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–+ servings

Raw Vegan and Gluten Free Chocolate Caramel Tart

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Print Recipe
Prep Time 10 minutes
Servings 12 - 15

Ingredients
  

Crust

  • 2 1/4 Cup or 225g Almond Flour
  • 1/4 Cup plus 2 tbsp or 115g Cacao or Unsweetened Cocoa Powder
  • 1/4 Cup plus 2 tbsp or 75g Coconut Oil Melted
  • 1.5 tbsp Maple Syrup
  • Pinch of Salt

Caramel

  • 1/2 Cup or 125g Almond Butter
  • 1/3 Cup or 110g Maple Syrup
  • 1/3 Cup or 70g Coconut Oil
  • 1 tsp Vanilla Essence
  • 1/4 tsp 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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