Chocolate Chia Icebox Tart

Chocolate Chia Icebox Tart Recipe

This delicious vegan tart is a healthier version of icebox pie, with an almond flour crust and a rich and creamy dairy-free, chocolate-chia pudding filling. It’s the perfect treat for a special occasion like Father’s Day, or whenever you’re feeling like something decadent to satisfy your sweet tooth. This no-guilt dessert is easy to make and will be a crowd pleaser!

1 1⁄2 cups Natural Grocers Brand Bulk Almond Flour
1⁄4 teaspoon baking soda
1⁄2 teaspoon Natural Grocers® Brand Bulk Real Salt, divided
  4-6 tablespoons Natural Grocers Brand Bulk Organic Coconut Sugar , divided
4 tablespoons Natural Grocers Brand Organic Plant Based Buttery Sticks, melted
1 1⁄4 cups Natural Grocers Brand Bulk Organic Bittersweet or Semisweet Chocolate Chips, melted
1 (13.5-ounce) can Natural Grocers Brand Organic Original Coconut Milk
2 1⁄2 tablespoons Natural Grocers Brand Bulk Organic Chia Seeds
1 tablespoon organic vanilla extract
  1. Preheat the oven to 325°F. Generously grease a 9-inch springform or deep-dish pie pan.
  2. For the crust: Stir together the almond flour, baking soda, ¼ teaspoon salt, and 2 tablespoons coconut sugar. Add the plant-based butter, stirring until well combined and you have a crumbly texture. Press the mixture evenly into the bottom of the prepared pan. Use a fork and poke holes all around the pie crust. Bake for 10-12 minutes, until just starting to brown. Remove from the oven and let cool for approximately 30 minutes before continuing with the rest of the recipe.
  3. For the filling: Use a double boiler or microwave to melt the chocolate chips.
  4. Add the coconut milk, chia seeds, vanilla extract, remaining salt, and 2-4 tablespoons coconut sugar (depending on your sweetness preferences) to a blender. Blend for approximately 2 minutes, until the seeds are blended smooth and the consistency is pudding-like. Transfer to a bowl and fold in the melted chocolate until well combined.
  5. Once the pie crust is cooled completely, pour the filling into the crust and refrigerate for at least 2 hours (until filling is firm), or leave overnight.  
  6. Just before serving, top with coconut whipped cream, berries, organic powdered sugar and/or miso caramel sauce if desired. For special occasions, use an icing piping tool for the coconut whipped cream to make a pretty design on the tart. Slice and serve

Topping options: coconut milk whipped cream, fresh organic berries, Natural Grocers Brand Bulk Slivered or Sliced Almonds, organic powdered sugar or Miso Caramel Sauce (find the recipe at


Beer Pairing

Recommended Beer Style: Stout 

  • Samuel Smith Organic Chocolate Stout