Chocolate Caramel Tart

Chocolate Caramel Tart with Shortbread Crust (Dairy-Free, Gluten-Free + Vegan)

Base:
1½ cup almond flour
2 Tbsp arrowroot powder
2 Tbsp coconut flour
¼ cup water
¼ cup coconut oil
2 Tbsp maple syrup

Caramel Filling:
1½ cups medjool dates (about 18)
½ cup boiling water
½ cup almond butter
1½ cups coconut cream / full fat coconut milk
1 tsp mesquite
1 Tbsp lucuma
pinch salt

Chocolate Topping:
¼ cup coconut cream / full fat coconut milk (or whatever is left in the can from the caramel filling)
½ cup date soak water from caramel filling or maple syrup
¾ cup cacao powder

View the full recipe at The Vedge →