Baked Goods Coconut Cream Desserts

Dairy-Free S’mores Tart

Dairy-Free S’mores Tart

Made with Native Forest Coconut Cream by @delight.fuel ⁠⠀

Give this S’mores Tart a go and you’ll be reminiscing of sitting by a campfire bite by bite!

It’s gluten-free, dairy-free, and refined sugar-free!

Servings: 8-10⁠⠀
Prep Time: 30 min⁠⠀
Cook Time: 30 min⁠⠀
Additional Time: 3 hours⁠⠀


  • 11/2 cups gluten-free oats⁠
  • 1/2 cup almonds⁠
  • 5 tbsp coconut oil (melted)⁠
  • 2 tbsp maple syrup⁠
  • 1/2 tsp cinnamon⁠⠀


  • 3 ½ (560 ml) cans of Native Forest Unsweetened Organic Coconut Cream⁠
  • 1/4 cup maple syrup⁠
  • 8 oz stevia sweetened/unsweetened chocolate ⁠⠀

Marshmallow Topping⁠ (for vegan version use dairy-free whipped cream)

  • 2 egg whites⁠
  • 1/2 cup granulated monk fruit sweetener (organic cane sugar)⁠
  • 1/4 tsp cream of tartar⁠⠀
    1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside.⁠⠀
    2. For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup, coconut oil and cinnamon. Process into a moist mixture. ⁠⠀
    3. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown. ⁠⠀
    4. Let sit for about 5-10 minutes and then transfer onto a cooling rack.⁠⠀
    5. For the dark chocolate filling heat coconut cream and maple syrup in a small pot over medium-high heat.⁠⠀
    6. Turn heat to low and add the chocolate. Stir until chocolate has melted. ⁠⠀
    7. Let the mixture cool for a couple minutes and then pour into the tart. Refrigerate for at least 2-3 hours until mousse tart has fully set. ⁠⠀
    8. In a small pot bring water to a simmer.⁠⠀
    9. Add egg whites into a heat safe bowl and place on top of the pot. ⁠⠀
    10. Stir with a hand mixer for about 1 minute.⁠⠀
    11. Add sugar and mix for another 4-5 minutes until granulated sugar has dissolved.⁠⠀
    12. Remove from the pot, add cream of tartar and mix for another 3-4 minutes until the meringue reaches a stiff peak. ⁠⠀
    13. Transfer into a piping bag with preferred tip and pipe meringue kisses onto your chocolate tart. ⁠⠀
    14. With a blowtorch toast the meringue around the edges.⁠⠀
    15. Serve immediately or store in the refrigerator for up to two days.

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