This salted caramel chocolate tart is the ultimate gluten-free indulgence—rich, velvety and made entirely with better-for-you pantry staples. A golden oat-pecan crust holds a silky bittersweet chocolate ganache and a luscious homemade coconut-caramel layer, creating a dessert that’s decadent, beautifully balanced and surprisingly simple to make.
Salted Caramel Chocolate Tart (Gluten-Free)
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Ingredients
Crust
- 1-1/2 cups gluten-free oats
- 1/2 cup pecans
- 5 Tbsp. coconut oil melted
- 2-3 Tbsp. pure maple syrup
Chocolate layer
- 1/2 can coconut milk
- 5 oz. Navitas Organics Bittersweet Cacao Wafers
- 2-3 Tbsp. pure maple syrup
Caramel layer
- 1 can coconut cream
- 2/3 cup coconut sugar
- 1/4 tsp. salt
Instructions
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For vegan caramel, combine coconut sugar and coconut cream in small saucepan and bring to simmer.
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Reduce heat and keep simmering over low heat for about 30-40 minutes, stirring every few minutes until it thickens.
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Let caramel sauce cool and add salt. Set aside to let thicken while cooling.
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Preheat oven to 350 degrees F. Grease 9-in. tart pan with coconut oil and set aside.
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For crust, add oats and pecans to food processor. Pulse until fine, then add maple syrup and coconut oil. Process into moist mixture. Firmly press dough into tart and press up on sides. Bake for 10-15 minutes until crust appears golden brown. Let sit for 5-10 minutes, then transfer to cooling rack.
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For chocolate ganache layer, heat coconut milk and maple syrup in small saucepan over medium heat. Transfer to bowl, add in cacao wafers and let sit for 2 minutes. With whisk or spatula, stir mixture into creamy ganache.
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Assemble tart by pouring 1/2 cup caramel into crust. Top with chocolate ganache and let sit in fridge for 2-3 hours. Drizzle with leftover caramel and top with pecans.
Notes
Nutrition
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The post Salted Caramel Chocolate Tart (Gluten-Free) first appeared on The Upside by Vitacost.com.