A deliciously healthy Chocolate Orange Tart filled with coconut cream based caramel sauce to impress any guests or indulge in yourself. A gluten-free, dairy-free and vegan tart that looks absolutely stunning.
Grind chia seeds or flax seeds in a small coffee grinder or with mortar and pestle.
Add almond flour and chia/water/oil mix to a food processor and process until dough-like consistency. Then place in an airtight container or wrap in cling film and place in the fridge to cool for 30 minutes.
Roll out almond-flour dough in between two large pieces of parchment paper (important!) into a 10-inch circle, peel off the top part of parchment paper and flip dough over into a separable 9-inch tart pan and press into the edges and cut off excess dough from the sides.
Place tart pan in the oven for 10 minutes, then take out and let cool completely (stick in the freezer for faster cooling).
Melt dark chocolate over very low heat.
Fill cold almond-chocolate crust with cold caramel sauce and smooth out with a spoon.