Nondairy Caramel Nut Tart

Dessert, Gluten-Free, Snacks, Vegan

Nondairy Caramel Nut Tart is decadent and delicious, and it’s full of protein.  Some key ingredients include almonds, walnuts, pecans and dried cranberries.  This tart is the perfect holiday dessert.



Nondairy Caramel Nut Tart

2 Cups of almond flour
1/4 Cup of unsweetened cocoa powder
1/4 Teaspoon of baking soda
1/4 Teaspoon of Himalayan salt
1/4 Cup of coconut oil, melted
3 Tablespoons of sugar free maple syrup
1/2 Teaspoon of vanilla extract
Caramel Filling:
3 tablespoons of coconut oil
1 cup of coconut sugar
1 ½ cups of unsweetened coconut cream
1 tablespoon of vanilla extract
1 1/2 cups of assorted nuts (almonds, pecans and walnuts, slightly chopped )
¼ cup of dried cranberries, chopped
-Preheat oven to 350F degrees.
-In a medium bowl, add almond flour, cocoa powder, baking soda, and salt, and whisk until blended. Stir in coconut oil (make sure it’s no longer hot), add maple syrup and vanilla extract until dry ingredients are moistened. Finish combining mixture by using your hands, make sure the coconut oil is evenly distributed.
-Press crust mixture evenly into a tart pan, starting with the sides and then the bottom. Bake for 13 – 15 minutes. Once it’s done, cool in pan on a wire rack. Crust should be cool when ready to fill.
-Fill the tart crust with the nuts and cranberries, then make the caramel filling.  Set it aside.
-In a medium size saucepan over medium heat, add the coconut sugar, stir gently and turn the heat to the lowest then add the coconut oil and whisk in the unsweetened coconut cream and vanilla.
-If the sugar boils up, then turn down the heat and mix consistently until the sugar has melted back into the caramel and it is smooth and thick. It can take 4 to 8 minutes.
-Add the caramel over the nuts and cranberries, put the tart in the freezer for 2 hours or until it has hardened a bit.    Remove tart from freezer, serve and enjoy!

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