Chocolate Caramel Tart with Hazelnut-Oats Crust


Chocolate Caramel Tart with Hazelnut-Oats Crust



  • 10cm×25cm×h2.5cm (550ml) tart tin

Crust – Dry ingredients:

  • 1/3 cup (45g) GF rolled oats
  • 1/4 cup (30g) raw hazelnut
  • 3 Tbsp. coconut sugar
  • 1/8 tsp pink salt

Wet ingredients:

  • 2 Tbsp. melted coconut oil

Tahini caramel cream:

  • 3 Medjool pitted dates
  • 1/4 cup coconut cream
  • 1 Tbsp. coconut oil
  • 1 Tbsp. hulled tahini
  • 1/8 tsp vanilla bean paste
  • 1/8 tsp pink salt

Chocolate Filling:

  • 3/4 cup (100g) raw cashews (soaked 46 hours and rinsed)
  • 1/2 cup (120ml) coconut cream
  • 3 Tbsp. melted raw cacao butter
  • 3 Tbsp. maple syrup
  • 2 Tbsp. + 2 tsp raw cacao powder
  • 1/4 tsp vanilla bean paste
  • Pinch of pink salt


  1. Preheat oven to 170⁰C(340⁰F). Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
  2. Add melted coconut oil into the food processor and process until it becomes like wet sand.
  3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 17-20 min or until golden brown. Let it cool. While cooling the crust, pulse all the ingredient for the caramel cream until smooth. Layer it over the crust and freeze it until set.
  4. Put every ingredient for the chocolate filling in a high-speed blender and blend well. Layer it over the caramel cream layer and embed the half cut hazelnuts and cacao nib on the top. Freeze it over night.
  5. Take out the cake from the tin and garnish with more hazelnuts and shredded coconut. .


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