A gluten-free chocolate turtle tart made with Navitas Organics Bittersweet Cacao Wafers.

Gluten-free Turtle Tart Recipe

This dreamy dessert begins with a crumbly gluten-free pecan crust, followed by a velvety layer of salted vegan caramel. Crowned with a glossy vegan bittersweet chocolate ganache and generously topped off with roasted pecans and more vegan caramel, it's the perfect treat to enjoy with your loved ones.

INGREDIENTS

Crust:
1½ cups gluten-free oats
½ cup pecans
5 Tbsp. coconut oil, melted
2-3 Tbsp. pure maple syrup

Chocolate Layer:
½ can coconut milk
5 oz. Navitas Organics Bittersweet Cacao Wafers
2-3 Tbsp. pure maple syrup

Caramel Layer:
1 can coconut cream
⅔ cup coconut sugar
¼ tsp. salt

DIRECTIONS

For the vegan caramel, combine coconut sugar and coconut cream in a small saucepan and bring to a simmer.
Reduce heat and keep simmering over low heat for about 30-40 minutes, stirring every few minutes until it thickens.
Let caramel sauce cool and add salt. Set aside to let thicken while cooling.
Preheat oven to 350°F. Grease 9-inch tart pan with coconut oil and set aside.
For the crust, add oats and pecans to a food processor. Pulse until fine, then add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into tart and press up on sides. Bake for 10-15 minutes until crust appears golden brown. Let sit for 5-10 minutes, then transfer to a cooling rack.
For chocolate ganache layer, heat coconut milk and maple syrup in a small saucepan over medium heat. Transfer to a bowl, add in cacao wafers and let sit for 2 minutes. With a whisk or spatula, stir mixture into a creamy ganache.
Assemble tart by pouring ½ cup caramel into crust. Top with chocolate ganache and let sit in fridge for 2-3 hours. Drizzle with leftover caramel and top with pecans!

Makes 8-10 servings

 

Submitted by Julia Trigo | Delight Fuel from Scratch
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Image of Gluten-free Turtle Tart Recipe

Gluten-free Turtle Tart Recipe

Julia Trigo | Delight Fuel from Scratch

Servings

8-10

This dreamy dessert begins with a crumbly gluten-free pecan crust, followed by a velvety layer of salted vegan caramel. Crowned with a glossy vegan bittersweet chocolate ganache and generously topped off with roasted pecans and more vegan caramel, it's the perfect treat to enjoy with your loved ones.


Ingredients

    Crust:

  • 1½ cups gluten-free oats
  • ½ cup pecans
  • 5 Tbsp. coconut oil, melted
  • 2-3 Tbsp. pure maple syrup

    • Chocolate Layer:

  • ½ can coconut milk
  • 5 oz. Navitas Organics Bittersweet Cacao Wafers
  • 2-3 Tbsp. pure maple syrup

    • Caramel Layer:

  • 1 can coconut cream
  • ⅔ cup coconut sugar
  • ¼ tsp. salt
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Directions

  1. For the vegan caramel, combine coconut sugar and coconut cream in a small saucepan and bring to a simmer.
  2. Reduce heat and keep simmering over low heat for about 30-40 minutes, stirring every few minutes until it thickens.
  3. Let caramel sauce cool and add salt. Set aside to let thicken while cooling.
  4. Preheat oven to 350°F. Grease 9-inch tart pan with coconut oil and set aside.
  5. For the crust, add oats and pecans to a food processor. Pulse until fine, then add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into tart and press up on sides. Bake for 10-15 minutes until crust appears golden brown. Let sit for 5-10 minutes, then transfer to a cooling rack.
  6. For chocolate ganache layer, heat coconut milk and maple syrup in a small saucepan over medium heat. Transfer to a bowl, add in cacao wafers and let sit for 2 minutes. With a whisk or spatula, stir mixture into a creamy ganache.
  7. Assemble tart by pouring ½ cup caramel into crust. Top with chocolate ganache and let sit in fridge for 2-3 hours. Drizzle with leftover caramel and top with pecans!
Servings: 8-10
Submitted by:

Julia Trigo | Delight Fuel from Scratch