Ingredients

The following ingredients have 4 Servings
  • 1 9-inch pie crust of choice (* See notes)
  • 2 cups caramel sauce
  • 2/3 cups coconut cream (canned)
  • 1 cup chocolate (chopped)
  • 1/4 teaspoon salt

Instruction

  • Prepare the pie crust or store bought pie crust.
  • Spread the caramel sauce all over the bottom of the pie crust, covering the bottom generously. Refrigerate for 30 minutes, to firm up.
  • In a microwave safe bowl or small saucepan, heat up your coconut cream until warm. Once warm, remove from the heat and add the chopped chocolate. Let the chocolate sit for 2 minutes, before whisking into the cream to form a ganache. Let sit for 5 minutes, before pouring over the caramel tart. Refrigerate for at least 2 hours.
  • Once firm, top with salt and serve.