Chocolate Irish Whiskey Tart (Vegan)

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!

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.

Can you believe it’s March already and spring is just right around the corner? I actually can’t believe it because as I write this I’m staring out the window at yet another snow storm. I hate to wish my time away, but if I could just fast forward to April, that would be awesome.

On second thought, that would mean missing St. Patrick’s Day, and that’s actually one of my favourite holidays to celebrate. So maybe just a brief stop in the middle of March to enjoy the festivities, including an Irish Mule and some of this whiskey tart, and then onward to spring! Deal!?

All joking aside, 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.

I’ve been making this one for the past few years and it’s always a crowd pleaser. It’s completely dairy-free and vegan, and it’s so rich and chocolatey, a little slice goes a long way.

Details on a few of the ingredients for this vegan chocolate tart

• Almond flour: I use blanched almond flour for this recipe, which is a fine grind and different than ground almonds. I usually buy a large bag of it at Costco and it lasts for a while.

• 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.

• 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).

• 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 but you can use any kind. Just make sure it’s vegan and gluten-free.

• 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.

Making this Irish whiskey dessert

For 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.

For 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.

For 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.

Frequently asked questions

• What makes this tart vegan? It doesn’t contain any dairy, honey or eggs. The chocolate filling is creamy thanks to the avocado and the topping is whipped coconut milk. Just make sure the whiskey and vanilla extract you use are vegan.

• I don’t have a 14 x 4 inch rectangular tart pan. Is there another size I can use? 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.

• Can this tart be made in advance? 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.

• How do you store leftovers? 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.

Recipe tips and substitutions

• While the combination of dark chocolate and whiskey is the basis of this dessert, if you want to make it without whiskey, you can leave it out. Just note that the chocolate filling will be thicker. You can add a bit more maple syrup to thin it out.

• 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.

• With that said, 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 dark chocolate whisky tart, I’d love to hear what you think in the comments below!

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Chocolate Irish Whiskey Tart (Vegan)

★★★★★ 5 from 12 reviews

• Author: Leanne
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours
• Yield: 10 slices 1x
• Category: Dessert
• Method: Bake and blend
• Cuisine: Vegan

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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!

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Ingredients

Scale 1x2x3x

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

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Instructions

Prepare the crust:

1. Pre-heat oven to 350F and grease a 14 x 4 inch rectangular tart pan.
2. 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).
3. 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.
4. Remove from oven and let cool completely on a wire rack.

Prepare the chocolate filling:

1. 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.
2. Spread the chocolate filling onto the cooled crust.

Prepare the whipped topping:

1. In a large mixing bowl, scoop out the solidified coconut milk. Add the maple syrup and vanilla.
2. Using an electric mixer, beat on high until the milk is whipped and creamy.
3. 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.

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Notes

1. 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.
2. 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.
3. If you don’t have a 14 x 4 inch rectangular tart pan, you can use an 8-inch tart pan.
4. To keep this tart vegan and gluten-free, make sure the whiskey and vanilla extract you are using are vegan and gluten-free.
5. 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.

Keywords: whiskey tart, vegan chocolate tart, St. Patrick's Day dessert