CHOCOLATE CARAMEL TART [PALEO, GLUTEN-FREE, VEGAN]

When you see this caramel chocolate, it screams, "it's good for you." But that's the truth. This chocolate caramel tart is paleo, gluten and vegan free. Aka has no refined sugar, no seeds, no unhealthy fat, but has all the flavors and some of them.

I really like where it is going.

THERE ARE 3 LAYERS FOR THIS BROWN CARAMEL TART:
Crust: This crust is a mixture of coconut flakes, almond flour, coconut oil, and a little pure maple syrup. It is very simple to blend and make bread in less than 15 minutes. Then the rest of the caramel chocolate is not roasted. Yep, no need to roast.

Caramel: Sitting on a crust of chips is a thick layer of caramel paleo that we talked about earlier. There are three main ingredients for this layer: creamy peanut butter (I use cashew), pure maple syrup, and coconut oil. I add a little salt and vanilla because there is no recipe that doesn't make both better. Melt together and pour over the crust. Place it in the freezer to set it completely.

You have a little time between now and the chocolate layer so this layer is really organized and you get a pretty clean line when you cut it. This is the time for whatever activity you want. Reading, watching Gilmore Girls, cleaning (I guess), bathing is also options. So many activities.

Chocolate: Ohhhh paleo chocolate ganache. You are very rich and gentle and only thinking of you warms my soul. Coconut milk and paleo chocolate. The end.


Let the chocolate cook and you go with a thick, decadent chocolate caramel cake. One of the best desserts I've ever made. And filled with all ingredients. That is my favorite. And I have an amazing feeling that this will be yours too!

Ingredients
Crust

• ½ cup unsweetened coconut flakes
• 2 1/2 cups almond flour/flour
• 1/2 cup of coconut flour
• 1/2 teaspoon salt
• 4 tablespoons of coconut oil
• 4 tablespoons of maple syrup

Caramel Coating

• 1 cup of creamy peanut butter I use cashews but you can use almond butter
• 2/3 cups of pure maple syrup
• 2/3 cups of coconut oil
• 2 teaspoons of vanilla extract
• 1 teaspoon of salt

Chocolate Ganache

• 1 cup of canned coconut milk
• 10 ounces of dark chocolate
• sea ​​salt for topping

Steps

1. To make the crust: Preheat the oven to 350 ° F. In a food processor bowl, combine coconut flakes, almond flour, coconut flour, and salt. Pulse to join. In a microwave-safe small bowl, melt coconut oil and maple syrup. Then pour into a food processor and pulse until well blended.
2. Press the crust to the bottom and side of the 9-inch tart. Use a flat mat from a glass or measuring cup to press the crust firmly.
3. Bake for about 10-12 minutes or until golden brown around the edges and firm. After that remove from the oven and let it cool completely.
4. To make caramel coating: Mix peanut butter, maple syrup, and coconut oil in a medium saucepan over medium to high heat. Keep stirring the mixture until all the ingredients have melted and smooth. Remove from the heat and add vanilla extract and salt. Toss to join. Pour the caramel layer over the crust. The mixture will be very thin. Place in the freezer for at least 30 minutes to set. Caramel must be cold and hard.
5. To make chocolate: Place chocolate in a large bowl and set aside. Place canned coconut milk in a safe bowl of medium microwave and microwave at high temperature for 1 minute, or until it boils. Pour coconut milk over the chocolate and let stand for 2-3 minutes. Beat together until smooth. Pour the ganache chocolate over a cold and arrange the caramel layer. Add sea salt if desired. Put it back in the freezer for 30 minutes until it is completely ready. 
6. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.

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