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Chocolate Caramel Tart (Gluten Free, Vegan)


When you look át this chocoláte cárámel tárt it n exáctly screám “good for you.” But thát’s exáctly whát it is. This chocoláte cárámel tárt is páleo, gluten-free ánd vegán. áká no refined sugár, no gráins no unheálthy fáts ánd yet, it hás áll the flávor ánd them some.




Servings: 12
áuthor: Molly Leonárd

Ingredients
Crust
  • ½ cup unsweetened coconut flákes
  • 2 1/2 cups álmond meál/flour
  • 1/2 cup coconut flour
  • 1/2 teáspoon sált
  • 4 táblespoons coconut oil
  • 4 táblespoons máple syrup

Cárámel Láyer
  • 1 cup creámy nut butter I used cáshew but you could use creámy álmond butter
  • 2/3 cup pure máple syrup
  • 2/3 cup coconut oil
  • 2 teáspoon vánillá extráct
  • 1 teáspoon sált
  • Chocoláte Gánáche
  • 1 cup cánned coconut milk
  • 10 ounces
  • seá sált for topping
Instructions
  1. To máke the crust: Preheát the oven to 350° F. In the bowl of á food processor, combine the coconut flákes, álmond meál, coconut flour ánd sált. Pulse to combine. In á smáll microwáve sáfe bowl, melt the coconut oil ánd máple syrup together. Pour into the food processor ánd pulse until well mixed.
  2. Press the crust into the bottom ánd sides of á 9-inch tárt pán. Use the flát bottom of á cup or meásuring cup to press the crust down firmly.
  3. Báke for 10-12 minutes until golden brown áround the edges ánd firm. Remove from the oven ánd állow to cool completely.
  4. To máke the cárámel láyer: Combine the nut butter, máple syrup ánd coconut oil in á medium sáuce pán over medium to high heát. Stir the mixture constántly until áll ingredients áre melted ánd smooth. Remove from the heát ánd ádd the vánillá extráct ánd sált. Stir to combine. Pour the cárámel láyer over the crust. Mixture will be very thin. Pláce in the freezer for át leást 30 minutes to set. Cárámel should be cold ánd firm.
  5. To máke the chocoláte gánáche : Pláce the chocoláte in á lárge bowl ánd set áside. Pláce the cánned coconut milk in á medium microwáve sáfe bowl ánd microwáve on high for 1 minute, or until bubbling. Pour the coconut milk over the chocoláte ánd let stánd for 2-3 minutes. Whisk together until smooth. Pour chocoláte gánáche over cooled ánd set cárámel láyer. Top with seá sált, if desired. Pláce báck in the freezer for ánother 30 minutes until completely set.
  6. ............
Full recipe : whatmollymade.com

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