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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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.
Well this is delicious!! Wish I had a big slice (or two 😉 )!!
Thanks Annie! I’ll save you a big slice! 😉
So wish I had a slice Leanne! This looks so rich and chocolatey!!
Thanks Mary Ann! I have a few slices left from the weekend! Come on over for a slice! 😉
This is the perfect Irish dessert recipe because it will appealing to all. Erin Go Bragh. Thanks.
Thank you so much! Glad you like the recipe!
This looks incredible! May need to test it out this weekend!
Thank Helene! Hope you got a chance to make it!
OMG, this dessert! Everything about it is perfect. I’ve made avocado mousse before, but you added Whiskey! And your crust, and topping, beautiful! Can’t wait to try this.
Thank you Colleen! The whiskey definitely enhances the cocoa flavour in the avocado filling! I hope you get a chance to try it!
I can’t believe we’re past mid March already…I’m in shock! We’re not Irish but we always have a traditional corned beef feast…your menu sounds delicious! This tart looks unbelievably good and it’s hard to believe that it’s vegan! This is just stunning Leanne!
Thanks so much Marcie! Your corned beef feast sounds fantastic! Hope you enjoyed!
I love boozy desserts, especially when they are as dreamy as the tart looks!! Pinned. Take care.
Thanks Stacey! Boozy desserts are definitely a crowd pleaser, especially around Paddy’s Day! Thanks for pinning!
:O
I’m sorry, but did you just say DARK CHOCOLATE IRISH WHISKEY TART?!?! You literally just rendered me speechless. I’m sitting here, in a puddle of drool, trying to articulate my thoughts and feelings on this masterpiece you’ve just laid before us. Is there such a thing as Irish recipe awards? If so, I need to submit your recipe for consideration, STAT! I’m pinning the living daylights out of this post. Amazeballs, girl. Seriously now.
Haha! Christina, you are just too funny! Thanks for pinning. I hope you get a chance to make it some time!
This beauty’s vegan!?
I clicked on the post because I was curious and figured I could easily veganize it, but now I don’t even have to!
You just made this cold cold day better 🙂
Thanks Aryane! I hope you get a chance to make it!
This looks and sounds oh-so-decadent! I don’t think I’ve ever had whiskey in chocolate cake before, but I can almost taste it just looking at that fluffy sponginess.
Thanks Dana! The whiskey definitely enhances the cocoa taste in the chocolate filling!
It looks so delicious! My hubby is such a fan of chocolate! I think I’ m gonna bake that « ohsodelicious pie » for his birthday tonight!
Thanks Nathalie! Chocolate is always a popular dessert! Hope your hubby had a great birthday!
I love desserts that everyone enjoys, whether they follow a gluten-free or vegan diet, or not. And this is certainly one that’s a crowd-pleaser! It’s perfect not only for St. Paddy’s Day, but for any time of the year!
Thanks so much Elaine! You can’t go wrong with a chocolate dessert! It’s a bonus that it’s grain-free and vegan! I’ll definitely be making it again before next Paddy’s Day!
I absolutely love the ingredients in this tart!! I once made a chocolate-avocado tart and it was delicious. Can’t wait to try this one!! PS – I”m fully expecting at least one April snowstorm here too. Ooooh Canada 😉
Thanks Katherine! I usually use avocado as a substitute for butter in frosting, so I was happy with how it turned out as a tart filling. As for snowstorms, I hope April brings warm spring weather for both of us!
For a second, I thought you were talking about Irish cream (Guilty. I’m a bit obsessed haha), but I love the combo of whiskey and maple too (Have you tried mixing them along with butter for pancakes? That’s divine). Also I haven’t tried (yet) using avocadoes in desserts, but clearly I should consider this. That’s a fabulously luscious and decadent tart. But please say no more – I’m buying a ticket 🙂
Haha! Thanks Ben. I’ve saved you a piece! 😉 I’ve never tried whiskey and maple syrup mixed with butter on pancakes, but that combo sounds like a delicious treat! I love baking with avocado. You should definitely give it a try some time!
Just give me the filling! I love how versatile avocado is!
Haha! Thanks Patrick! Totally agree. Love the versatility of avacodo in sweet and savoury recipes!
I honestly don’t do a lot on St. Patrick’s Day, except where silly glasses while staying home and vegging out. Ha! And I could totally go for a HUGE piece of this tart! Love all the flavours in here, Leanne. And I second, Lisa, above…I could eat that filling straight up. Have an awesome weekend!
Thanks Dawn! Other than entertaining with lots of food and a few beverages at home, it was a pretty low key weekend! Hope you had a good one!
Mmmmmm this looks so decadent! And I think I could just eat that filling with a spoon!
I may have ate a little bit along the way! Thanks Lisa!
Looks yummy! As one of the attendees to your Paddy’s Day celebration – I can’t wait to try your creations.
Thanks! Hope you enjoyed!