A deliciously healthy Chocolate Orange Tart filled with coconut cream based caramel sauce to impress any guests or indulge in yourself. A naturally gluten-free, dairy-free, and vegan tart that looks absolutely stunning.
What’s So Special About This Orange Tart?
- 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.
- it has dark CHOCOLATE in it! Anything with chocolate tastes out of this world, right?
- it’s filled with a “healthy-ish” dulce-de-leche style caramel sauce!!!
- 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.
How to Make Healthy Dulce De Leche
The chocolate orange tart is filled with a healthy-ish caramel sauce that tastes similar to “dulce de leche”. Let that just sink in for a minute. *drool*
It takes a little to make, but it’s easy and totally worth the time. It was hard not to spoon it right out of the pot and eat it all by itself.
All you have to do is bring coconut cream and coconut sugar to a boil and then reduce heat to low and let simmer 30-45 minutes, stirring occasionally, until it reaches dulce-de-leche consistency. The longer you boil it the lighter in color it gets and the creamier it gets. In the video, I boiled it for 30 minutes. In the photo below you can see what it looks like after 45 minutes.
How To Make A Simple Almond Crust
The almond crust for this tart is super simple. It requires only 4 ingredients and one of them is just water. Ha!
Use fine almond flour. If you can’t find any you can easily make your own almond flour. To keep the almond crust crunchy I prefer to use a flax egg instead of a regular egg. A regular egg will work but will also puff up the dough.
To make a flax egg all your need is ground flax seeds and hot water.
The coconut oil in the crust serves as glue because once the oil cools down it hardens. I add a thin layer of dark chocolate to the baked and cooled down crust to serve as “further” glue.
How to cut into an Orange Tart
Since the oranges are pretty fibrous it’s hard to just cut through them. Use a knife with a serrated blade and cut through the orange layer first, to easily cut through the rest of the tart.
The thinner you cut the oranges before arranging them on the tart, the easier it will be to cut into them.
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.
Chocolate Orange Tart
- 2.5 cups blanched almond flour
- 2 Tbsp coconut oil
- 3 Tbsp boiling water
- 2 Tbsp flax meal - preferably from golden flax seeds
- 100 g dark chocolate
- 1 cup coconut cream
- 1/2 cup coconut sugar
- 3 large oranges
- 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 dulce-de-leche consistency. Set aside and let cool down completely.
- Preheat oven to 350 F (180°C).
- Combine flax meal, coconut oil, and boiling water in a bowl and whisk until slobbery and raw egg white consistency.
- Add almond flour to flax/water/oil mix and mix until dough-like consistency, then pour into a parchment-paper-lined separable 8" or 9" tart pan and press with your hands into the bottom and sides.
- Bake for 10 minutes, then let cool down completely.
- Melt the dark chocolate, then add to the cooled almond crust and swirl around to cover the bottom and sides. Stick the chocolate covered crust in the freezer for 5-10 minutes for the chocolate to harden.
- Fill cold almond-chocolate crust with cooled caramel sauce and smooth out with a spoon. Freeze again for 10-15 minutes.
- In the meantime, peel and slice oranges into about 1/4 inch (0.5cm) rounds. Make sure you remove as much of the white skin as possible as that is very bitter. Then place the orange slices in a circular pattern on top of the caramel.