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!
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.
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: similar to those above
Paleo Caramel Tart
Serves: 10 | 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.