Delicious Caramel Chocolate Tart (or Slice)
It’s really quick to make, looks stunning, tastes amazing, and yes, it’s gluten free and dairy free and lower sugar!
Ingredients
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
Caramel Filling
1 can Sweet Condensed COCONUT milk (320g) (contains 23.8g sugar)
2 Tablespoons Nuttelex (dairy free)
2 Tablespoons Monkfruit Sweetener – Golden
Topping
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)
Method
Step 1: Make the base:
Mix all base ingredients 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:
Pour all caramel filling 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:
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)
To serve:
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
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.
Qualifications:
BSc.(Anatomy), Masters Chiropractic, Grad. Dip. Exercise and Sports Sciences, Advanced Diploma Nutritional Medicine, Diplomate in Chiropractic Neurodevelopmental Paediatrics, Certificate of Acupuncture
Practitioner Modalities:
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.