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Five-Ingredient Chocolate Coconut Tart with Pretzel Crust {Gluten Free}

Dec 7, 2015 37 Comments

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Five-Ingredient Chocolate Coconut Tart with Pretzel Crust - this rich gluten-free dessert is a must make for your next gathering! by Lisa Lin of Healthy Nibbles & Bits

Over the last 2 weeks, I’ve baked enough pie to feed an entire village. Make, bake, taste, give it away, repeat. The nice girl at our rental office now knows my name and brightens up when I walk through the door with a plate covered in foil. Lisa Lin, here to spread holiday joy one pie at a time.

Well, all this pie baking was for a gluten-free pie crust making class that I taught last Saturday! I was filling in for the lovely Sabrina, and it was my first time teaching a group of people how to cook. Those few days leading up to the demo, I was shaking in my boots.

Will I be able to answer everyone’s questions?

Can I explain how gluten-free pie crusts work without sounding like I’m stupid?

Will I be able to transfer the pie crust to the pan without ripping it? (Turns out I couldn’t.)

Will they like my pies? Will there be anyone there to eat my pies?

Will there be some sassy person in the audience waiting to tell me what I’m doing wrong?

Will I be talking with something stuck inside my teeth the entire time?

Insecurities and nervous jitters—they always keep me on my toes when it comes to show time.

In the end, I couldn’t have asked for a better group of attendees. No one shamed me when the pie crust ripped apart, I had many lovely volunteers, and everyone told me that they learned something that afternoon (yay!). (By the way, everyone’s favorite tip was learning how to make whipped cream in a mason jar.) But the best part of it all? Everyone loved the pumpkin pie and chocolate tart that I made! So much good feedback on the tart. I didn’t intend on sharing the recipe here, but considering that many people have told me how much they enjoyed it, I felt like I had to share it with you, too!

It’s decadent without being too heavy, rich, or overly sweet, and it requires only FIVE ingredients to make!

Five-Ingredient Chocolate Coconut Tart with Pretzel Crust - this rich gluten-free dessert is a must make for your next gathering! by Lisa Lin of Healthy Nibbles & Bits

Five-Ingredient Chocolate Coconut Tart with Pretzel Crust - this rich gluten-free dessert is a must make for your next gathering! by Lisa Lin of Healthy Nibbles & Bits

MASTER MY MISTAKES / COOKING NOTES

  • Use a Tart Pan: Having made several of this recipe in pie form, I’ve come to realize that it is best made in a tart pan. Whenever I made this in a regular pie dish, a lot of the crust got stuck in the bottom crease of the pie dish, which made lifting slices of pie out of the dish very difficult. When I made this as a tart, the whole thing popped out easily, and it was quite easy to cut into.
  • Use Bittersweet Chocolate: I’ve tried this recipe with 3 different types of chocolate: milk, semi-sweet, and bittersweet chocolate. Bittersweet chocolate was by far my favorite. If you’re looking for something sweeter, add more sugar to the filling. DON’T use milk chocolate—the sweetness was out of control.
  • Use Melted Coconut Oil (or Butter): I tried making the pie crust several ways. First, I mixed softened butter, crushed pretzels, and sugar together and par-baked it in the oven. This was a disaster. The pretzels all sank to the bottom of the dish, and I ended up with a pool of pretzel bits and melted butter. Next, I mixed the same ingredients together, but I didn’t par-bake the crust. Although the crust held together pretty well, the pretzels got way too stale. I was getting a bit frustrated with the crust at this point and sent an SOS message to Cindy, who suggested mixing the pretzel bits with melted coconut oil or butter and then par-baking the crust. Cindy’s suggestions were spot on! Melted (virgin or unrefined) coconut oil adds a lovely flavor to the tart.
  • Use Pretzel Twists: Twists are so much easier to crush than pretzel sticks. I also suggest going for the regular pretzel twists instead of the low-sodium version. The salt on the pretzels are a great contrast to the chocolate filling.
  • Ditch the Heavy Cream, Go for Whole Milk: I made a version of this with heavy cream because I thought it would make the filling extra decadent. I was right, but I also ended up with a thin layer of congealed fat on the pie filling after it was chilled. It wasn’t pretty, but it sure was decadent.
  • Making This Ahead: If you make this overnight, the crust on the bottom will turn a bit soggy. Sorry, there’s no way around that. However, the outer crust remains quite crunchy, and the tart slices much more cleanly.

Five-Ingredient Chocolate Coconut Tart with Pretzel Crust - this rich gluten-free dessert is a must make for your next gathering! by Lisa Lin of Healthy Nibbles & Bits

If you try this recipe, be sure to share your creations with me! Tag me on Instagram or Twitter so that I can give you a fist bump!

Print

Five-Ingredient Chocolate Coconut Tart with Pretzel Crust

Five-Ingredient Chocolate Coconut Tart with Pretzel Crust - this rich gluten-free dessert is a must make for your next gathering! by Lisa Lin of Healthy Nibbles & Bits

★★★★★

5 from 1 reviews

This chocolate tart looks fancy, but it is incredibly easy to make. Trust me, everyone will rave about it! Serves 12 to 14.

