Chocolate Caramel Tart with Shortbread Crust (Gluten-Free + Vegan)

Christmas and the New Year are fast approaching, and I’ve only got two things on my mind: planning big, huge amazing things for 2015 and clearing out, cleaning up and organising to go into the new year with a clean slate.

I can’t wait to tell you all about what I’ve got planned for the next year (BIG news), but you’ll have to wait a bit longer for that. But this recipe is helping me clean out my archives. For whatever reason I have a bunch of fully finished and amazing recipes that just never made it into one of my books or on the blog, and in a case of perfect divine timing, they are perfect recipes for Christmas!

There are no words to describe the deliciousness of this chocolate and caramel tart. Caramel + chocolate + shortbread = dessert heaven. No one will even know it’s healthy, promise!

Oh, and that on top of the tart? Thats some amazing whipped coconut cream.

Chocolate Caramel Tart with Shortbread Crust (Gluten-Free + Vegan)

 

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Ingredients:

Base:

• 1½ cup almond flour
• 2 Tbsp arrowroot powder
• 2 Tbsp coconut flour
• ¼ cup water
• ¼ cup coconut oil
• 2 Tbsp maple syrup

Caramel Filling:

• 1½ cups medjool dates (about 18)
• ½ cup boiling water
• ½ cup almond butter
• 1½ cups coconut cream / full fat coconut milk
• 1 tsp mesquite
• 1 Tbsp lucuma
• pinch salt

Chocolate Topping:

• ¼ cup coconut cream / full fat coconut milk (or whatever is left in the can from the caramel filling)
• ½ cup date soak water from caramel filling or maple syrup
• ¾ cup cacao powder

Method:

1. Preheat the oven to 175°C/350°F.
2. In a food processor, combine 1 cup almond flour, arrowroot powder and coconut flour. Process into a fine flour. Add the water, coconut oil and maple syrup and process to combine into a dough.
3. Empty the dough into a 25cm tart pan, and spread out with your hands. Sprinkle the 2 Tbsp almond flour onto the dough and press the dough into the pan, use the palm of your hand to smooth the base of the tart.
4. Use a fork to poke holes in the base of the tart, about 1 inch apart.
5. Bake for 15 minutes, keeping a close eye on it in the last two minutes.
6. Set aside to cool for at least 30 minutes.
7. Make the caramel:
8. Pit the dates and place into a small glass bowl. Pour hot water over the dates, and let them soak and soften for about 5 minutes.
9. Place all the caramel filling ingredients into a high speed blender and blend until smooth.
10. Pour filling over the tart crust and set aside in the fridge.
11. Give the blender a quick wash and then place all the chocolate topping ingredients in there and blend until smooth.
12. Pour over the caramel filling and smooth with a spatula.
13. Set aside in the fridge to set for at least several hours, a day is better.

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