Enjoy this rich Vegan Chocolate Caramel Tart that is Paleo, gluten-free, and too good to pass up. The crunchy almond flour crust, the creamy caramel filling, and the rich chocolate ganache all work together to make a delicious dessert.
Ingredients:
- For the crust:
- 1 cup almond flour
- 1/4 cup cocoa powder
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- For the caramel filling:
- 1 cup dates, soaked in warm water for 30 minutes
- 1/4 cup coconut cream
- 1/4 cup almond butter
- 1/4 teaspoon sea salt
- For the chocolate ganache:
- 1/2 cup dairy-free chocolate chips
- 1/4 cup coconut cream
Instructions:
Preheat oven to 350F 175C
In a bowl, mix almond flour, cocoa powder, maple syrup, and melted coconut oil until well combined
Press the mixture into the bottom and up the sides of a tart pan
Bake the crust for 10-12 minutes, then let it cool completely
In a food processor, blend soaked dates, coconut cream, almond butter, and sea salt until smooth and creamy
Spread the caramel filling over the cooled crust
In a saucepan, heat coconut cream until simmering, then remove from heat
Stir in dairy-free chocolate chips until melted and smooth
Pour the chocolate ganache over the caramel layer, spreading it evenly
Refrigerate the tart for at least 2 hours to set
Serve chilled and enjoy
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