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⠀ ⁠⠀ Ingredients:⁠⠀


  • 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⠀ ⁠⠀ Instructions:⁠⠀ 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.