I absolutely positively 100% adore this recipe. I love it, I want it, I gotta have it. The leftovers are sitting in my fridge right now, just calling my name. And when I was deciding which dessert recipe to bring to my Friendsgiving, I immediately decided this one as soon as I made it for the first time. I need to throw it in the trash so I stop creeping at the fridge, cutting off tiny slices…every 10 minutes. I made this recipe based off my “Peanut Butter” Cream Pie that you can find in Juli Bauer’s Paleo Cookbook and can also find it on my site since I shared it with you all before the book came out! Just FYI, in this recipe I use a Vanilla Bean Caramel Sauce that you can find on page 250 in Juli Bauer’s Paleo Cookbook. If you have the book, finding this recipe will be easy and PS- I love you! If you don’t have my book quite yet, well now you have a million ways to get it so you can definitely make this recipe by Thanksgiving day! You can grab it on Amazon for 44% off, grab it online for 44% off or in stores at Barnes & Noble, or you can pick it up in Costco in Canada and nationwide here in the US, and you can also grab it at many independent book stores!
Thanksgiving is creeping up pretty quickly! Have you planned your menu yet? I’m planning to make blue cheese stuffed bacon wrapped dates and this chocolate caramel tart! We are getting our fitness on first thing in the morning then we are getting our mimosa brunch on with multiple mimosas and I’ve heard there will be a turducken gracing us with it’s presence during brunch. Have you ever tried one of those? This will be my first time and I’m not sure how I feel about it since I will be trying it in a CrossFit gym. I see gyms as cesspools of grossness. So the last thing I want to do is eat in one. Aw well, I’ll do it anyways. Then after getting tipsy, we will be heading to a friends house for a Friendsgiving and then have another Friendsgiving on Saturday. Best days of the year.
Guess what you guys? If you check my site on a regular basis, soon you’ll be noticing a difference…I’m giving my site a face lift soon! And the new website is almost done so you’ll be seeing it real soon! Since Google recently changed it’s policies and ranks sites lower if they are not mobile friendly, it was time to change up my site and make it easier for you to navigate and make Google like me more. So by Friday or by early next week, you’ll have a pretty new site to look at and you’ll no longer have a hard time finding what you need when you’re looking at the mobile site. Are you pumped as I am!?
Should we put Christmas lights up on our house? To me, that sounds like a lot of work. But I don’t want to be the lame neighbor who doesn’t try. The other day, I shoveled my driveway just to look like a good neighbor. Everyone else’s driveway and sidewalk melted within hours but I didn’t want to be the sh*t neighbor who didn’t try. It’s funny because in general life, I absolutely do not give a sh*t what people think, but when it comes to what my neighbors think, I care. What’s that about?
Who cares. Just go make this.
Thanksgiving No-Bake Chocolate Caramel Tarts
- Yield: 5 4-inch tarts 1x
Ingredients
For the caramel
- Vanilla Bean Caramel Sauce on page 250 in Juli Bauer’s Paleo Cookbook
For the crust
- 1 cup raw walnuts
- ½ cup raw almonds
- ⅔ cup maple sugar or coconut sugar
- ¼ cup unsweetened cocoa powder
- 5 tablespoons Tin Star Ghee Brown Butter, melted
- ½ teaspoon vanilla extract
- pinch of fine sea salt
For the topping
- 1 bag of dark chocolate chips (10 ounces)
- coarse sea salt, for garnishing
Instructions
- First, make the caramel then set aside to let cool a bit.
- Make the crust: Pulse the walnuts and almonds in a food processor until a nut meal begins to form. Then add the rest of the crust ingredients and pulse until completely combined.
- Press the crust mixture into the bottom of five 4-inch tart pans or 10-inch tart pan or a rectangle tart pan and up the sides as much as possible.
- Pour about 3 tablespoons of the caramel into the middle of each tart pan or pour all the caramel into one large pan, leaving a little bit of crust around the outsides (this will help the chocolate seal the tart later). Place in the freezer for about 5 minutes, until caramel is hard.
- While caramel hardens, melt chocolate in a double boiler. When caramel is hard, pour chocolate over the top of each caramel tart, covering all the caramel and smoothing the chocolate out to the sides of the tart. Sprinkle a pinch of coarse sea salt in the middle then place in the fridge for about 10 minutes, until chocolate is set and has hardened.
- Before serving, remove from refrigerator for 10-15 minutes then run a knife under hot water for a bit, wipe dry then slice.
