Gluten Free Chocolate Caramel Tart
Fearless Dining
Fearless Dining
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 cup almond flour ¼ cup gluten free flour blend ¾ cup shredded unsweetened coconut 6 tablespoons melted butter ¼ cup Ghirardelli cocoa ¼ cup sugar 2 cups heavy cream 1 large egg 1 cup Ghirardelli dark chocolate melting wafers Instructions In a small pot, heat cream and melting chocolate on low heat. Stir occasionally. When the chocolate is melted, remove from heat. Spray coconut oil in a tart pan to prevent sticking. In a large bowl, add almond flour, gluten free flour, sugar, cocoa, and coconut. Whisk to blend. Stir in melted butter and mix. Pour crust into tart pan and press along the edges to line pan with crust. Bake crust for 10 minutes and then remove from the oven. In a small bowl, whisk egg. Add a tiny bit of hot chocolate mixture while whisking to temper the egg into the mixture. Add the rest of the egg and whisk. Add this back into the melted chocolate. Pour chocolate cream mixture on top of the crust and bake an additional 20 minutes. Remove from the oven and allow to cool. Drizzle caramel sauce on top. (I use Trader Joe's) 3.5.3208



Log in or Register to write a comment.