Salted Caramel Chocolate Tart
This is a wonderful delicious tart – ready in no-time, really easy to make with just a handful of ingredients – the best vegan chocolate dessert ever!
This tart can be made into bars as well (just keep the tart overnight in the fridge for it to firm up more). I used pistachio and desiccated coconut to decorate it, but you can use anything from fresh berries, chopped almonds, yoghurt, chocolate sauce, let your imagination run wild!
This is a no-bake recipe, vegan, gluten-free, soy-free, and refined-sugar-gree.
- Cuisine: Desserts
- Time: 1h
- Servings: Makes 12 portions
- Requires: Chopping board, chefs knife, loose base tart tin, whisk, spatula, mixing bowl, blender. fridge
Ingredients
⦁ 150g coarsely chopped almonds
⦁ 100g almond flour
⦁ 50g chopped dark chocolate
⦁ 30g raw cocoa powder
⦁ 60ml melted coconut oil
⦁ 60ml organic maple syrup
For the salted caramel layer:
⦁ 250g pitted dates
⦁ 50ml organic maple syrup
⦁ 70ml melted coconut oil
⦁ 100ml plant milk
For the dark chocolate ganache:
⦁ 250 g chopped dark chocolate
⦁ 80g salted caramel sauce
⦁ 200 g coconut cream
⦁ 15 g raw cocoa powder
⦁ pinch of pink Himalayan salt
Method
⦁ Add all the crust ingredients into a large bowl and mix them up until you get a consistent composition.
⦁ Oil the base and the side of the loose base tart tin with a bit of melted coconut oil before pouring the composition in so you can take it out more easily
⦁ Press the composition into the tart tin until it forms an even layer on the base and up the sides.
⦁ Let it cool down in the fridge for one hour.
⦁ Once it’s all firm, gently lift up the loose base of the tin to take out the crust and set it aside on a serving platter
For the salted caramel layer:
⦁ Soak the dates for 30mins until they’re soft
⦁ Blend the softened pitted dates, the maple syrup, the melted coconut oil and the plant milk into a high-speed blender until smooth
⦁ Set 80g of the caramel sauce aside to use it for the chocolate ganache
⦁ Spread the rest of the caramel sauce into an even layer on the bottom of the crust
⦁ Refrigerate for 30mins
For the dark chocolate ganache:
⦁ Add all the ganache ingredients into a saucepan and heat them on medium-low heat until the chocolate has melted and you get a smooth mixture
⦁ Let it cool until warm
⦁ Pour the ganache of the salted caramel layer and smooth out the top
⦁ Refrigerate for 2-3 hours (or overnight) for the ganache to have time to set
Serve with a pinch of a sprinkling of sea salt and any other topping of your preference.
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