Grab a spoon and indulge in this decadent Caramel Salted Tart made with three irresistible layers.
The hardest part about making this tart is waiting for the layers to set so you can dig in! The crust is made from almond flour and cacao powder for a semi-sweet taste with plenty of nutrient-rich antioxidants. The tart has a homemade Paleo caramel sauce with melted dark chocolate and sea salt sprinkled on top. Tip: It’s best to make the homemade caramel sauce a day or two ahead of time and keep in the refrigerator until ready to use.
Before getting started, create the caramel sauce. Open the can of coconut milk and scoop out the thick cream sitting at the top. Combine the coconut cream, coconut sugar, and raw honey in a medium saucepan over medium heat. Split the vanilla bean open, scrape the insides, and add the seeds to the mixture. Bring the mixture to a boil and reduce the temperature to a simmer for 20 minutes. Stir frequently so that the bottom doesn’t burn! Once the sauce is thick enough to coat the back of a spoon, remove from heat and stir in the coconut oil and sea salt. Then, let it cool to room temperature.
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For the crust, you will need a round 9-inch tart pan lined with parchment paper and greased with coconut oil. Tip: Try opting for a tart pan with a removable bottom, so that it is easier to release after the tart has set. In a separate mixing bowl, place all tart ingredients into the bowl and stir together until well incorporated. Transfer the mixture into the prepared tart pan and use your fingers to spread the mixture into an even bottom layer. Then, pour ¾ cup of caramel sauce over the top, reserve the rest, and place the tart in the refrigerator for 30 minutes. The caramel sauce will solidify nicely, making it perfect to layer the dark chocolate on top!
While the caramel sauce sets, begin melting the coconut oil and dark chocolate in a double boiler. When finished, remove from boiler and let it cool at room temperature for 15 minutes. Note: Make sure it’s completely cool before layering over the caramel to ensure the layers don’t blend! Once the crust and caramel layers have set, remove from refrigerator and top with chocolate sauce in an even layer. Sprinkle sea salt over the top and place in the refrigerator for an additional 30 minutes, until set. When ready, remove and slice to enjoy!
This tart has incredibly rich flavors and is highly addictive! It’s best served cold from the refrigerator, and lasts up to 30 days in the freezer.
Salted Chocolate-Caramel Tart (No Bake!)
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40 mins
Salted Chocolate-Caramel Tart (No Bake!)
Megan Olson- 9-inch tart pan
- Large mixing bowl
- Double boiler
- Medium saucepan
For the Tart:
- 3 cups almond flour
- ½ cup raw cacao powder
- ½ cup coconut oil, melted
For the Caramel Sauce:
- 1 can (14 oz) full-fat coconut milk, refrigerated overnight
- 3/4 cup coconut sugar
- 1/4 cup raw honey
- 1 vanilla bean
- 1 T coconut oil
- 1/4 t salt
For the Chocolate Topping:
- 1 cup dark chocolate
- 1 t coconut oil
- 1 T sea salt
- Prepare a 9-inch round tart pan by placing a round cut sheet of parchment paper on the bottom and greasing the sides with melted coconut oil.
- For the caramel sauce: Open the can of coconut milk and scoop out the thick cream sitting at the top. Place into a medium-sized saucepan and add in coconut sugar, raw honey, and seeds from the vanilla bean (remove the seeds by splitting vanilla bean in half and scooping them out).
- Heat the caramel mixture on medium-high heat and bring to a boil. Then reduce to medium-low and simmer for 20 minutes, stirring frequently so the bottom doesn’t burn.
- When the sauce is thick enough to coat the back of a spoon, remove from heat, then stir in coconut oil and salt.
- Let it cool to room temperature and reserve in a glass, airtight container.
- For the tart: Place the tart ingredients into a mixing bowl and mix together until well incorporated.
- Transfer the mixture to the prepared tart pan and use your fingers to press it into the bottom and sides of the pan in an even layer.
- Place ¾ cup of the premade caramel sauce over the top of the tart bottom, reserving the extra caramel sauce for later. Place in the refrigerator to set for 30 minutes.
- For the chocolate topping: While the tart sets, melt the coconut oil and dark chocolate together in a double boiler. Remove the chocolate from the boiler and set aside to cool to room temperature.
- Remove the tart from the refrigerator and top with chocolate. Carefully smooth the chocolate into an even layer.
- Sprinkle sea salt on top and place in the refrigerator for another 30 minutes to set.
- Slice into 10 pieces and serve with reserved caramel sauce on top.
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)
Raw cacao powder (Healthworks)
Cold pressed coconut oil (Viva Naturals)
Coconut milk (Native Forest)
Coconut sugar (Wholesome)
Raw honey (Bee Farms)
Vanilla bean powder (Kiva Health)
(You’ll Also Love: Raw Cranberry Cheesecake (Dairy Free, Paleo, No Bake))
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