Healthy Almond Chocolate Caramel Orange Tart

With Valentine’s Day coming closer people start searching for the most indulging desserts one can find and since I forgot my husband’s Birthday on the 8th I’ve had a double challenge for the best, the greatest, the most amazing dessert ever invented by humanity, uh-oh! I wanted to create something extraordinary for all of you but I’ve got to be honest here, this is for him really. My man, my lover, my best friend, my tower of strength, the father of the most extraordinary children on this planet: OUR children! This healthy orange tart is for the love of my life but I’m ok with you making it for the love of yours as well ?

What this Orange Tart has to offer:

1. it is vegan, refined-sugar-free, flourless and thus grain and gluten-free. It is pretty much suitable for anybody with any dietary restriction. If you are allergic to almonds or nuts in general you may want to replace the almond crust with this 2-Ingredient Quinoa Crust. I’m sure that would taste great, too.
2. it has CHOCOLATE in it! Anything with chocolate tastes ?
3. it has CARAMEL!!! You might imagine that I never eat caramel because caramel is pure refined sugar. Well I found the most amazing replacement. Coconut cream and coconut sugar simmered until it becomes like a dulce de leche kind of consistency and caramel taste. ?
4. oranges are in season right now and sweeter than ever. I can imagine this tart would look even prettier than it does already if you used different kinds of oranges to create a super colorful tart. Use one Navel, one Cara Cara and one blood orange, upload a photo to Instagram or Facebook and tag me to show that you are the best orange tart decorator in the world ;)

The caramel takes a little to make but it is toooootally worth it. It was hard not to spoon it right out of the pot and eat it all by itself. Holy moly, it was extraordinary and I can’t wait for it to be Valentine’s Day to make this again. I think we will have a couple stalks of celery for dinner and then this Healthy Almond Chocolate Caramel Orange Tart (phew, what a name) between the two of us only. Hihi.

If the mix starts to look like it’ll boil over the pot just blow on it. Coconut cream is the creamy heavy part of the full-fat canned coconut milk, use only that discarding the coconut water below. For easier separation stick a can into the freezer for about 15-20 minutes, then open and scoop out the cream only. You can also use a whole can of coconut milk – water and cream together if you prefer – but cooking time will increase about 20 more minutes because all the coconut water has to evaporate.It was kind of hard to press the almond dough into the tart pan. I’m wondering now if maybe rolling it out between two sheets of parchment paper would have made the job any easier. Try it and let me know please. Put your dough between two large pieces of parchment paper and roll it into a circle with a rolling pin. Peel off the top parchment paper, slide your hands under the rolled out dough and flip into the tart pan. Peel off the bottom parchment that is now on top of course and THEN press into the tart pan to finish filling sides and edges.Use a knife with a serrated blade to easily cut through the oranges and cut triangular and even tart pieces. If you are making this orange tart for 2 only you may as well just dig in with your forks and destroy it. We cut it into pieces and then ate them with our hands because it was soooo goood.Drooling yet? Yes? Go ahead, make this baby. You love me for this orange tart recipe? You are very welcome. I love you, too ?

If you want to make two different tarts because you’re expecting guests, you may want to consider making a Simple Pear Tart on top of this one because it’s quick and easy to prepare. If you need a different tart for your  Valentine because s/he doesn’t like oranges (ummm, you sure you wanna be with someone who doesn’t like oranges? Just kidding) make this Valentine’s Apple Rose Tart instead.

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Healthy Almond Chocolate Caramel Orange Tart

Votes: 1
Rating: 5
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Prep Time

20 minutes

Cook Time

30 minutes

Servings

US ImperialMetric

Ingredients

• 2 cups blanched almond flour
• 1.5 tbsp coconut oil
• 3 tbsp boiling water
• 1.5 tbsp chia or flax (preferably white chia / golden flax)
• 100 g dark chocolate (preferably orange + spices mixed in)
• 1 cup coconut cream
• 1/2 cup coconut sugar
• 3 large oranges (sweet)

Prep Time 20 minutes Cook Time 30 minutes Servings US ImperialMetric Ingredients 2 cups blanched almond flour 1.5 tbsp coconut oil 3 tbsp boiling water 1.5 tbsp chia or flax (preferably white chia / golden flax) 100 g dark chocolate (preferably orange + spices mixed in) 1 cup coconut cream 1/2 cup coconut sugar 3 large oranges (sweet)

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Prepare the caramel by adding coconut cream and coconut sugar to a pot or saucepan and bring to the boil. Once boiling reduce heat to low and let simmer for about 20-30 minutes, stirring occasionally, until reduced to half the amount and liquid-caramel-like consistency.
2. Preheat oven to 350 F (180°C).
3. Grind chia seeds in a small coffee grinder or with mortar and pestle.
4. Combine coconut oil and boiling water in a small bowl and whisk until oil is completely melted, then add ground chia or flax and mix well.
5. Add almond flour and chia/water/oil mix to a bowl and knead with your hands until a mouldable ball forms.
6. Place almond flour dough in a 9" (24cm) tart pan and press in with your fingers until bottom and sides are all thinly covered. (This part is a bit of a pain but hang in there).
7. Place tart pan in the oven for 10 minutes.
8. Take out and let cool completely (stick in the freezer for faster cooling). Turn off oven.
9. While almond crust is cooling melt dark chocolate over very low heat. When there is a tiny bit of solid chocolate still in the pot immediately remove from heat and whisk until all smooth. Do not overheat because the cacao butter with separate from the cacao powder and it all becomes extremely liquid. The chocolate's consistency should be like heavy cream.
10. Once almond crust is cool, pour all the liquid chocolate into the middle of the crust and then move the tart pan around until all bottom and sides are covered with chocolate. Keep turning around until the chocolate doesn't run anymore.
11. Stick in freezer to cool and harden quickly.
12. By now the caramel should be ready. Pour into a stainless steel bowl and place in a bigger bowl with ice cubes in it to cool down the caramel quickly (about 10 minutes). Whisk often to accelerate cooling time. This will thicken the sauce to a waffle-batter-like consistency.
13. Fill cold almond-chocolate crust with cold heavy caramel and smooth out with a spoon.
14. Peel and slice oranges into about 1/4 inch (0.5cm) rounds and place on top of the caramel.

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