When you look at this chocolate caramel tart it n exactly scream "good for you." But that's exactly what it is. This chocolate caramel tart is paleo, gluten-free and vegan. Aka no refined sugar, no grains no unhealthy fats and yet, it has all the flavor and them some.
I reeeealllly like where this is headed.
So please join me in hopping on this indulgent (yet healthy) flavor train of paleo caramel and lots of chocolate. Get your ticket now, seriously. We can pretend we don't actually have any adult responsibilities and just enjoy each other's company and eat an entire tart in one setting (which I've totally never done before...).
And "ooh" and "ahh" over the fact there is a real thing in this life called paleo caramel. Seems like an oxymoron doesn't it? Because caramel is sweet and gooey and the sugar index on it is through the roof. Yet here we are creating an entire tart from a caramel recipe made of whole natural ingredients with no refined sugar.
I'm so grateful for paleo caramel. I really am. Keep on scrollin to find out how you make this magical creation (p.s. it's SO easy).
Before I jump into the how-to's of making this chocolate caramel tart, I want to talk about the last week! Mostly because it was so fun and I feel like sharing it with someone (and you're the lucky chosen ones).
Zach and I got back from Iowa at the crack of dawn last Tuesday. That's not an exaggeration. Actually we got up before the crack of day because my alarm went off at 2:30 am. That part wasn't so much fun. But we were back for two days and I thought I was getting back to a normal routine and then Zach spontaneously asked me if I wanted to attend a conference with him in Nashville.
One of my New Year's resolutions is to be more spontaneous and stop trying to work out every detail and just say "yes" to things I would typically analyze and worry about. I decided to work remotely and get up at 4am to drive to Music City. YOLO.
We stayed at the Opryland hotel. OMG has anyone stayed there?! It blew my mind. There was actually a hotel inside the hotel. acres of floral and greenery arrangements and 16 restaurants. I was somewhat frightened to venture too far because there was a solid chance I wasn't going to make my way back. I spent the day at the cafe drinking coffee and working. When Zach was done we headed downtown and went to as many bars as possible then headed to the Listening Room for a show. It was so so good.
I worked the next day and we headed home. Quick, yet amazing trip. Also free. That always helps! I'm off to a great start with this whole resolutions thing and I like the way it feels. Anyone else killing the resolution game?
Maybe its eating healthy and sticking to your paleo diet? If so, then congrats! You're in the right place. Because this chocolate caramel tart just so happens to fit in your grain-free, sugar-free regime.
There are 3 layers to this chocolate caramel tart:
Crust: The crust is a mix of coconut flakes, almond flour, coconut oil and a little pure maple syrup. It's super simple to blend and bakes in under 15 minutes. Then the rest of the chocolate caramel tart is no bake. Yep, no more baking required.
Caramel: Sitting atop the flaky crust is a thick layer of the paleo caramel we chatted about earlier. There are three main ingredients to this layer: creamy nut butter (I used cashew), pure maple syrup, and coconut oil. I added a bit of salt and vanilla because there are no recipes that those two don't make better. Melt them together and pour over the crust. Place in the freezer to set completely.
You have a little bit of time between now and the chocolate layer so it sets completely and you get the pretty clean line when you cut it. This is a time for any activity you want. Reading, watching Gilmore Girls, cleaning (I guess), showering is also an option. So many activities.
Chocolate: Ohhhh paleo chocolate ganache. You are so rich and creamy and the mere thought of you warms my soul. Coconut milk and paleo chocolate. The End.
Let the chocolate set and you're left with thick and decadent chocolate caramel tart. One of THE best desserts I've made in a while. And filled with whole ingredients. It's my favorite. And I have this really great feeling it's going to be yours too!
More paleo chocolate recipes:
Ingredients
- Crust
- ½ cup unsweetened coconut flakes
- 2 ½ cups almond meal/flour
- ½ cup coconut flour
- ½ teaspoon salt
- 4 tablespoons coconut oil
- 4 tablespoons maple syrup
- Caramel Layer
- 1 cup creamy nut butter I used cashew but you could use creamy almond butter
- ⅔ cup pure maple syrup
- ⅔ cup coconut oil
- 2 teaspoon vanilla extract
- 1 teaspoon salt
- Chocolate Ganache
- 1 cup canned coconut milk
- 10 ounces dark chocolate
- sea salt for topping
Instructions
- To make the crust: Preheat the oven to 350° F. In the bowl of a food processor, combine the coconut flakes, almond meal, coconut flour and salt. Pulse to combine. In a small microwave safe bowl, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
- Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup or measuring cup to press the crust down firmly.
- Bake for 10-12 minutes until golden brown around the edges and firm. Remove from the oven and allow to cool completely.
- To make the caramel layer: Combine the nut butter, maple syrup and coconut oil in a medium sauce pan over medium to high heat. Stir the mixture constantly until all ingredients are melted and smooth. Remove from the heat and add the vanilla extract and salt. Stir to combine. Pour the caramel layer over the crust. Mixture will be very thin. Place in the freezer for at least 30 minutes to set. Caramel should be cold and firm.
