Chocolate Pecan Tart (Gluten Free, Paleo + Vegan)
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian dessert? Chocolate Pecan Tart (Gluten Free, Paleo + Vegan) could be a great recipe to try. This recipe makes 12 servings with 322 calories, 4g of protein, and 26g of fat each. For $1.33 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 44 people were glad they tried this recipe. Head to the store and pick up sea salt, cocoa powder, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Bakerita. With a spoonacular score of 32%, this dish is rather bad. Try Strawberry Chocolate Tart (Gluten Free, Paleo + Vegan), No Bake Raspberry Chocolate Tart (Gluten Free, Paleo + Vegan), and No-Bake Chocolate Banana Tart (Gluten Free, Paleo + Vegan) for similar recipes.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1/3 cup creamy almond butter (you can substitute with any creamy nut butter you'd like)
¼ cup cocoa powder
¾ cup (96g) coconut flour
¼ cup coconut milk
¼ cup virgin coconut oil
½ cup coconut oil, solid
3 oz. dark chocolate, chopped finely (make sure it's dairy-free to keep 100% vegan)
¼ teaspoon kosher salt
¼ cup pure maple syrup
1/3 cup maple syrup
¼ cup pecans, toasted
¼ cup pecans, toasted and chopped
¼ teaspoon sea salt
Flaky sea salt, to garnish
2 teaspoons pure vanilla extract
Equipment:
baking paper
tart form
oven
frying pan
bowl
microwave
whisk
measuring cup
Cooking instruction summary:
Preheat the oven to 350F. Grease a 14x5 tart pan (what I used), 9 tart pan, or 8x8 square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn't have a removable bottom).Combine coconut flour, cocoa powder and salt in a bowl. Add the maple syrup and coconut oil and stir until fully combined and a smooth dough forms, pressing out any clumps of coconut oil.Press the dough into the prepared pan. Dock the dough (press indentations into the dough with a fork) to prevent it from puffing up and bake for about 10 minutes, or until the dough looks dry and baked through. Let cool completely.Sprinkle cup toasted pecans on the evenly on the cooled crust.Make the caramel filling by mixing the almond butter, maple syrup, coconut oil, vanilla extract, and sea salt in a microwavable bowl. Microwave for 1 minute, or until the coconut oil is melted. Whisk until smooth. Let the mixture cool slightly, and then pour over the pecans in the crust. Shake to even it out and place in the refrigerator for at least 1 hour, or until the caramel filling is firm.Place the chopped dark chocolate in a heat-proof bowl or large measuring cup. Place the coconut milk in a separate bowl or cup and heat in the microwave for 30-45 seconds, until steaming hot. Pour the hot coconut milk over the chocolate, making sure all the chocolate is submerged and let it sit for a minute. Whisk until smooth, and then spread over the caramel layer.Sprinkle the chocolate with the toasted pecans and flaky sea salt, if desired.Keep stored in the refrigerator.
Step by step:
1. Preheat the oven to 350F. Grease a 14x5 tart pan (what I used), 9 tart pan, or 8x8 square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn't have a removable bottom).
2. Combine coconut flour, cocoa powder and salt in a bowl.
3. Add the maple syrup and coconut oil and stir until fully combined and a smooth dough forms, pressing out any clumps of coconut oil.Press the dough into the prepared pan. Dock the dough (press indentations into the dough with a fork) to prevent it from puffing up and bake for about 10 minutes, or until the dough looks dry and baked through.
4. Let cool completely.Sprinkle cup toasted pecans on the evenly on the cooled crust.Make the caramel filling by mixing the almond butter, maple syrup, coconut oil, vanilla extract, and sea salt in a microwavable bowl. Microwave for 1 minute, or until the coconut oil is melted.
5. Whisk until smooth.
6. Let the mixture cool slightly, and then pour over the pecans in the crust. Shake to even it out and place in the refrigerator for at least 1 hour, or until the caramel filling is firm.
7. Place the chopped dark chocolate in a heat-proof bowl or large measuring cup.
8. Place the coconut milk in a separate bowl or cup and heat in the microwave for 30-45 seconds, until steaming hot.
9. Pour the hot coconut milk over the chocolate, making sure all the chocolate is submerged and let it sit for a minute.
10. Whisk until smooth, and then spread over the caramel layer.Sprinkle the chocolate with the toasted pecans and flaky sea salt, if desired.Keep stored in the refrigerator.
Nutrition Information:
covered percent of daily need