  • Author: Lisa Lin
  • Prep Time: 10 minutes
  • Cook Time: 4 hours 15 minutes
  • Total Time: 4 hours 25 minutes
  • Category: dessert, gluten-free
Scale

Ingredients

  • 4 oz. (115g) gluten-free pretzel twists (about 1 1/2 cups)
  • 1/3 cup + 1 1/2 TBS coconut oil, melted (about 100 ml)
  • 2 1/2 TBS agave syrup, divided (sugar works also)
  • 1 1/4 cup (300ml) whole milk
  • 12 oz (340g) bittersweet chocolate (60% cacao), chopped or use chocolate chips

Optional Toppings

  • shredded unsweetened coconut
  • salt
  • crushed pretzels

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pretzel twists in a large plastic freezer bag with a zipper or sealable top. Using a rolling pin, crush pretzels to small pieces. You can also take a large flat object, place it over the bag, and press down to crust the pretzels.
  3. Melt coconut oil in a saucepan or in the microwave. Stir in 1/2 tablespoon of agave and pretzel pieces. You want to make sure that all the pretzel pieces are covered in coconut oil. Add another 1/2 tablespoon of coconut oil, if necessary.
  4. Press coated pretzel pieces into a 10-inch tart pan. Use a metal spoon to help guide pretzels into the curves of your tart pan. Place tart pan on a baking sheet and bake for 8 to 10 minutes, or until the pretzels have browned a little. I baked it for 10 minutes. Remove crust from oven and set aside.
  5. Heat milk in a saucepan over medium heat until it starts to bubble slowly. Add chocolate and reduce heat to medium low. Stir until chocolate is well incorporated. Mix in 2 tablespoons of agave. Pour chocolate mix into tart pan. Let tart sit in room temperature for an hour. Refrigerate tart, uncovered, for at least 3 hours before serving. The longer you let it chill, the easier it will be to slice. Don’t wrap the tart in plastic wrap or foil before popping it in the refrigerator because you’ll run the risk of having the wrap stick to the top of the tart.
  6. Top with coconut, salt, or additional pretzel pieces if you like. Serve chilled. Store in a sealed container for up to 2 days. The filling will be fine for longer, but the pretzels will surely be soggy if you keep this for more than 2 days.

Notes

You can also make this recipe with a 10-inch pie dish. If you have a 9-inch dish, use 3.5 ounces of pretzels and reduce the amount of coconut oil for the crust. You may also end up with some extra filling.

Did you make this recipe?

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Gluten Free, Sweet, under 10 ingredients chocolate

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Reader Interactions

Comments

  1. Michelle | A Dish of Daily Life says

    December 7, 2015 at 3:52 am

    What a gorgeous dessert! And it sounds like you rocked the class! I could got for a slice of that right now (even though it is breakfast time…I can’t believe I am admitting that out loud…)

    Reply
    • Lisa says

      December 9, 2015 at 8:56 am

      Thanks, Michelle!! The class was definitely a lot of fun. Hehe, I definitely “taste tested” this recipe in the morning, so there’s no shame in wanting to eat this for breakfast!

      Reply
  2. Rachel @ Baked by Rachel says

    December 7, 2015 at 4:02 am

    SUCH a gorgeous tart! I definitely need this in my life asap!

    Reply
    • Lisa says

      December 9, 2015 at 8:55 am

      Wish I could send you some, Rachel! Thanks!

      Reply
  3. Erin @ The Almond Eater says

    December 7, 2015 at 4:23 am

    How cool you got to teach a class! I would have been a nervous wreck too–glad to hear it went well and this pie looks DELICIOUS. Chocolate+pretzels is always a winning combo.

    Reply
    • Lisa says

      December 9, 2015 at 8:55 am

      Thanks, Erin!! It was definitely a bit intimidating in the beginning, but I had so much fun!

      Reply
  4. Catherine says

    December 7, 2015 at 4:55 am

    Dear Lisa, this tart is stunning. Between the chocolate, coconut and pretzels – I am in heaven just thinking about a slice of this. Pinning to make later. xo, Catherine

    Reply
    • Lisa says

      December 9, 2015 at 8:54 am

      Thanks, Catherine!!

      Reply
  5. Marye says

    December 7, 2015 at 5:19 am

    This looks amazing! Chocolate and pretzel go so well together!

    Reply
    • Lisa says

      December 9, 2015 at 8:53 am

      Thank you, Marye!!

      Reply
  6. Kristen @ A Mind Full Mom says

    December 7, 2015 at 5:21 am

    I needed to come by and sample all your pies–I know they would be incredible. This one especially is singing to me. I love the salty crust paired with rich chocolate.

    Reply
    • Lisa says

      December 9, 2015 at 8:53 am

      Wish I could have shared some with you, Kristen! Thank you so much!!

