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Gorgeous Chocolate-Hazelnut & Salted Caramel Tart


Paleo Chocolate Tart with Salted Caramel & Hazelnuts

If you look at this tart and think it’s amazing, let me confirm that it totally is. In fact, I gave it to 6-7 people to try and everyone loved it and couldn’t believe that it was actually paleo friendly. Even my boyfriend, who doesn’t have a sweet tooth at all, ate a full slice and raved about it along the way.

Paleo Chocolate Tart with Salted Caramel & Hazelnuts

The recipe for this tart comes from Let’s Eat Paleo cookbook by the most delightful The Merrymaker Sisters. Their e-book cookbook is filled with yummy, guilt-free paleo dishes, desserts, snacks and drinks but this tart – which was actually the last recipe in the book – caught my eye because it sounded and looked decadent, and I fancied a little weekend project. There are a few processes involved in this recipe, but it’s actually pretty straightforward to make as I discovered, possibly due to the easy to follow instructions from Emma and Carla. I took a few photos along the way to make it even easier for you follow.

Check out Emma & Carla’s recipe for Paleo Self-Saucing Chocolate Pudding.


Paleo Chocolate Tart with Salted Caramel & HazelnutsCook’s notes: I haven’t changed the recipe as such but I have amended some of the ingredients, simply because of what I had in my own pantry and because of my strange compulsion to tinker with things. I left comments where I amended ingredients in case you get their e-book (and you should!) and wonder why some things are slightly different.


4.7 from 3 reviews
Gorgeous Chocolate-Hazelnut & Salted Caramel Tart
Prep time
Cook time
Total time
Serves: 8-10
For the base
  • 1½ 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)
  • 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 topping
  • 100 g coconut oil
  • 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 toasting 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.

paleo-chocolate-tart-caramel-makingPaleo Chocolate Tart with Salted Caramel & HazelnutsShare this recipe on Pinterest

Chocolate Hazelnut & Salted Caramel Tart - Paleo, Gluten-free, Grain-free, Dairy-free Recipe

Make sure to check out Let’s Eat Paleo ebook from The Merrymaker Sisters for more delicious recipes and paleo cooking ideas.



    1. I had the same issue…I heated the mixture too much…so now you have to cool it down – in the fridge or into cold water (using ice cubes) – but make sure you stick around and keep whisking so it doesn’t seize up. Next time I’ll use soft BUT NOT COMPLETELY MELTED – coconut oil.

    1. Some people use flaxseed meal mixed with some water or chia seeds soaked in water but I haven’t tried it in this particular recipe.

  1. I am in the final stages of making this right now. Everything looking good! The “Carmel” is scrumptious. One thing I didn’t do that I wish I had was weight down the crust when baking. Mine made a big bubble in the center that I thought I could just gently push down, but no, it broke. Oh well! I think it will be ok. Making it for non paleo company tonight.

  2. This went down an absolute treat at a barbecue I went to last weekend, everyone loved it and commented on how it wasn’t too sickly sweet like caramel slice usually is. It was great fun to make too :)

  3. I have hazelnut flour on hand for another recipe. Can you say how much meal to use if you are not roasting/grinding your own hazelnuts?
    Looks delish!

  4. hello, in the filling ingredients you have crushed almonds, yet in the method for the filling they are not mentioned.. Do you use them? Also my ‘caramel’ filling is a lot browner than your filling.. how is yours more white/cream?
    Thanks :)

    1. It’s in this paragraph “Spread the caramel mixture over the 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.” – I sprinkled mine on top but you can add under the filling.

      Regarding the filling – I’m not sure how ‘a lot browner’ yours is but I don’t really have an answer for that :( That’s just the colour mine was. Maybe your dates are much darker?

      1. Hiya,
        sorry I got muddled up and thought that was in reference to the hazelnuts you kept aside from the base… So just to confirm they are mixed with the 2-3 tbls of hazelnuts kept aside from base and sprinkled on top of chocolate? Sorry it just looks so good I want it to be perfect.
        Also I don’t know whether my dates are much smaller but 150g was only about 7-8 dates, which doesn’t look like it provides enough filling do you think it would be ok to double it? Thanks

        1. Hi Danielle,

          Correct, because I wanted to roast all of the hazelnuts for my version I did both the base and filling amounts together and then reserved some to crush later for the filling. In the original recipe they sprinkled the reserved crushed hazelnuts on the bottom of the cooked based, before you pour in the filling, but I forgot to do that so instead I put mine on top, which I think makes it look much prettier. You can do either of those.

          I used about 20 dates. I looked at my 500g pack of Medjool dates and took out what would be about 150g, when counted it was about 19-20 dates. They were medium sized based on all other dates I’ve ever used. Not sure how you’re getting 7-8 dates in 150g, maybe they are very big. But yes, increase the amount. Once soaked, and you start whizzing them up with coconut cream, if you find that the mixture it too thick and sort of comes together rather than staying semi-runny, just add a little more coconut milk or cream until you get a similar consistency.

          I hope that helps :) I am sure you will end up with a tasty tart. Let me know if you have any other questions.


  5. Hey! This looks amazing but can I use any other nut like cashews or walnuts in place of hazelnuts? Thank you!

  6. Made this today!

    So easy and fun.

    The chocolate topping was very VERY runny though but did set once in deepfreeze.
    The inlaws are coming over tomoro afternoon….hope it impresses, I’m too scared to taste ;)

  7. This might be a silly question, but how do I get the tart out of the pan? I know greasing will make it not stick, but I’m not usually successful in removing baked goods from pans without destroying them…

    1. Hi Marcelle,

      You can get a tart tin with a removable bottom, kind of like those spring forms. If you were using a tart tin with the bottom attached to the sides, I would cool the tart and then gently remove to a plate before filling it with the caramel and chocolate. My tin has a bottom that is not attached so I simply pull down the sides once it’s all set.I hope that makes sense.


  8. :) :) :) Oh MY FOOD! Your tart looks to die for! We’re so happy to hear that you love the recipe as well as the book! Thanks for such a raving review – means the world to us, Irey! e + c

  9. That isn’t my usual chocolate treat. But it looks amazing and I can’t wait to try it. Thanks for sharing Irey!

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