Chocolate Date Caramel Tarts (Gluten Free, Vegan, Paleo)

The recipe Chocolate Date Caramel Tarts (Gluten Free, Vegan, Paleo) can be made in roughly 45 minutes. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4 and costs $4.87 per serving. One portion of this dish contains around 21g of protein, 86g of fat, and a total of 1155 calories. It works well as a main course. 1056 people have tried and liked this recipe. A mixture of extra-virgin olive oil, extra-virgin olive oil, extra-virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Bakerita. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is super. Similar recipes are Chocolate Date Caramel Walnut Tart (Gluten-Free, Grain-Free, Vegan), Chocolate Peanut Butter Caramel Tarts with Shortbread Crust (Gluten Free, Grain Free + Vegan), and Mini Berry Tarts (Paleo, Gluten Free + Vegan).

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Grease four 4.75 inch tart pans* with removable bottoms (or a 9 inch tart pan with a removable bottom).Place almond flour and salt into a large bowl. Add maple syrup and melted coconut oil and blend together with a fork until it resembles coarse meal, about two minutes.Divide evenly among the pans. Press firmly and evenly into the bottom and sides of each tart pan with your fingers. Prick with the tines of a fork.Let the dough firm and chill in the fridge for at least 20 minutes before baking.Preheat oven to 350 F. Bake for 8-13 minutes, or until golden but not dark. Remove from oven and set aside to cool while making filling.In a food processor puree the soaked, pitted dates along with the soaking liquid, melted coconut oil, salt and vanilla extract until thick and smooth. The texture should be slightly whipped. Small pieces of the date skin may remain. Stir in cup of the chopped toasted walnuts. Divide the mixture among the cooled tart shells and spread mixture into an even layer.Set in the fridge while making the cocoa ganache.In the food processor, blend together maple syrup and melted coconut oil until well combined.Add in cocoa powder and process until smooth scraping down the sides as needed.Pour over date walnut base and spread out evenly over the top. Sprinkle with extra sea salt and the remaining chopped toasted walnuts. If desired, drizzle with a small amount of maple syrup or honey (I used honey, not vegan).Return pan to fridge to set and firm for at least one hour before serving.

 

Step by step:

1. Grease four 4.75 inch tart pans* with removable bottoms (or a 9 inch tart pan with a removable bottom).

2. Place almond flour and salt into a large bowl.

3. Add maple syrup and melted coconut oil and blend together with a fork until it resembles coarse meal, about two minutes.Divide evenly among the pans. Press firmly and evenly into the bottom and sides of each tart pan with your fingers. Prick with the tines of a fork.

4. Let the dough firm and chill in the fridge for at least 20 minutes before baking.Preheat oven to 350 F.

5. Bake for 8-13 minutes, or until golden but not dark.

6. Remove from oven and set aside to cool while making filling.In a food processor puree the soaked, pitted dates along with the soaking liquid, melted coconut oil, salt and vanilla extract until thick and smooth. The texture should be slightly whipped. Small pieces of the date skin may remain. Stir in cup of the chopped toasted walnuts. Divide the mixture among the cooled tart shells and spread mixture into an even layer.Set in the fridge while making the cocoa ganache.In the food processor, blend together maple syrup and melted coconut oil until well combined.

7. Add in cocoa powder and process until smooth scraping down the sides as needed.

8. Pour over date walnut base and spread out evenly over the top. Sprinkle with extra sea salt and the remaining chopped toasted walnuts. If desired, drizzle with a small amount of maple syrup or honey (I used honey, not vegan).Return pan to fridge to set and firm for at least one hour before serving.

Nutrition Information:

covered percent of daily need