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Salted Caramel Chocolate Tart (Vegan)

    Well it's been awhile hasn't it? Oh My Sweetie Pie hasn't seen a new post in quite awhile. There hasn't been a lot of baking going on this last year. Life. It happens. Lots of changes and movement. Births, deaths, retiring, travel ...... Again, life. But here we are with a fantastic and wonderful recipe to share. Why this one as our temporary come back you ask? Good question. Except.....this has everything you need and we love that. It is easy, totally fulfills your chocolate needs, ditto on that sugar craving of yours and did we mention that it is vegan and gluten free to boot? Not that this fact particularly matters, it's that good. Add a dollop of whipped coconut milk (or regular) and you're all set. Oh and here is some craziness we proudly and no we are not embarrassed to share, pre-cut a few pieces and pop in your freezer and then yeah, you guessed it, eat it frozen. SO good!!    

Salted Caramel Tart

Ingredients:

 

Crust:

2 cups almond meal/flour 1/4 cup cocoa powder 1/4 cup coconut oil (measured solid, then melt) 3 tablespoons maple syrup 1/2 teaspoon vanilla extract 1/2 teaspoon kosher salt  

Directions:

Preheat oven to 350 degrees F. Stir together crust ingredients in a bowl until evenly combined. Press the crust mixture evenly into the bottom of a 9-inch tart pan. Bake for 12 minutes, or until it begins to feel dry and firm. Remove from the oven and transfer to a wire rack. Cool on rack for 10 minutes then place in fridge.  

Caramel:

1 1/2 cups vegan sugar (or regular if your not vegan) 3 tablespoons light corn syrup 5 tablespoons water 1/4 teaspoons kosher salt 1/2 teaspoon vanilla extract 6 tablespoons vegan butter (we used Earth Balance from the tub) 1/2 cup full fat coconut milk, whisked well first  

Directions:

In heavy saucepan add first 5 ingredients, set butter and coconut milk aside. Continuously stir until combined. After it is well combined do not stir and allow to cook until it's reached 350 F. It will boil, without stirring, until it's reached a dark amber color. Remove from heat, and stir in coconut milk and butter until smooth. Pour into the chilled tart crust and place in fridge. Cool in fridge at least 30 minutes until topped with warm ganache. Your goal is to let the caramel set up a bit.  

Ganache:

3/4 cup full fat coconut milk 8 oz. semi-sweet chocolate (we used vegan chocolate chips) 1/4 vanilla extract  

Directions:

  Heat coconut milk on stove until simmering. Place the dark chocolate in a bowl, and pour the coconut milk evenly over the top of it. Wait about 30 seconds, then slowly stir together until the chocolate is completely melted and smooth. Stir in vanilla.  

Finishing it off:

  Pour warm ganache over the caramel and place in fridge to chill, at least 2 hours. Remove once chilled and finish with a sprinkling of flake salt. This is definitely a cut and put back in fridge tart. The second the caramel starts warming up it starts oozing out so just a heads up on this. This is also delicious served with barely sweet whipped coconut milk. Yum!  

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