The Perfect Spring Dessert Treat

Hey Friends! I’ve been getting a lot of recipe requests for the Coconut Crusted Caramel Tart I made for our Passover Seder last week. This thing is totally delicious, easy to make, and feels light and fresh for spring. Enjoy!


 Coconut Crusted Caramel Tart

Caramel Filling Ingredients

  • 12-15 dates
  • Canned coconut milk
  • Vanilla extract
  • Pinch of salt

Caramel Filling Recipe

PaleOMG’s Caramel Pecan Bars Filling

Topping Ingredients

  • Sliced strawberries or other fruit
  • Chocolate chips (optional

Crust Ingredients

  • 2 cups unsweetened shredded coconut
  • 1 tbsp of honey
  • 2 egg whites
  • 1 tsp vanilla extract
  • Pinch of Salt

Directions for  Tart

  1. Preheat oven to 350F
  2. Grease a 9″ baking dish with coconut oil (preferably circular)
  3. Mix all the above ingredients in a mixing bowl until fully combined
  4. Press firmly and evenly into baking dish
  5. Bake in oven for 10-20 minutes (depending on your oven)
  6. Coconut should be lightly golden on top
  7. While crust is baking, make caramel filling according to PaleOMG’s recipe linked above
  8. Once crust has cooled, spread all over evenly
  9. Decorate with toppings of your choosing – I went with strawberries, blueberries, and chocolate chips

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