Chocolate Irish Whiskey Tart (Vegan, Gluten-Free)

↓ Jump to Recipe

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!

Side view of chocolate whiskey tart slices arranged on wax paper.

Want to save this recipe for later?

Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!

Table of Contents

Ingredients and substitutions
How to make this vegan Irish whiskey tart
Recipe FAQs
Key recipe tips
📖 Recipe

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!

*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.

Dry ingredients for the tart crust being whisked together in a glass bowl.

Chocolate crust being pressed into a rectangular tart pan.

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.

Avocados and other chocolate filling ingredients in a glass bowl.

Chocolate filling spread over baked crust in tart pan.

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.

Tart topped with coconut whipped cream and chocolate shavings.

Recipe FAQs

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.

Up-close view of a slice of chocolate tart.

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.