Salted Caramel Chaga Chocolate Tart

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This Salted Caramel Chaga Chocolate Tart has a sweet chocolaty crust, a salted caramel drizzle, and a thick chocolate chaga ganache layer topped with sea salt! This pie recipe is the epitome of decadence!

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SALTED CARAMEL CHAGA CHOCOLATE TART

Jayde
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Servings 10

Ingredients
  

Crust

  • 1 cup medjool dates pits removed
  • 3 tbs. coconut oil
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 tbs. cacao powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 tsp. vanilla extract
  • 3 tbs unsweetened apple sauce

Chocolate

  • 1 can full-fat coconut milk
  • 1 tbs. grass-fed gelatin
  • 2 tbs. coconut oil
  • 1 tbs. Nutridom Canada's Chaga Powder
  • 450 grams unsweetened or bittersweet organic chocolate chips
  • 1/2 cup maple syrup

Caramel Sauce

  • 1/3 cup honey
  • 1 tsp. coconut oil or ghee
  • 1/3 cup full-fat coconut milk
  • pinch sea salt

Instructions
 

Crust

  • Preheat the oven to 350°F.
  • In a high-speed blender, add in the dates and blend for one minute. Add in the coconut oil and blend for another 30 seconds.
  • Add in the remaining crust ingredients to the blender and blend until fully mixed. Approximately 1-2 minutes. You may need to scrape down the sides.
  • Add the mixture to a 9-inch pie or tart pan and press the dough out with your fingers. Bring the dough to the tops of the pan and make sure there are no cracks in the crust.
  • Once the dough is in the pan, bake in the oven for 15 minutes or until golden. Remove the crust from the oven and let it cool for 30 minutes.

Chocolate

  • In a medium sauce pan on medium heat, combine the coconut milk, coconut oil, chocolate chips and maple syrup.
  • Next, whisk the gelatin and chaga powder until well combined.
  • Let the mixture rest until it is room temperature. Pour the mixture into the cooked pie crust and place in the fridge for 3-4 hours to set.

Caramel sauce

  • In a small sauce pan, simmer the honey for 5 minutes while stirring frequently.
  • Remove from the heat and add in the coconut oil, coconut milk and salt. Mix well to combine.
  • Add the saucepan back to the heat and simmer for 15 minutes. Stir frequently so it does not burn.
  • Remove from the heat and let it cool and thicken.
  • Once the caramel sauce has thickened and cooled, drizzle it over the chocolate tart.
  • Sprinkle on some sea salt and enjoy.

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