Vegan & Gluten Free Chocolate Tart with Orange Caramel

Gluten Free Crust Ingredients

• 1 cup hazlenuts
• ½ cup cashews
• 1 tablespoon vanilla extract
• 2 tablespoons coconut sugar
• 3 Tablespoons melted coconut oil

Crust Instructions

• Set a rack in the center of the oven and to 375º
• Line a well-greased springform pan with a parchment paper circle that’s cut about two inches larger than the bottom of the pan so that the parchment comes about 1.5 inches up the sides.
• In a food processor, pulse together hazelnuts, cashews, vanilla, sugar, and melted coconut oil. The mixture should be crumbly with no large pieces of nuts.
• Press nut mixture into springform pan. It should be about ¼ to ½ inch thick and come up the sides of the pan only about ½ inch.
• Bake for 10 minutes- the nuts should be golden and fragrant.

Vegan Chocolate Ganache Ingredients

• 1 pound (450 grams) of excellent quality dark chocolate- either baking disks or coarsely chopped.
• 1 cup of coconut milk
• 1Tablespoon of vanilla extract
• 3 tablespoons coconut oil

Vegan Chocolate Ganache Instructions

• In a double boiler or in a heat safe bowl set over a pan of boiling water, melt the chocolate- using a wooden spoon (no metal!) to stir.
• In a separate pan, bring the coconut milk and vanilla to a rol
• ng boil.

Vegan Blood Orange Caramel Ingredients

• 1 cup fresh squeezed blood orange zest *
• The peel from one blood orange with as much as possible of the bitter white pith removed,
• 1 cup organic coconut sugar
• 1 cup coconut milk
• 1 tablespoon vanilla extract
• ¼ cup coconut oil

Vegan Blood Orange Caramel Instructions

• In a heavy saucepan over high heat, bring juice and sugar to a boil- stirring with a wooden spoon.
• Meanwhile, in a separate pan, heat coconut milk and vanilla extract to a low boil.
• Lower heat of the orange juice mixture to medium-high and add peel. Stir occasionally with a wooden spoon until temperature reaches 285º.
• Remove from heat and add the shortening, 1/3 at a time. Stirring gently with the wooden spoon to incorporate. Add the hot coconut milk in a slow stream and stir.
• Return caramel sauce to stove and cook for another 10 minutes, stirring frequently.

To assemble tart: pour ganache into cooled shell and refrigerate for at least one hour.
Top with blood orange caramel sauce and refrigerate for 2 hours or overnight.

To serve: dust with cocoa powder and orange zest or top with orange vanilla bean whipped cream

*pro tip
Whenever you’re juicing citrus, be sure to zest it, first. You can lay the zest flat on a baking sheet in the freezer. Once it’s nice and frozen (a couple of hours) put the zest in a baggie and keep it in the freezer for whenever you need citrus zest.

 

Some amazing vegan chocolate treats for your enjoyment

Vegan Chocolate Pancakes

Chocolate Dipped Strawberry Bouquet

Vegan Chocolate Truffles (3 Flavors)

Vegan Chocolate Custard