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Paleo Chocolate Tart with Salted Caramel & Hazelnuts

Paleo Chocolate Tart With Hazelnut & Salted Caramel

  • Author: Emma & Carla Papas
  • Prep Time: 40 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 mins
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: French


The most delicious paleo chocolate tart with hazelnut base and salted caramel filing. It’s a great dessert for special occasions.



For the base

  • 1.5 cups almond meal
  • 1 cup hazelnuts
  • 2 tablespoons coconut oil melted or soft
  • 1 egg
  • 1 tablespoon maple syrup or honey (Natvia was used in the eBook recipe)
  • 1 teaspoon vanilla extract or essence

For the caramel filling

  • 150 g pitted dates (about 20 Medjool dates, soaked in boiling water for at least 10 minutes)
  • 1 cup coconut cream (coconut milk was used in the eBook, see notes on the cream)
  • 1 tablespoon soft or melted coconut oil
  • 1 teaspoon vanilla extract or essence
  • 1 teaspoon sea salt or himalayan pink salt
  • 2 tablespoon crushed almonds

For the chocolate ganache topping

  • 100 g coconut oil (a little more than 1/3 of a cup)
  • 6 tablespoons raw cacao powder
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180 °C / 355 °F. Grease a 22-cm tart tin (my tart was 26cm, so the tart might have ended up a little thinner, but still worked as you can see).
  2. Start with the base.The recipe uses raw hazelnuts but I decide to do a little roasting beforehand, to give them richer flavour. Heat a small frying pan and add the hazelnuts (1 cup + the 2 tablespoons for the filling). Cook over medium heat for 3-4 minutes, swirling frequently to prevent burning, until lightly browned on all sides. Remove and cool for a few minutes.
  3. Place 1 cup of the hazelnuts in a food processor (the girls used a Vitamix, I used a standard food processor). Reserve 2-3 tablespoons for later. Grind and process them into fine meal, for about a minute. Add the almond meal, coconut oil (I didn’t even melt mine), egg, maple syrup (girls used Natvia and you could use any other natural sweetener) + vanilla. Whiz again until the mixture comes together.
  4. Scoop the mixture out and make it into a large ball. Place and flatten between 2 sheets of baking paper (about 50x50cm). With a rolling pin, roll out the base to about 3mm thick (mine was more like 5cmm). When rolling, start from the middle and roll to the edges in different directions. Peel the top layer of baking paper off, then flip the base over the tart tin. Be gentle. My base broke a little but you just fill in any gaps with your fingers. Make sure the area where the sides and the base meet is filled, a little thicker if possible.
  5. Place a round layer of baking paper over the base and fill with baking beads. I used uncooked chickpeas. Bake in the oven for 10 minutes, remove the baking beads and bake for a further 10 minutes or until golden brown. I turned the oven to 170°C for the second 10 minutes. Set aside to cool, in the tin.
  6. Now for the filling. Drain the water from the soaked dates. In the food processor, whiz the dates, coconut oil and vanilla until they foam a thick paste. Add the coconut cream or milk and salt, whiz again until really smooth (about a minute, scrapping the sides as you go).
  7. Spread the caramel mixture over the cooked base and place in the freezer for about 20-30 minutes. You can sprinkle the crushed hazelnuts over the base before adding the caramel but I sprinkled mine on top of the chocolate layer instead.
  8. Now to make the chocolate topping. In a double boiler (a bowl placed over simmering water), melt the coconut oil, honey and vanilla. Stir until combined. Sift in the the raw cacao powder (I just added it in without sifting) and whisk continuously until smooth. I’d say about 20-30 seconds, you don’t want to overcook it. Pour the chocolate topping over the caramel and spread with a spatula. Sprinkle with crushed hazelnuts. Place in the freezer for 5 minutes.
  9. That’s it! Slice and serve with whatever you like – berries, coconut cream, etc. Store any leftovers covered in the fridge for up to 5 days.


Coconut cream is simly the thickened part of the coconu milk you get in a can. Make sure to get full-fat coconut milk and leave it in the fridge for a few hours. Don’t shake the can before opening!


  • Serving Size: 1 slice
  • Calories: 470
  • Sugar: 35.4 g
  • Sodium: 244.8 mg
  • Fat: 31.1 g
  • Saturated Fat: 16.2 g
  • Carbohydrates: 46 g
  • Fiber: 7.5 g
  • Protein: 7.7 g
  • Cholesterol: 18.6 mg
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