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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Juli, I saw this recipe in my email this morning….This MADE me purchase your cookbook 🙂 I’m so happy it is available in the iBookstore. This will be an addition to the brussels sprouts and cornbread I bring to my sister’s for Thanksgiving. I’ve loved getting your emails, and seeing your progress and achievements. Your humor ROCKS, and I wish you all the very best.
Take care! And have an amazing Thanksgiving <3
Whoa whoa, PUMP THE BRAKES! Juli, you’re telling us that if we buy your cookbook you’ll give us more recipes to use along with it? So basically it’s a cookbook with no cover…just keeps getting bigger and bigger! Sounds like a steal to me.
Just remember for anyone that loves her FREE recipes, it’d be wise to support her in buying her cookbook so she is able to make a living and therefore able to continue making recipes free to us. If you don’t have it, add it to your Christmas list. I just checked Amazon, it’s $19.61
Juli- from one Coloradan to another, thank you for ALL your recipes. And just remember, there is always a smiling lamb somewhere out there.
Chocolate. Caramel. Psh. Get in my belly stat! So what did I do to get the full recipe? I ordered your book from Amazon, DUH. And it was on sale *high-five*. To the lovely ladies having a bitch fit over the “half recipe”…..get a real problem.
I am also making your whipped yams AND eggnog pumpkin pie for Thanksgiving *Heaven In My Mouth* Thank you for the hundreds of FREE recipes you share with us. We are so grateful (with the exception of a few grumpys, who either need to get laid or eat more chocolate, and wine. Wine makes everything better). Basically, I can’t wait for your cookbook to arrive, and to make this. Yummmm! Happy Thanksgiving!!!
Honestly, I don’t understand all the hate. I don’t have the cookbook (yet) either, but I am in no way upset about this post.
I remember reading your posts during the making of JBPC and know that you put your everything into that book. Why the heck wouldn’t you promote it!
Also, you have about a gazillion recipes on here that I turn to everytime I need to make something for some event. And even though this blog and The Paleo Kitchen pretty much have me covered, I will eventually be buying JBPC because 1. I have no doubt that it is amazing and 2. because why wouldn’t I support someone who puts her all into supporting us, her readers, that she doesn’t even know. For now, this recipe will have to wait until I have the book
Keep doing you Juli! Happy Thanksgiving!
I agree with others about the sending of half a recipe. If the recipe was posted on Facebook/Instagram with half the recipe I wouldn’t have minded, simply keep scrolling but this recipe was sent as an email offering the recipe to
subscribers, so yes, I’m disappointed that you chose that recipe with ‘conditions’. Everyone appreciates your generosity but I think people are simply disappointed because they love your recipes . Food for thought?
(No bitchiness/negative nancy intended)
I am thankful that you send any recipe at all. I disagree with the 1/2 recipe negative comments. If for whatever reason people don’t have the cookbook & don’t want it then they should sub their own idea.
If they are so distraught that they have to make a petty comment & unsubscribe, they should leave without comment. It’s simply rude to criticize you & your recipes. Perhaps it’s the holiday stress getting to them; however, I doubt it…probably just their personality.
I’m a first grade teacher who just finished parent/teacher conferences. So I’m a little sensitive to negative comments right now. For someone to pour their heart & soul into their job then be bashed because you didn’t go far enough to give them “enough” is so selfish. Just consider the source & remember some people have so little going for them; criticizing makes them feel powerful & important. Don’t let anyone tell you it’s “constructive criticism” because there is no such thing…
Thanks for ALL you do; hours in the kitchen creating recipes, testing recipes (I’m sure not all are winners the first time) spending $ for quality ingredients. Hours on the computer, email updates, free complete recipes, partial recipes. If you didn’t write a cookbook, market your cookbook & sell your cookbook where would the $ come to pay your expenses?
Have a Happy Thanksgiving. Enjoy your family….I look forward to more of your recipes, in any shape & form…
THANK YOU for this amazing recipe and for ALL of the free content that you put on the blog! I’ve gotten so many cool points from my friends with your recipes. I have an allergy to walnuts could I use pecans instead? Or do you have any other recommendations? Again thank you! Casey
thank YOU, casey! you could use any other nut you prefer, pecans would be great!
Love your recipes and love your cookbook! Having a really hard time finding maple sugar in San Francisco and don’t have time to order it online. Any suggestions for substitutions?
Thanks!
coconut sugar! it will just be a darker color than the maple sugar but still delicious!
Saw this recipe yesterday, didn’t want to even wait for Prime Amazon to ship me the little tart pans so ran to BB&B last night to purchase them so I can make this for Thanksgiving. Thanks so much Juli, for your free recipes, cookbooks and for your virtual support. It was great meeting you when you were in NYC! You are truly an inspiration. Can’t wait to make this (will post on instagram and tag you!)
you are awesome, marjorie! thank you so much for the support, can’t wait to see your treat on ig!!
I hadn’t bought your cookbook yet Juli, but this recipe looked so freaking amazing, that I just had to get it. I was too impatient to get it from Amazon, so used iBooks instead. Can’t wait to try it out!!