Caramel & Chocolate Tart

Caramel & Chocolate Tart

  • Serves: 8 - 10
  • Prep Time: 00:25
  • Cooking Time: 00:00
  • * Plus freezing and chilling time
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This tart is seriously delicious, it might not look good for you but it sure is. Usually, caramel is so sweet and full of sugar but my Paleo caramel is made from whole natural ingredients. It has a lovely smooth, buttery flavour with a hint of salt (the salt can be adjusted to your liking). The caramel sits on an almond, coconut and date base and is covered in yummy chocolate. You will impress any guest with this dessert.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • BASE:
  • 10 (1 cup) pitted Medjool date(s)
  • 1 1/4 cups almond meal/flour
  • 1 cup coconut (organic finely-shredded)
  • 1/4 cup coconut oil, softened
  • 1 tsp vanilla extract (organic)
  • A generous pinch of sea salt
  • FILLING:
  • 250g (1 cup) cashew butter/spread, drain off any excess oil on top
  • 60g (1/4 cup) ghee, or grass fed butter (softened)
  • 3 Tbsp coconut oil
  • 3 Tbsp coconut cream
  • 3 Tbsp honey (unprocessed)
  • 1 tsp vanilla extract (organic)
  • 1/2 - 3/4 tsp fine sea salt, ghee will need a little extra salt than butter
  • CHOCOLATE TOP:
  • 100g of 80% dark chocolate, broken up
  • 2 Tbsp coconut oil
  • 1 tsp maple syrup (100%)
  • 1/2 tsp vanilla extract (organic)

Directions

Grease the base and sides of a rectangle tart tin with coconut oil and set aside.

To make the base: Add the dates to a food processor and chop for 6 - 8 seconds, then add the remaining base ingredients and blend for 20 - 25 seconds to create a moist crumbly mixture. Scoop the base mixture into the prepared tart tin and spread out evenly. Using your fingers, press the mixture firmly into the base and up the sides of the tin. Place in the freezer to firm up while you prepare the filling.

To make the filling: Add all the filling ingredients to the food process (there's no need to rinse the bowl) and blend for 10 seconds. Scrape down the lid and sides of the bowl and blend for a further 10 seconds. Remove the base from the freezer and pour in the filling. Use a spatula to spread the filling out evenly and to smooth the surface. Return to the freezer for 15 - 20 minutes to chill before adding the chocolate topping (this will prevent the filling and chocolate mixing together).

Chocolate topping: Add the dark chocolate and coconut oil to a small saucepan and stir over low heat to gently melt. Remove from heat and stir in the maple syrup and vanilla.

Once the filling is firm, remove from the freezer and pour over the chocolate topping. Use a spatula to spread the chocolate evenly over the filling and return to the freezer for approximately 45 minutes.

To serve: Sit for 5 minutes at room temperature. If your tart tin has a removable base, then place a small glass under the tin and gently press the sides down to release the tart. You can serve the tart on the tin base, I prefer to slip a knife under the tart and gently slide off onto my serving plate.

The tart can be made a day or two ahead and left in the freezer, then on the day remove and place in the fridge on your plate ready to serve.

This tart should be served chilled or partly thawed and can be decorated with fresh fruit.

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

coconut (organic finely-shredded)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

cashew butter/spread

Cashew butter/spread is made by blending cashew nuts down to make a smooth paste. I also like to add a little pink Himalayan salt and a drizzle of macadamia oil to produce a delicious nut butter. You will find a recipe in my cookbook on page 306. Cashew butter has a neutral taste, which makes it perfect for adding to recipes to give a creamy texture without affecting the recipes flavour. If you are purchasing cashew butter/spread, make sure it contains 100% cashews, with not unhealthy oils, gums or thickeners.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

dark chocolate

In some of my recipes I have used Paleo approved dark chocolate drops/chips, they are dairy, soy, and gluten-free (my favourite brands are, 'Absolute Organic' or 'Chef's Choice' certified organic 70% cacao, purchase online or from health food stores). I also used 70 - 85% organic dark chocolate blocks, they can be broken into pieces or melted for recipe. I also make my own chocolate from: cacao butter or coconut oil, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.