Pumpkin Caramel and Chocolate Ganache Tart with Potato Chip Coconut Crust- Vegan and Gluten Free

• Vegan
• Gluten free

• Produce

  • 1/4 cup Pumpkin puree, unsweetened

• Canned Goods

  • 2 cup Coconut milk, canned unsweetened

• Baking & Spices

  • 1 cup Brown sugar
  • 2 cups Chocolate chips, vegan
  • 2/3 cup Coconut flour
  • 1 Fleur de sel or flaky sea salt
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Nuts & Seeds

  • 3 cups Coconut, unsweetened

• Snacks

  • 13 oz Potato chips

Found on heatherchristo.com

Ingredients

• Pumpkin Caramel:
• 1 tablespoon coconut oil
• 1 cup brown sugar
• 1 cup canned unsweetened coconut cream (I get mine at Trader Joes)
• ¼ cup unsweetened pumpkin puree
• 1 teaspoon kosher salt
• Ganache:
• 1 cup canned unsweetened coconut cream (I get mine at Trader Joes)
• 2 cups vegan chocolate chips
• Coconut Potato Chip Crust:
• 3 cups unsweetened shredded coconut
• 13 ounces potato chips
• ⅔ cup coconut flour
• ¼ cup melted coconut oil
• fleur de sel or flaky sea salt
• Pumpkin Caramel:
• 1 tablespoon coconut oil
• 1 cup brown sugar
• 1 cup canned unsweetened coconut cream (I get mine at Trader Joes)
• ¼ cup unsweetened pumpkin puree
• 1 teaspoon kosher salt
• Ganache:
• 1 cup canned unsweetened coconut cream (I get mine at Trader Joes)
• 2 cups vegan chocolate chips
• Coconut Potato Chip Crust:
• 3 cups unsweetened shredded coconut
• 13 ounces potato chips
• ⅔ cup coconut flour
• ¼ cup melted coconut oil
• fleur de sel or flaky sea salt

Directions

• Preheat the oven to 350 degrees and get out a 10” round tart shell.
• For the caramel:
• In a saucepan, combine the coconut oil, brown sugar, coconut cream and pumpkin puree and salt. Whisk together and bring to a simmer over medium-high heat, cooking for about 8 minutes. Set aside to cool and thicken up.
• For the ganache:
• In a saucepan bring the coconut cream to a simmer over medium-high heat and then add the chocolate chips. Pull the saucepan off the heat and whisk in the chocolate chips and then set aside to cool and thicken.
• In the bowl of a food processor pulse the coconut and potato chips until you have a crumb and then add the flour and the coconut oil until you have a crumbly dough. Press the dough into the tart shell, pushing up a thicker layer for the crust.
• I put the tart shell on a baking sheet and then bake for 30 minutes until the crust is golden. Let the crust cool and then pour in the caramel, spreading it evenly over the tart crust. Pour the ganache on top and gently smooth it to the edges. Sprinkle the salt over the top of the ganache.
• I popped my tart into the freezer for 15 minutes so that I could get a nice clean slice through the chocolate and caramel before I served this tart.
• Preheat the oven to 350 degrees and get out a 10” round tart shell.
• For the caramel:
• In a saucepan, combine the coconut oil, brown sugar, coconut cream and pumpkin puree and salt. Whisk together and bring to a simmer over medium-high heat, cooking for about 8 minutes. Set aside to cool and thicken up.
• For the ganache:
• In a saucepan bring the coconut cream to a simmer over medium-high heat and then add the chocolate chips. Pull the saucepan off the heat and whisk in the chocolate chips and then set aside to cool and thicken.
• In the bowl of a food processor pulse the coconut and potato chips until you have a crumb and then add the flour and the coconut oil until you have a crumbly dough. Press the dough into the tart shell, pushing up a thicker layer for the crust.
• I put the tart shell on a baking sheet and then bake for 30 minutes until the crust is golden. Let the crust cool and then pour in the caramel, spreading it evenly over the tart crust. Pour the ganache on top and gently smooth it to the edges. Sprinkle the salt over the top of the ganache.
• I popped my tart into the freezer for 15 minutes so that I could get a nice clean slice through the chocolate and caramel before I served this tart.