Chocolate Hazelnut Caramel Tart

This Father’s Day I wanted to make something really special!! My Pappa has such a sweet tooth and LOVES chocolate! I didn’t want to make something with flour or sugar so I did some research and found this delicious recipe that is Paelo friendly!

It is quite a lot to make and prepare {and if you know me I’m a “quick ‘n easy” kinda gal} but TRUST ME it’s well worth it!

This was also my first attempt!


For the base:

  • 1 1/2 cups almond flour
  • 1 1/2 cup blanched hazelnuts
  • 2 tbsp coconut oil
  • 1 egg (room temperature )
  • 1 tbsp organic maple syrup
  • 1 tsp vanilla essence

For the caramel filling:

  • 150g medjool dates (pitted and soaked in boiling water for 15 minutes)
  • 1 cup low carb coconut milk
  • 1 tbsp coconut oil
  • 1 tsp vanilla essence
  • 1 tsp kosher salt
  • 2 tbsp chopped almonds

For the chocolate topping:

  • 100g coconut oil
  • 6 tbsp raw cacao powder
  • 1 tbsp raw honey
  • 1 tsp vanilla essence



Preheat oven to 180 degrees and grease a 22cm tart tin.

Starting with the base, toast the hazelnuts in a medium-sized pan until golden brown. Set aside to cool.



Place 1 cup of the hazelnuts in a food processor, reserving the other 1/2 for later. Process until a fine flour like consistency is reached and add the almond flour, coconut oil, egg, maple syrup and vanilla essence. Process again until well combined.


Prepare two sheets of baking paper and roll the mixture into a large ball. Place onto one baking sheet and flatten with the second piece. Using a rolling-pin, roll out into a rectangle about 3mm thick.


Gently peel off the top layer of baking paper and place the tart tin (face down) on the base and slowly flip over. Using your finger tips, gently press the base into the tin and fill any gaps keeping the base thicker where the sides meet.

Place a baking sheet on top of the base and fill with baking beads {I used dry soup mix as an alternative} and bake in the oven for 10 minutes. Remove baking paper/baking beads and bake for a further 10 minutes or until slightly golden brown. Set aside to cool.


To make the filling, drain the dates and add into a food processor with the coconut oil and vanilla until a thick smooth caramel is reached. Add the coconut milk, salt and process again. Once your caramel is ready use a spatula to fill the base. Place in the freezer for 30 minutes.


For the topping use a medium-sized saucepan with a Pyrex bowl on top, melt the coconut oil, maple syrup and vanilla essence. Stir until dissolved and add the cocoa powder, whisk together.


Pour the chocolate topping onto the tart and add the balance of the hazelnuts (you can use them whole or chopped)


Place back into the freezer for 5 – 10 minutes and serve with fresh cherries and coconut ice cream! Store in the fridge for up to a week.


Recipe inspiration: Kelfit Lifestyle

Photo cred: jozigirleats

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