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

Choc Caramel Tart

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)
Caramel Filling:
Chocolate Topping:
  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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2 comments on “Chocolate Caramel Tart with Shortbread Crust (Gluten-Free + Vegan)

  1. … Dear Shae, for you, your loved ones & the whole world, i pray that you end this year & begin the New one, with FANTASTIC health, love & eternal peace.Thank you for all the love & goodness that you shared with us. God’s Blessings to all : )

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