      Reply
  7. Maggie says

    December 7, 2015 at 1:05 pm

    What a great idea of making pie crust! And gosh, the recipe looks so easy and delicious! Pinning and sharing of course 🙂

    ★★★★★

    Reply
    • Lisa says

      December 9, 2015 at 8:52 am

      Thank you, Maggie!!

      Reply
  8. traci | vanilla and bean says

    December 7, 2015 at 5:40 pm

    Hooray Lisa! Good for you, taking the lead and wrangling that tart… I would have loved to have been there to learn your tips and techniques! What fun! Do I see another class in your future? This tart sounds amazing and since it has so few ingredients, easy to whip up too! The chocolate with the salty crust I know tastes divine. What a creative combination! Thank you for this my dear!

    Reply
    • Lisa says

      December 9, 2015 at 8:52 am

      Thanks, Traci! I’m going to try and teach a Chinese dumplings class if they want me back!! We’ll see. It sure was a lot of fun cooking with all those people who love food!

      Reply
  9. Tessa | Salted Plains says

    December 8, 2015 at 7:31 pm

    I would have been so nervous!! Sounds like it went wonderfully.

    I love how simple this tart is and how decadent it is at the same time. That crust is brilliant!

    Reply
    • Lisa says

      December 9, 2015 at 8:51 am

      Thanks, Tessa! The class was definitely intimidating in the beginning, but I just went for it and had a great time!

      Reply
  10. Sarah Walker Caron (Sarah's Cucina Bella) says

    December 9, 2015 at 4:09 am

    Oh, how fun! Congrats on a successful class. Sounds like it went really well. And this tart looks amazing.

    Reply
    • Lisa says

      December 9, 2015 at 8:03 am

      Thank you, Sarah! I think everyone had a good time!

      Reply
  11. [email protected] says

    December 9, 2015 at 5:35 am

    I know all about the nervous jitters before a group of people but I can imagine they loved this tart because it is STUNNING Lisa! WOW! I would’ve never thought to use pretzels. I cannot take my eyes off of this tart. Pinning girl!!!

    Reply
    • Lisa says

      December 11, 2015 at 12:29 am

      Thank you, Rakhe!!!!

      Reply
  12. [email protected] Athletic Avocado says

    December 9, 2015 at 8:54 am

    the combo of chocolate and pretzels will always have my heart! such a beautiful and delicious dessert!

    Reply
    • Lisa says

      December 9, 2015 at 10:26 am

      Thanks, Rachel!

      Reply
  13. Liz @ The Clean Eating Couple says

    December 9, 2015 at 11:21 am

    Wow.. on top of looking absolutely gorgeous ( and delicious!) I love that this only has a few ingredients!! I think I need to try it out before Christmas time 🙂

    Reply
    • Lisa says

      December 9, 2015 at 12:28 pm

      Thank you, Liz! Let me know if you try it!

      Reply
  14. felicia | Dish by Dish says

    December 9, 2015 at 4:01 pm

    I love the “master my mistakes” section! 🙂 And omg the pictures are just gorgeous Lisa! can I take photography classes with you?? <3

    Reply
    • Lisa says

      December 16, 2015 at 11:51 pm

      Awww, you’re too sweet, Felicia! I’m still experimenting with my photography, so I would even know where to begin to teach a class!

      Reply
  15. Braiden says

    January 13, 2016 at 4:33 pm

    Ooh, this looks yummy! I’m excited to try this recipe out. I’m gluten free and have bad experiences with gluten free pretzels, do you have a brand you prefer? Can’t wait to try this out during an indulge meal!

    Reply
    • Lisa says

      January 15, 2016 at 11:40 am

      Thanks for stopping by, Braiden! Hope you enjoy the tart and let me know how it goes!!

      Reply
  16. 4APK.RU says

    March 29, 2016 at 9:31 am

    Sure the chocolate dipped pretzels are are treat on their own, but I m a dessert glutton and need MORE! I added the coconut pretzels and graham crackers into a food processor and set out to make a tasty tart crust.

    Reply
    • Lisa Lin says

      March 30, 2016 at 10:28 am

      That sounds fantastic, too!

      Reply
  17. Kamila says

    November 5, 2016 at 1:22 pm

    What a Beautiful tart! Love the idea of using coconut oil instead of butter. Didn’t have pretzels but used crackers, also added honey instead of agave, which worked perfectly. Yum yum. One quick question: how much calories are in it, roughly? Thank you xx

    Reply
    • Lisa Lin says

      November 7, 2016 at 9:04 am

      Hi Kamila, thanks for trying the recipe! 1/12th of the tart will be about 265 calories.

      Reply
  18. Nicole says

    February 6, 2017 at 11:50 am

    Hi there- do you use refined or unrefined coconut oil for this recipe?

    Reply
    • Lisa Lin says

      February 6, 2017 at 2:27 pm

      Hi Nicole, I typically use unrefined coconut oil for all my cooking. Here, because the chocolate filling is the real star, you can get away with using refined coconut oil.

      Reply

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