Monday, November 5, 2018

Gluten Free + Vegan Chocolate Caramel Tart

I'm loving this Chocolate Caramel Tart as a Summery centerpiece, it makes for a gorgeous dinner part dessert!


For the oaty-chocolate crust:

  • 1 1/2 cups oat flour – grind oats in your blender until a flour forms (use gluten free if needed)
  • 3/4 cup ground almonds
  • 4 tbsp cocoa powder/cacao powder
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup/liquid sweetener of choice
  • Pinch sea salt

For the date-cashew butter caramel layer:

  • 1 1/4 cups medjool dates – soaked in hot water for at least 30 mins
  • 1/2 cup smooth, creamy cashew butter
  • 1 tsp vanilla extract
  • 1 tbsp melted coconut oil
  • Pinch fine sea salt

For the chocolate ganache layer:

  • 130g vegan dark chocolate (I use 70% cocoa solids)
  • 1 tin full fat coconut milk – left upside-down in the fridge for 3 hours
  • 2 tbsp maple syrup/sweetener of choice – optional
  • 1 tbsp cocoa/cacao powder

For topping (optional):

  • Fresh raspberries, strawberries and blueberries
  • Flaked almonds
  • Chocolate chips
  • Flaked almonds


  1. Start by preheating your oven to 180C. Then, if you haven’t already, place your oats in your blender and pulse until they are ground down and resemble a flour.
  2. Place both the ground almonds and oat flour into your food processor and add all the other crust ingredients and pulse a few times. A doughy mixture should form that comes together in your hands.
  3. Get full recipe==>>