Chocolate Caramel Tart (Paleo, Gluten Free, Vegan)



½ loving cup unsweetened kokosnoot flakes
2½ cups almond meal/flour
½ loving cup kokosnoot flour
½ teaspoon salt
4 tablespoons kokosnoot oil
4 tablespoons maple syrup

Caramel Layer
1 loving cup creamy nut butter (I used cashew simply yous could role creamy almond butter)
⅔ loving cup pure maple syrup
⅔ loving cup kokosnoot oil
2 teaspoon vanilla extract
1 teaspoon salt

Chocolate Ganache
1 loving cup canned kokosnoot milk
10 ounces paleo chocolate
sea salt, for topping

  1. To brand the crust: Preheat the oven to 350° F. In the bowl of a nutrient processor, combine the kokosnoot flakes, almond repast as well as salt. Pulse to combine. In a modest microwave prophylactic bowl, melt the kokosnoot fossil oil as well as maple syrup together. Pour into the nutrient processor as well as pulse until good mixed.
  2. Press the crust into the bottom as well as sides of a 9-inch tart pan. Use the apartment bottom of a loving cup or touchstone loving cup to press the crust downwards firmly.
  3. Bake for 10-12 minutes until golden dark-brown roughly the edges as well as firm. Remove from the oven as well as allow to cool completely.
  4. To brand the caramel layer: Combine the nut butter, maple syrup as well as kokosnoot fossil oil inward a medium sauce pan over medium to high heat. Stir the mixture constantly until all ingredients are melted as well as smooth. Remove from the oestrus as well as add together the vanilla extract as well as salt. Stir to combine. Pour the caramel layer over the crust. Mixture volition move really thin. Place inward the freezer for at to the lowest degree thirty minutes to set. Caramel should move mutual frigidity as well as firm.
  5. To brand the chocolate ganache: Place the chocolate inward a large bowl as well as ready aside. Place the canned kokosnoot milk inward a medium microwave prophylactic bowl as well as microwave on high for i minute, or until bubbling. Pour the kokosnoot milk over the chocolate as well as allow correspond 2-3 minutes. Whisk together until smooth. Pour chocolate ganache over cooled as well as ready caramel layer. Top amongst bounding main salt, if desired. Place dorsum inward the freezer for some other thirty minutes until completely set.
  6. Store inward the fridge for upwards to i calendar week or inward the freezer for upwards to i month.

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