"Silky smooth and creamy chocolate tart, free from gluten, dairy and nuts!"
Salted Caramel, Coconut and Chocolate Tart
5
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A Note from Feedfeed
This rich Salted Caramel, Coconut Chocolate Tart is luxuriously creamy and free of dairy, nuts, and gluten.
For more delicious chocolate recipes check out our Chocolate Feed edited by @Now_forager. And for vegan-friendly dessert options, check out our Vegan Desserts feed, featuring 100+ amazing recipes.
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 cup shredded coconut
- 3/4 cup oats
- 1/2 cup cocoa powder
- 2 tablespoons maple syrup
- 3 tablespoons, plus 1 teaspoon coconut oil, divided
- 1 cup coconut cream
- 1/3 cup coconut milk
- 3 ounces dairy free chocolate, chopped
- 3 ounces dairy free salted caramel chocolate, chopped
- 1 teaspoon corn flour
Method
Step 1
Preheat the oven to 350ºF (180°C) and grease two tart pans.
Step 2
In a medium bowl, add all the ingredients, mix thoroughly and press into the mini tart tins. Using the back of a spoon, smooth and flatten, all the way up the sides too.
Step 3
Bake in the preheated oven for 10 minutes, then set aside to cool while preparing the filling.
Step 4
In a saucepan, on medium heat, bring the coconut cream and milk to the boil, then remove from the heat.
Step 5
Place both slabs of chocolate blocks into the hot cream-milk mixture, add the vanilla and cornflour, and then whisk to fully combine until it reaches a silky chocolate consistency.
Step 6
Pour the chocolate mixture over the prepared crusts and place in the fridge for at least 4 hours, allowing it to set completely.
Step 7
Once set, garnish as desired. Fresh raspberries, chopped almonds, cocoa nibs or a drizzle of more dairy-free chocolate work nicely – it is guilt-free after all.