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I get that the blog and your cookbooks are your job BUT HALF A RECIPE IS STILL HALF A RECIPE!
then use a different recipe, DEBRA!
Hahaha shit. This is just the best response ever. Couldn’t be more glad to have pre-ordered your book, or to have driven from Baltimore to Pitt to have you sign it in person. You rule. I wasn’t even going to make this this week, but now I am going to SOLELY because of your awesome response to this haha
Agreed!! Buy the book, buy the kindle book and get over it. I use her free recipes frequently and appreciate all her free workouts I can constantly look at. Thank you Juli!!!
Can’t wait to make this! I’m always looking for other dessert options. Happy thanksgiving!
Happy Thanksgiving, Bianca!
Woo hoo! Juli, I love the cookbook. Thanks for this recipe which I am adding to my Thanksgiving cheat day table! I just bought Lilly’s sugar free dark chocolate chips and bars.
After reading “Deep Nutrition” ,”Why We Get Fat” and “The Rosedale Diet” I am convinced we need to cut both grains and nearly all sugar, so I’ve been trying to sub as much as possible the sugars in even those yummy paleo recipes. Can’t wait to make this tomorrow!
i totally agree with you on that one, robin! sugar is the enemy…and the best all at the same time. hope you love the recipe on your special Thanksgiving day!
This dessert looks amazing! I’ve made a flourless chocolate cake that I keep sneaking to the fridge to snag another bite. We put our lights up because I just love Christmas. Join the group!
ugh i wish that cake was in my fridge right now, seriously loved that recipe!! ok, i’ll join in the xmas spirit!
Juli~
Honestly, all I really want are your abs transferred onto my mommy body.
I’ll get the cookbook in return and hope maybe by osmosis or something I’ll someday look like you. Freaking gorgeous.
And this dessert looks to die for. I don’t have the cookbook though, so my body is safe this Thursday.
HOWEVER, I will be putting it into my amazon cart and making it AS SOON as it arrives next week.
Thank you. We (husband, daughter and moi) LOVE The Paleo Kitchen. I know we’ll feel the same about your new one. I had to wait to buy another cookbook as, even though he loves the food, the husband can’t seem to grasp my Paleo cookbook fetish.
Happy T Day!
Debby
HA!! absolutely loved this comment! hopefully you love JBPC even more and your final understands the fetish. it’s a totally normal fetish, one that i share with you!
Juli – I have all your cookbooks. I like that you are posting new ways to get creative with recipes I already own.
I have pinned the recipe and am looking forward to making it in the future.
You ROCK!!!
awwwwww thank you SO much, Cherene! That is EXACTLY why I created it! hope you love the recipe!
Geez! It’s the holidays people!! Stop being such negative Nancys (sorry to all of the positive Nancys who get a bad rep)
I CANNOT wait to make this! I’ve been procrastinating getting the cookbook- I hoped someone would gift it to me but mainly because procrastination is what I do.
Thank you so much for your recipes, your wit, and your cookbook! I’m happy supporting you because of all the other awesome things and free recipes! (And I’ve heard AMAZING things about the cookbook!)
Sadly, I’m in the BFE and don’t have access to the book or my kitchen (I’m working this Thanksguving) so this will have to wait until after.
Happy Thanksgiving!
thanks for being so nice, Brittany, I really really appreciate it, especially after today! hope you have an amazing holiday!!
Juli, I read your blog all the time but this is my first time commenting. I am really struck by your main pic of the tart. It’s really good. I am looking closely at people’s pics because I want to learn food photography. Where did you learn? You do a really great job with it in general and it takes some major skills to do it well. I’d love to hear anything you have to say about your process with it.
I love creating recipes and am slowly slowly trying to create a blog. It’s very much on the back burner at the moment, but something I love and am aspiring to.
Holy crap I can’t believe the level of bitchiness going on about this recipe. People should be THANKFUL people like you post free recipes for them to use. Juli – I’ve been wanting to buy your cookbook but haven’t, now I’m doing it tomorrow. THANK YOU for all of your posts!
I moved to Germany this summer, and was going to wait to purchase your book due to the price (it’s twice the cost abroad – freight/customs). However based on this recipe, and frankly the really negative comments above, I’m buying it now. I’ve followed you for a few years now and I’m excited that your hard work has paid off. I’ve appreciated the hundreds of free recipes and tips, and I hope you know that you’ve changed far more lives than some of these comments make it seem. Happy to support you. Thank you!