Pumpkin Caramel and Chocolate Ganache Tart with a Potato Chip Coconut Crust- Vegan and Gluten Free from HeatherChristo.com

Happily, by the time you read this I will be sipping margaritas and swimming in vats of guacamole and pico de gaillo down in Cabo San Lucas.

Hopefully I will have forgotten all about daily life by now and will be gratefully existing in a vacation bubble for a few days. I have about 1000 bottles of sunscreen packed (if you have seen me in real life, I am basically translucent white with a nice blue tinge that will be somewhat balanced by a generous slathering of self tanner), the widest brimmed hat and largest sunglasses you have ever seen, a loaded kindle and a big old smile.

Any reading suggestions by the way? When I have the time I cover a book a day or so, so I am always looking for new suggestions!!

Pumpkin Caramel and Chocolate Ganache Tart with a Potato Chip Coconut Crust- Vegan and Gluten Free from HeatherChristo.com

Ok, onto the food! So, I have had a recipe crush on this Salted Chocolate Tart with Kettle Chip Crust for years. I mean, who wouldn’t want to eat chocolate and potato chips all in one gorgeous tart?

With the Holidays here, I really wanted to make a version of this. But due to all of the dietary restrictions around here, I just used this recipe as inspiration (YUM!) I wound up creating the most indulgent dessert maybe ever: Pumpkin Caramel and Chocolate Ganache Tart with Potato Chip Coconut Crust. I know that was kind of a mouthful, but all of those components were just the thing to bring all the flavors together!

Pumpkin Caramel and Chocolate Ganache Tart with a Potato Chip Coconut Crust- Vegan and Gluten Free from HeatherChristo.com

I added coconut, coconut oil and coconut flour to the crust to help it hold together and give some natural sweetness to the salty potato chips.

The caramel (OH MY GAWD!!) is thick and creamy and has pumpkin in it! And then just a thick classic ganache made with coconut cream instead of regular cream.

Combine, the results are pure magic, and a perfect Holiday dessert!

Pumpkin Caramel and Chocolate Ganache Tart with a Potato Chip Coconut Crust- Vegan and Gluten Free from HeatherChristo.com

Pumpkin Caramel and Chocolate Ganache Tart with Potato Chip Coconut Crust- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
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
Instructions
  1. Preheat the oven to 350 degrees and get out a 10” round tart shell.
  2. For the caramel:
  3. 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.
  4. For the ganache:
  5. 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.
  6. 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.
  7. 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.
  8. 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.

 

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pumpkin-caramel-and-chocolate-ganace-tart-with-potato-chip-coconut-crisp-vegan-and-gluten-free-from-heatherchristo-com

Pumpkin Caramel and Chocolate Ganache Tart with a Potato Chip Coconut Crust- Vegan and Gluten Free from HeatherChristo.com

Happily, by the time you read this I will be sipping margaritas and swimming in vats of guacamole and pico de gaillo down in Cabo San Lucas.

Hopefully I will have forgotten all about daily life by now and will be gratefully existing in a vacation bubble for a few days. I have about 1000 bottles of sunscreen packed (if you have seen me in real life, I am basically translucent white with a nice blue tinge that will be somewhat balanced by a generous slathering of self tanner), the widest brimmed hat and largest sunglasses you have ever seen, a loaded kindle and a big old smile.

Any reading suggestions by the way? When I have the time I cover a book a day or so, so I am always looking for new suggestions!!

Pumpkin Caramel and Chocolate Ganache Tart with a Potato Chip Coconut Crust- Vegan and Gluten Free from HeatherChristo.com

Ok, onto the food! So, I have had a recipe crush on this Salted Chocolate Tart with Kettle Chip Crust for years. I mean, who wouldn’t want to eat chocolate and potato chips all in one gorgeous tart?

With the Holidays here, I really wanted to make a version of this. But due to all of the dietary restrictions around here, I just used this recipe as inspiration (YUM!) I wound up creating the most indulgent dessert maybe ever: Pumpkin Caramel and Chocolate Ganache Tart with Potato Chip Coconut Crust. I know that was kind of a mouthful, but all of those components were just the thing to bring all the flavors together!

Pumpkin Caramel and Chocolate Ganache Tart with a Potato Chip Coconut Crust- Vegan and Gluten Free from HeatherChristo.com

I added coconut, coconut oil and coconut flour to the crust to help it hold together and give some natural sweetness to the salty potato chips.

The caramel (OH MY GAWD!!) is thick and creamy and has pumpkin in it! And then just a thick classic ganache made with coconut cream instead of regular cream.

Combine, the results are pure magic, and a perfect Holiday dessert!

Pumpkin Caramel and Chocolate Ganache Tart with a Potato Chip Coconut Crust- Vegan and Gluten Free from HeatherChristo.com

Pumpkin Caramel and Chocolate Ganache Tart with Potato Chip Coconut Crust- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
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
Instructions
  1. Preheat the oven to 350 degrees and get out a 10” round tart shell.
  2. For the caramel:
  3. 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.
  4. For the ganache:
  5. 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.
  6. 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.
  7. 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.
  8. 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.