Paleo Chocolate Tart With Salted Caramel

🧂 Ingredients

• 1.5 cups almond meal
• 1 cup hazelnuts
• 2 tablespoons coconut oil

  melted or soft
• 1 egg
• 1 tablespoon maple syrup

  or honey, Natvia was used in the eBook recipe
• 1 teaspoon vanilla extract

  or essence
• 150 g pitted dates

  about 20 Medjool dates, soaked in boiling water for at least 10 minutes
• 1 cup coconut cream

  coconut milk was used in the eBook, see notes on the cream
• 1 tablespoon coconut oil

  soft or melted
• 1 teaspoon vanilla extract

  or essence
• 1 teaspoon sea salt

  or himalayan pink salt
• 2 tablespoon almonds

  crushed
• 100 g coconut oil

  a little more than 1/3 of a cup
• 6 tablespoons raw cacao powder
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract

Instructions

• 1 Preheat the oven to 180° C / 355° F. Grease a 22-cm tart tin (my tart was 26-cm,
  so the tart might have ended up a little thinner, but still worked as you can
  see).
• 2 Start with the base. The recipe uses raw hazelnuts but I decide to do a little
  roasting beforehand, to give them richer flavour. Heat a small frying pan and
  add the hazelnuts (1 cup + the 2 tablespoons for the filling). Cook over medium
  heat for 3-4 minutes, swirling frequently to prevent burning, until lightly
  browned on all sides. Remove and cool for a few minutes.
• 3 Place 1 cup of the hazelnuts in a food processor (the girls used a Vitamix, I
  used a standard food processor). Reserve 2-3 tablespoons for later. Grind and
  process them into fine meal, for about a minute. Add the almond meal, coconut
  oil (I didn't even melt mine), egg, maple syrup (girls used Natvia and you could
  use any other natural sweetener) + vanilla. Whiz again until the mixture comes
  together.
• 4 Scoop the mixture out and make it into a large ball. Place and flatten between 2
  sheets of baking paper (about 50x50cm). With a rolling pin, roll out the base to
  about 3mm thick (mine was more like 5cmm). When rolling, start from the middle
  and roll to the edges in different directions. Peel the top layer of baking
  paper off, then flip the base over the tart tin. Be gentle. My base broke a
  little but you just fill in any gaps with your fingers. Make sure the area where
  the sides and the base meet is filled, a little thicker if possible.
• 5 Place a round layer of baking paper over the base and fill with baking beads. I
  used uncooked chickpeas. Bake in the oven for 10 minutes, remove the baking
  beads and bake for a further 10 minutes or until golden brown. I turned the oven
  to 170° C for the second 10 minutes. Set aside to cool, in the tin.
• 6 Now for the filling. Drain the water from the soaked dates. In the food
  processor, whiz the dates, coconut oil and vanilla until they foam a thick
  paste. Add the coconut cream or milk and salt, whiz again until really smooth
  (about a minute, scrapping the sides as you go).
• 7 Spread the caramel mixture over the cooked base and place in the freezer for
  about 20-30 minutes. You can sprinkle the crushed hazelnuts over the base before
  adding the caramel but I sprinkled mine on top of the chocolate layer instead.
• 8 Now, to make the chocolate topping. In a double boiler (a bowl placed over
  simmering water), melt the coconut oil, honey and vanilla. Stir until combined.
  Sift in the the raw cacao powder (I just added it in without sifting) and whisk
  continuously until smooth. I'd say about 20-30 seconds, you don't want to
  overcook it. Pour the chocolate topping over the caramel and spread with a
  spatula. Sprinkle with crushed hazelnuts. Place in the freezer for 5 minutes.
• 9 That's it! Slice and serve with whatever you like – berries, coconut cream, etc.
  Store any leftovers covered in the fridge for up to 5 days.

Nutrition Info