* You can use the same amount of cane sugar or coconut sugar in place of the granulated white sugar.
* I used refined coconut oil as it has a more neutral taste than unrefined coconut oil. I love the taste of coconut, especially with chocolate, but I knew that some in my audience were not as fond of coconut as I am. Either will work fine in this recipe.
* While I used dark chocolate chips (
Guittard Baking Chips, Extra Dark Chocolate, 63% Cacao), you could also use semi-sweet chocolate chips. If you want to ensure that your tart is gluten-free, read the ingredients on the chocolate chips. Cocoa butter is fine (there’s no dairy) but there might be milk (as in from a cow) in some chips.