Paleo Caramel Tart – The King of Desserts
gluten free || dairy free || cane sugar free || egg free|| soy free|| vegan || vegetarian || paleo
Note: This is a NEW & IMPROVED version of my Paleo Caramel Slice
This Paleo Caramel Tart recipe is absolutely to die for. It makes for a special dessert and will win the hearts of paleos, health-nuts and even the skeptics out there too! (You know it’s good when it converts the skeptics!)
The baked crunchy base of desiccated coconut and almond meal is sweetened with maple syrup, while the filling boasts a smooth caramelly mixture of dates, coconut cream, coconut oil (which helps hold it firm) and macadamia nuts. The top is comprised of home-made superfood-packed chocolate.
So there’s nothing bad about this recipe, except maybe, that there’s just never enough!
Choosing a Coconut Cream
Not all Coconut Creams are made equal as many contain additives. I have listed the brands to avoid and those to buy below. Unfortunately I couldn’t find as many ‘to buy’, but Ayam as recommended below, is sold in most supermarkets, including Coles and Woolworths.
Brands to buy:
- Ayam: 100% coconut extract
Brands to avoid:
- Trident: Coconut Cream (52%), Water, Stabiliser (466)
- Coles Smart Buy: Coconut Milk (60%), Water, Thickener (466), Vegetable Gum (412)
- Woolworths Select: Coconut extract (99.5%), Stabilisers (415, 466), Emulsifier (473)
- Woolworths Organic: Organic Coconut Extract (42%), Water, Stabilizer (412)
- Pandaroo: TBA – but similar to those above
Prep time: 30 minutes
Freezing time: 4 hours, or overnight
- Mixing bowl
- Vitamix/Blender/Food processor
The ingredients below are for a level base. If you wish your tart base to extend around the sides, add an extra 1/3 of all ingredients.
- 1 cup almond meal
- 1 cup desiccated coconut
- 1 tsp vanilla powder (or extract)
- 1 pinch sea salt
- 1/4 cup coconut oil, melted
- 1 tbsp maple syrup
- 300g dried pitted dates
- 200g fresh medjool dates, pitted
- 1 cup boiling water
- 200g raw macadamia nuts
- 175 ml coconut cream
- 4 tbsp coconut oil, melted
- 2 tsp vanilla
- 1/2 tsp sea salt
- 3/4 cup softened coconut oil
- 2 tbsp raw cacao powder
- 2 tbsp maple syrup
- 1 pinch sea salt
- Preheat a fan-forced oven to 160 degrees Celsius.
- Grease and/or line a round tart tin with baking paper and set aside.
- To make the base, combine the almond meal, desiccated coconut, vanilla powder and sea salt in a mixing bowl and stir to combine. Add the maple syrup and melted coconut oil, mixing until uniform in texture.
- Transfer the base mixture into the tart tin and flatten, pressing down firmly and evenly into the corners and up the sides if applicable.
- Transfer the base to the oven and bake for 20 minutes at 160 degrees Celsius, or until lightly golden.
- Meanwhile, place the dried dates, pitted medjool dates and boiling water in a saucepan over medium heat and stir regularly with a wooden spoon for 5-7 minutes until all of the water is evaporated and a thick paste is formed.
- In the food processor, whiz the date paste, macadamia nuts, coconut cream and vanilla for a few minutes until completely smooth. Add sea salt to taste.
- Pour this mixture ontop of the cooled base and return to the freezer to set.
- For the topping, combine all of the ingredients in a small mixing bowl. Pour onto of the caramel filling. Allow to set in the freezer for at least 4 hours or overnight before serving.
Store your Paleo Caramel Tart in an airtight container in your freezer, for no more than two weeks.