Almond Coconut Tart Crust Recipe

Almond Coconut Tart Crust

Quick & Easy Almond Coconut Tart Crust
Course Dessert
Cuisine Vegan, Vegetarian
Keyword easy, gluten-free, healthy
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Calories 128kcal
Author Eva Burg


  • 1 1/2 cups almond flour
  • 1/2 cup shredded coconut
  • 1 tablespoon chia seeds
  • 1/2 teaspoon stevia powder
  • 1/4 teaspoon salt
  • 1 egg at room temperature
  • 2 tablespoons coconut oil melted


  • Preheat oven to 350 °F/175 °C.
  • Grease a 9-inch bottomless tart pan with some melted coconut oil. You can also line the bottom of the tin with unbleached parchment paper.
  • Add almond flour, shredded coconut, chia seeds, stevia powder and salt to your food processor, pulse briefly until combined.
  • In a small bowl, lightly whisk the coconut oil with the eggs, set aside.
  • Pour the egg mixture into the running food processor, mix until it starts to form a dough.
  • Press the dough into the pan, either use your hands or a small roller. With a fork, poke a lot of holes into the dough before you bake it for 10-12 minutes. Once the corners start to turn golden brown take it out and let cool before filling it.


Calories: 128kcal | Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 63mg | Potassium: 21mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Calcium: 38mg | Iron: 0.7mg