Lessons in Problem Solving: Chocolate-Caramel Tart revisited

20 Sep

I recently went gluten-free. Yes, I’ll still be baking with wheat to share recipes with you on the blog, but for my own purposes, eliminating gluten from my diet has done a world of good. The benefits have been pretty staggering, and I’ve finally stopped feeling like “I’m just doing this because it’s the trendy thing.” Even under the advice of a doctor, I thought, “This is stupid.” I don’t have a wheat allergy, I don’t have celiac, how could a mild intolerance be an actual problem?  My brother was once given a pair of shoes for an opera performance and they were far too small. The costumer’s response? “Suffer for art!!” And cooking is my art, after all.

But the hemo-doc thinks it could have an effect on my iron levels, so I decided to be a compliant patient.

I was initially annoyed, and then decided to see the situation as an opportunity. I would try new foods, post new recipes, and just…play in the kitchen. My only rule was to avoid the gluten-free baking mixes or specialty pre-packaged cookies. The last thing I wanted was to incorporate a lot of potato and cornstarch into my diet instead of using more whole grains in general. After a few days of perusing and one or two brief experiments…something magical happened.

What would you think if I told you that I could make the best candy bar in the world without a drop of flour, butter, or refined sweetener? Perhaps you might run screaming in the other direction, but then you wouldn’t get any and that would be very, very sad. Because it is literally one of the best tarts I have ever made. It may even trump the Nutella tart. This is basically my favorite candy bar turned into a pastry that will truly knock your socks off. Caramel, chocolate, and nuts…what’s not to like? I must be on to something, because it disappeared before my eyes when shared with friends.

Date-Almond Butter Caramel and Chocolate Tart

For the crust:

  • 1 ½ cups finely ground almonds
  • ½ cup toasted, shredded, unsweetened coconut
  • 2 tbsp. grade b maple syrup
  • 2 tbsp. coconut oil, melted
  • Pinch of salt

For the caramel filling:

  • 10 medjool dates, pitted and soaked in warm water for 30 minutes
  • 6 tbsp. almond butter
  • 6 tbsp. grade b maple syrup
  • 4 tbsp. coconut oil
  • 1 tsp. vanilla extract
  • Pinch of salt

For the chocolate ganache

  • 4 oz. unsweetened chocolate
  • 1/3 cup light or regular coconut milk
  • Grade b maple syrup to taste (I used a 4-5 tablespoons)

Preheat the oven to 350 degrees.

Combine the dry ingredients for the crust in a food processor and blend well.

20130919_171346[1]Mix together the coconut oil and maple syrup and then drizzle into the dry ingredients. Pulse this mixture until it begins to clump.

20130919_171358[1]20130919_171448[1]Press the crust into the bottom of a greased 9 or 10 in. tart pan with a removable bottom. Bake for 14 minutes or until golden brown and fragrant.

20130919_171729[1]20130919_173215[1]Cool the crust completely on a wire rack. I usually just refrigerate it for 20 minutes or so.

Prepare the caramel by combining the almond butter, maple syrup, coconut oil, vanilla and salt in a food processor and blend well.

20130919_172624[1]Add the drained, soaked dates and process until smooth. It may take a  few minutes.

20130919_174943[1]For the ganache, chop the chocolate and place it in a small bowl.

20130919_174301[1]Heat the coconut milk until it simmers, and then pour it over the chocolate. Allow it to sit for 5 minutes and then whisk until smooth.

20130919_175652[1]20130919_180016[1]Assemble the tart by spreading the caramel into the crust in an even layer.

20130919_174927[1]Refrigerate for a half hour or until the caramel begins to firm up. It will still be sticky, but it should be cool. Drizzle the chocolate ganache on top and voila! Scrumptious, candy-like tart.

20130920_052754[1]And there you have it, a delicious surprise that you can share with all of your gluten-free, vegan, or paleo friends. Nothing fake, no special ingredients, just good stuff that happens to be pretty good for you. Sort of. 😉

This whole experience has reminded me of the importance of creativity and ingenuity. I was so thankful once I began looking at the situation it through a different lens, and even though I know there’s nothing that will stop me from baking bread or craving pizza every so often, I can accept that by remembering that I can always cook, have a taste, and share with others. What an energizing lesson!

Ciao for now,

Neen

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2 Responses to “Lessons in Problem Solving: Chocolate-Caramel Tart revisited”

  1. Tegan September 23, 2013 at 4:45 pm #

    Just got done making this….I can tell right now from the bits and pieces I’ve tasted that it’s going to be awesome! However….4 oz of chocolate was WAY too much….and I think next time I’ll use 70% or 85% Dark chocolate, the unsweetened chocolate I used was BITTER and took much much more then 1 tsp of syrup to make palatable.

    • bananafish711 September 23, 2013 at 5:29 pm #

      Thank you for the feedback! I think super dark chocolate would work very well.

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