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Raw Vegan and Gluten Free Chocolate Caramel Tart
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Prep Time
10
minutes
mins
Servings
12
- 15
Ingredients
1x
2x
3x
Crust
2 ¼
Cup
or 225g Almond Flour
¼
Cup
plus 2 tablespoon or 115g Cacao or Unsweetened Cocoa Powder
¼
Cup
plus 2 tablespoon or 75g Coconut Oil
Melted
1.5
tablespoon
Maple Syrup
Pinch
of Salt
Caramel
½
Cup
or 125g Almond Butter
⅓
Cup
or 110g Maple Syrup
⅓
Cup
or 70g Coconut Oil
1
teaspoon
Vanilla Essence
¼
teaspoon
Salt
Chocolate Ganache
1
cup
or 240ml Canned Full Fat Coconut Milk
350
g
Dark Dairy Free/Raw Chocolate chopped finely
Instructions
Crust
Combine all the ingredient for the crust in a large bowl and mix well.
Grease a 20 inch pan with a removable bottom with coconut oil.
Press the crust into the tart pan and pop into the fridge.
Caramel
In a medium size bowl, combine all the ingredients for the Caramel and whisk well.
Add the caramel in a thin layer over the crust.
Ganache
Pop the chocolate to a large glass bowl.
Bring the coconut milk to a boil in a small pan.
Pour the coconut milk over the chocolate and let it stand 1 minute.
Stir until smooth.
Pour the Ganache over the caramel layer.
Place the tart in the fridge to set for 2 hours.
Notes
With this recipe, I prefer to use cup measures but have converted them into Grams and ML too.
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how it was!