooth and creamy texture.
- In order to make the whipped topping, the coconut milk needs to be full fat and refrigerated for at least 24 hours in order for the milk to separate and solidify.
- If you don’t have a 14 x 4 inch rectangular tart pan, you can use an 8-inch tart pan.
- To keep this tart vegan and gluten-free, make sure the whiskey and vanilla extract you are using are vegan and gluten-free.
- Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.
I absolutely love that you used avocado in this! I bet it made it SO super creamy and delicious….this looks amazing and seriously perfect for St. Patty’s Day! So fun! Great recipe, Leanne!
Yes, the avocado made the filling super creamy without any dairy! Hope you had a good Paddy’s Day Haylie!
Loving the updated photos Leanne!! That chocolate filling looks amazing and then you make it even better with that generous coconut whip!! A perfect treat for St. Patrick’s Day or anytime you are craving chocolate!
Thank you so much Tasia. I hope you’re doing well 🙂
I am about to lose my mind over these beauties. Love your approach:) I’d probably make an extra batch of the chocolate filling just for myself!
Haha! I like the way you think Milena! Thank you 🙂
Yum, like super yum. I’d happily enjoy this on St Paddys day, or any time of the year 🙂
Thanks Matt!
This is my kind of dessert, Leanne! It looks spectacular – what a delicious sweet treat, and I love that it is vegan!
Thanks so much Alex! I’m happy to hear that!
Sooo decadent looking, yet made with healthier ingredients!! This tart is perfect for St. Patrick’s! I am such a fan of dark chocolate, I have to have some every single day!!
Me too! A little square or two is a must every day. Thanks Katherine!
You come up with the most creative vegan treats, Leanne! This is just gorgeous and sounds beyond delicious!
Thanks so much Marissa! Appreciate your kind words!
Yummy! This tart looks soooo amazing with that whipped topping!!! I love the chocolate flakes on top too!
Thanks Christie!
As a big Irish whiskey fan this looks amazing.
Perfect for st. Patrick’s day!
Thank you Terry!
ahhh this looks so decadent! love that layer of thick coconut cream on top too (:
Thanks Heather! Yes, this dessert definitely called for an extra thick layer of coconut cream! 😉
Is it possible I never commented on this? I remember seeing it on Insta and I can’t believe I never clicked through to see the recipe. I’m so sorry! Both for neglecting to leave a comment and for not making this for St. Patrick’s Day because YUM. I’m afraid I’d eat the whole thing all myself 🙂
Haha, no worries Kelsie! If you lived closer, you could have dropped by on Patty’s Day to enjoy a slice. I made this tart so many times over the past few weeks, I must have ate an entire tart myself!
Oh wow Leanne, This tart looks soooo deliciously decadent…I could easily eat the entire dessert by myself . I love the use avacado in baking and cannot wait to try out this recipe😋 Thank you for sharing😊
Thanks Ashika! It’s definitely on the decadent side, but I’m totally enjoying avocado in baked goods! I hope you get a chance to make it!
Wow Leanne, this looks so chocolaty. I think I will make this as a dessert for the guests who are coming this week. 🙂
Thanks Puja! I hope you get a chance to make it. Be sure to let me know what you think if you do! Have a great week!