Thursday, April 14, 2016

Salted Caramel Chocolate Pecan Tarts: Gluten-free

Today is National Pecan Day! I always search specific food company sites and associations for good recipes about their products. I found this recipe on the Diamond Nuts website. These Salted Caramel Chocolate Pecan Tarts are Gluten-free and perfect for Passover, too.


3/4 cup Diamond of California® chopped pecans
1 cup almond flour
1/8 tsp salt
1/4 teaspoon gluten-free baking soda
1 tsp cinnamon
1 tsp vanilla
4 Tbsp coconut oil or cold butter
3 Tbsp 100% pure maple syrup
1 Tbsp flax meal
3 Tbsp water or 1 egg

Caramel Sauce 
3 Tbsp coconut sugar
2 Tbsp coconut cream
1/8 tsp sea salt

Chocolate Sauce
2 Tbsp coconut cream
3 Tbsp semi-sweet chocolate chips or chopped dark chocolate

Heat oven to 350°F.
Spray mini muffin tin with organic cooking spray.
Place pecans in food processor and process until you have coarse flour.
Add almond flour, salt, baking soda, cinnamon, coconut oil, maple syrup, flax, water or egg, and vanilla and pulse until a ball of dough forms. Press dough into mini muffin tin. Press down to make sure of an even layer. Bake for 12-15 minutes until middle is set.
While these are baking, prepare caramel sauce. Place coconut sugar and coconut cream in small saucepan. Continue to stir until melted and completely smooth and bubbly. Remove from heat and add salt. Stir again. Set aside.
Prepare chocolate sauce by placing coconut cream in small saucepan. Continue to stir until melted. Add chocolate chips (or chopped chocolate) and stir until completely smooth and bubbly. Remove from heat.
Once tarts are finished baking, take spoon and press down center to form indent. Gently spoon caramel sauce into center of each tart, then spoon chocolate sauce on top of caramel sauce. Top with  tiny bit of extra sea salt and finely chopped pecans.
Place in refrigerator for at least an hour until set.

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