Pear and chocolate tart (gluten free, paleo, vegan)

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Pear and chocolate pie (gluten free, paleo, vegan)

5 from 1 vote
Recipe by – Course: DessertsCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




  • 7 oz (200g) dark chocolate chips

  • 1/2 cup + 1/3 cup (200ml) coconut milk

  • 4 pears

  • 1 Tbsp arrowroot (see notes below for substitutions)

  • 1 store bought gluten-free pie crust if you can find one suitable to your intolerances or homemade crust as below

  • For the homemade crust
  • 1.5 cup + 1 Tbsp (180g) tigernut flour

  • 1/2 cup + 1/3 cup + 1 tsp (140g) arrowroot (see notes below for substitutions)

  • 1 tsp cinnamon

  • 4 Tbsp extra virgin olive oil

  • 1 Tbsp maple syrup

  • 1/2 cup (125 ml) water

  • Pinch of salt


  • Preheat oven to 390°F (200°C)
  • Prepare the store bought crust or prepare the homemade crust as follows: mix together all the dry ingredients (tigernut flour, arrowroot, cinnamon and salt) in a large bowl. Then add the olive oil, water and maple syrup and mix until well combined. It should quickly form a dough.
  • Roll out the dough between 2 parchment papers, using a rolling pin. Remove the top parchment paper and transfer the dough to a 27cm/10.6in diameter pie tin on the other parchment paper and press the dough in the tin (as you can see in the picture below).
  • Whichever pie crust option you chose (homemade or not), prick it with a fork to prevent it from inflating. Then put it for 10 minutes in the oven to precook it.
  • In the meantime, cut the pears in half, peel them and remove the seeds and core by digging in the pear flesh with a knife (as shown on the picture below).
  • Then put the chocolate in a saucepan and make it melt with the coconut milk over medium low heat. Once the chocolate is melted, add the starch and stir. Let it cook for 5 minutes while still stirring.
  • Spread the chocolate mix over the pie crust. Add the pears on top of the chocolate. Optional: you can cut the pears crosswise to make them more beautiful. Put the pie in the oven for 20-25 minutes or until it gets a nice golden color. And voilà! Let it cool and serve.
    Bon appétit!


  • If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are paleo compliant. If you are not on the paleo diet you can use potato or corn starch instead of arrowroot.

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  1. Great post 😁


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