- To make the chocolate: Place the chocolate in a large bowl and set aside. Place the canned coconut milk in a medium microwave safe bowl and microwave on high for 1 minute, or until bubbling. Pour the coconut milk over the chocolate and let stand for 2-3 minutes. Whisk together until smooth. Pour chocolate ganache over cooled and set caramel layer. Top with sea salt, if desired. Place back in the freezer for another 30 minutes until completely set.</span>
- Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
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Here are a couple of items I used to make today’s recipe:
Tart Pan with Removable Bottom, Thai Kitchen Organic Coconut Milk , 100 Percent Maple Syrup, Enjoy Life Mega Chunks Semi-Sweet Chocolate, Nutiva Organic Coconut Oil
Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting What Molly Made!
Bethany @ athletic avocado says
OMG this chocolate caramel tart is healthy? This is a dream come true! 3 layers of heaven right here 🙂
Molly Leonard says
It's almost (almost!) too good to be true! Soooo rich and decadent.
Coley | Coley Cooks says
You had me at chocolate-caramel! Personally, I've been trying to be LESS spontaneous this year - at least when it comes to my diet, but the thoughts of luscious desserts still haunt me. This sounds like something I can totally eat and looks like something I definitely want to eat. Thanks for the inspiration!
Molly Leonard says
Hi Coley! You're so welcome for the inspo:) Healthy desserts have been saving me this year!
Sue Ringsdorf says
Hi Molly!! This looks SO amazing!! I'm not into all the paleo, vegan, gluten free foods but THIS looks like it might be worth a try. 🙂
Molly Leonard says
Hey Sue! So glad you think so, definitely worth a try:) And you won't even be able to tell it's "healthy." I made it for Thanksgiving this year and everyone loved it. Even the non-paleo people! Please let me know if you give it a try:)
❤️Molly
Maureen says
Have you tried with peanut butter? Wondering if it would be amazing or overpowering?!
Molly Thompson says
OMG would be amazing!!! LOVE peanut butter!
Suzy says
I just made this tart for my friend's 60th birthday! She is gluten and dairy free, so it looked like a perfect recipe for her. And she's a chocoholic! When I poured in the "caramel" layer (made with creamy almond butter), I quickly noticed it was going to fill up the whole tart crust, so I had to stop, and remove some of it, because I knew there wouldn't be room for the layer of ganache. I just now poured the ganache on top and couldn't use all of that either as it almost spilled over the edge! So as not to waste all those delicious ingredients, I quickly poured some melted chocolate in the bottoms of a cupcake pan, froze it, and then poured the "caramel" layer on top. Then froze that. Then I'll pour the remaining ganache on top. So I guess I've made almond butter cups! Hope they turn out. I followed the recipe exactly as written, but wonder if you used a taller tart pan. Please advise! Thank you!
Rose says
I have the same issue, so just switched to a 10 inch tart pan. There is still some leftover filling, but not as much as before. And I don’t know why, but it seems like the leftover amounts vary. ??♀️
It is a wonderful recipe that everyone really enjoys.
Molly Thompson says
Hey Suzy! That was a really good idea to fix while you were making it. I probably did use a taller tart pan. I might make a note of that in the recipe!
Rose says
I have already given this recipe five stars, but figured I could do it again given this comment received from a preteen that has dietary restrictions.
Actual words from Noah’s mouth this evening:
“This torte could make it through a round of Chopped!”
“The salt is the perfect touch that brings all the flavors together.”
“Ugh! It’s just perfection in my mouth!”
Molly Thompson says
OMG! YES! That's when you know it's a winner??
Portobello says
Your measurements are way off. I followed the recipe using cashew butter, Vermont Organic Maple syrup, the other ingredients and a 9 inch tart pan. I should have seen the warnings when other reviews noted excessive butter liquid. I had almost a cup of extra sauce that I didn't use so I could add the ganache on top. This was an expensive recipe to make so I wasn't happy to have excess that wasn't needed. The ganache was very hard after I froze it and even though I let it sit out for 2 hours it was hard to cut into. When I try a new recipe I want it to be accurate.
Rose says
Hey,
I get your frustration; however I have made this numerous times and the amount I have left varies. I haven’t figured out why, but it does. I did switch to a ten inch tart pan, which helps.
Regardless, it is an excellent recipe that, in my experience, is loved by everyone. A little left over is no biggie to me as long as the result is a hit with everyone that tastes it.
Molly Thompson says
Hi Rose! Thanks so much for your comment. I'm so glad your family loves this. After taking a look at the comments I have this on my list to go back to and check the measurements thoroughly. I'm glad you don't have leftovers, but I would love if it's perfectly accurate for you! Thanks for being here.
Rose says
Hey, I actually do have leftovers which is why I switched to a ten inch pan. But the amount varies, so not too sure what is going on.
I think I read another comment that makes a copycat Reese’s PB Cup with the leftovers.
Regardless, it’s a wonderful recipe that is savored by everyone, not just those with dietary restrictions. That’s a win in my book.
Molly Thompson says
Thanks, Rose! Appreciate your feedback always:) The Reese's is a good idea!
Molly Thompson says
Hey! Thanks so much for your feedback. It's a bummer you had extra. I'm planning to take another look at this. I would hate for you to waste anything, especially since it isn't cheap. I hear you for sure. I've never had the issue with the ganache. Typically any ganache left out for a few hours should never still be too solid to cut through. I want everyone that comes to my site to be able to trust the recipe the first time. Again, appreciate your feedback and will be adding this to my list to check out. Thanks!
Robin says
After reading the comments I'm wondering if I should use an 11 in tart pan since I don't want any leftover caramel and chocolate. The recipe sounds wonderful!