Red Meat Allergy Friendly Vegan Chocolate Caramel Tart

Total time2 hr 45 min

Prep time35 min

Cook time10 min

Red Meat Allergy Friendly Vegan Chocolate Caramel Tart

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Ingredients

10 servings

For the crust

1 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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3 tbsp unsweetened cocoa powder
2 tbsp coconut sugar
¼ tsp fine salt
3 tbsp coconut oil, melted
1 tbsp maple syrup

For the caramel

1 cup medjool dates, pitted (about 10 dates)
½ cup full-fat coconut milk
2 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla extract
¼ tsp fine salt

For the ganache

6 oz vegan chocolate, finely chopped
¾ cup full-fat coconut milk
1 tbsp maple syrup

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Preheat the oven to 350°F (175°C). In a food processor, combine the almond flour, cocoa powder, coconut sugar, and salt and pulse 3–4 times until evenly mixed. Add the melted coconut oil and maple syrup and pulse until the mixture clumps together and holds its shape when pressed between your fingers.
2
Transfer the crust mixture to a 9-inch tart pan with a removable bottom. Press it evenly across the bottom and up the sides using your fingers or the flat bottom of a measuring cup, aiming for an even thickness of about 1/4 inch. Bake for 10–12 minutes, until the crust looks dry and set at the edges and smells toasty. Set aside to cool completely in the pan.

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