This delightful 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. The perfect treat to enjoy with your loved ones.
Turtle treats, traditionally made with caramel, chocolate, and pecans, are a classic favorite for many. Now, imagine merging that delectable combination with a tart – a crispy crust filled with all those gooey and crunchy delights. What’s more, this version is gluten-free and dairy-free made with my delicious vegan caramel.
If you are a caramel fan like me, check out some of these yummy recipes:
Tahini Caramel Linzer Cookies
Salted Caramel Chocolate Cupcakes
Tahini Caramel Granola
Vegan Caramel and Cashew Mini Ice Cream Pops
Gluten-free Samoa Cookies
How to prepare this indulgent tart:
vegan caramel
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 the caramel sauce cool and add salt. Set aside and it will thicken even more while cooling.
gluten-free crust
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside. For the crust add oats and pecans into a food processor. Pulse until fine and then add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
chocolate ganache
For the chocolate ganache layer, heat coconut milk and maple syrup in a small saucepan over medium heat until it’s hot. Transfer into a bowl, add in chocolate wafers and let sit for about 2 minutes. With a whisk or spatula stir mixture into a creamy ganache and make sure all of the chocolate wafers have melted. Assemble the tart. Pour ½ cup of caramel into the crust. Top off with chocolate ganache and let sit in the refrigerator for about 2-3 hours. Drizzle with leftover caramel and top off with pecans. ENJOY!
This gluten-free turtle tart is the perfect blend of crispy, chewy, gooey and crunchy. The rich flavors and textures make it a dessert that everyone will love, gluten-free or not. Save this recipe and enjoy your sweet indulgence.
If you happen to make this super yum gluten-free turtle tart, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Turtle Tart
This delightful 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. The perfect treat to enjoy with your loved ones.
Ingredients
Ingredients Crust:
- 1 1/2 cups gluten-free oats
- 1/2 cup pecans
- 5 tbsp coconut oil, melted
- 2-3 tbsp maple syrup
Ingredients Chocolate Layer:
- 1/2 can of coconut milk
- 5 oz chocolate chips, I used Navitas Organics Bittersweet Chocolate Wafers
- 2-3 tbsp maple syrup
Ingredients Caramel Layer:
- 1 can of coconut cream
- ⅔ cup coconut sugar
- ¼ tsp salt
Instructions
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 the caramel sauce cool and add salt. Set aside and it will thicken even more while cooling.
4. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside.
5. For the crust add oats and pecans into a food processor. Pulse until fine and then add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
6. For the chocolate ganache layer, heat coconut milk and maple syrup in a small saucepan over medium heat until it’s hot. Transfer into a bowl, add in chocolate wafers and let sit for about 2 minutes. With a whisk or spatula stir mixture into a creamy ganache and make sure all of the chocolate wafers have melted.
7. Assemble the tart. Pour ½ cup of caramel into the crust. Top off with chocolate ganache and let sit in the refrigerator for about 2-3 hours. Drizzle with leftover caramel and top off with pecans. ENJOY!