Brought to you by Dr. Polly Wilkie from Care Clinic
It’s really quick to make, looks stunning, tastes amazing, and yes, it’s gluten free and dairy free and lower sugar!
Step 1: Make the base:
2 cups almond meal
1/4 cup Cacao
3 Teaspoons Monk Fruit
1/4 cup melted coconut oil or nuttelex (or butter-not dairy free)
1 teaspoon Vanilla essence
Mix all together and press into a pie tray.
Bake 12 minutes 175 celsius.
Whilst the base is baking make the caramel layer
Step 2: Make the middle layer – Caramel filling:
1 can Sweet Condensed COCONUT milk (320g) (contains 23.8g sugar)
2 Tablespoons Nuttelex (dairy free)
2 Tablespoons Monkfruit Sweetener – Golden
Pour all ingredients into a saucepan, stir over low-medium heat for 15-20 minutes to thicken.
Set the base aside to cool briefly whilst you continue to stir the caramel.
Step 3: Bake the caramel and base:
When the caramel has thickened, remove from heat and pour onto base.
Place the base with caramel in the oven (175 celsius)- bake until the caramel layer begins to bubble and starts to brown – watch it closely takes approximately 5-15minutes.
Remove from oven, set aside to cool and set the caramel.
Step 4: Make the top layer – Chocolate:
1x block chocolate: approx 180g
Use dark chocolate (df), or milk variety if you prefer. (The higher the cacao content, the less dairy and sugar) eg: 95% cacao, 0 dairy, 3g sugar per 100g)
Break chocolate into pieces, place in a bowl and set aside.
Bring to boil: 150ml Coconut milk or cream (or mixture of both)
Pour the hot liquid onto the chocolate pieces, let sit for 30-40 seconds, add I teaspoon vanilla extract, stir to mix until all chocolate has melted and blended to a smooth velvety consistency.
Pour chocolate mix onto cooled caramel layer.
Refrigerate to set chocolate and caramel layers (2 hours or more)
Cut with a sharp smooth knife.
The caramel will be lightly chewy, the chocolate soft and glossy, the base has a crumbly rich texture.
Eat at room temperature,
Store in an airtight container in the fridge for up to 4 days – (if you don’t eat it all in one go!)
*Tart was served in 12 generous pieces: approx 3g sugar per slice (less than 1 teaspoon) (1 teaspoon=4g)
ABOUT THE AUTHOR – Dr Polly Wilkie
Polly is a wholistic health professional with over 25 years of clinical experience. She is passionate about women’s health and paediatrics and has a multi-level approach, working on physical, biochemical and emotional aspects of health. Polly enjoys being part of family healthcare, seeing people for a myriad of reasons to improve their health and wellbeing.
Polly is a practitioner at Care Clinic in Bondi Junction, a family-friendly clinic, combining gentle personalised techniques to provide care tailored to individual requirements for all members of the family.
BSc.(Anatomy), Masters Chiropractic, Grad. Dip. Exercise and Sports Sciences, Advanced Diploma Nutritional Medicine, Diplomate in Chiropractic Neurodevelopmental Paediatrics, Certificate of Acupuncture
Registered Chiropractor and Osteopath, Acupuncture, Applied Kinesiology (Certified), Cranio-Sacral Therapy, Sacro-Occipital Technique, Activator Methods, Neuro Emotional Technique (NET), Neurolink (NIS), Retained Reflexes Technique, Webster Technique, Integrative Neuroimmunology.