This dates caramel chocolate tart is gorgeous, decadent, chocolaty, and salty-sweet perfection.
It requires just 7 ingredients!
Not only is it insanely delicious, but it’s gluten-free, vegan, and doesn’t require baking!
INGREDIENTS (6”)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
*Double the batch for 8-9” tart tin.
CRUST
• 6-7 (130g) Medjool dates, pitted
• 3/4 cup raw pecans (or raw walnuts)
• 2 Tbsp raw cacao powder
• 1 Tbsp cacao nibs (optional)
• Pinch sea salt
DATES CARAMEL
• 6-7 (130g) Medjool dates, pitted
• 4 Tbsp scoopable coconut cream
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
GANACHE
• 1/2 cup (90g) vegan chocolate chips (we use 70%)
• 4 Tbsp scoopable coconut cream
FOR TOPPING (optional)
• Flaky sea salt
Instructions
1. CRUST: Add pecans, cacao or cocoa powder, and salt to a food processor, and pulse until a fine meal is achieved. Add dates. Process until fully combined.
2. Transfer the crust mixture to your tin and press it evenly across the bottom and up the sides of the tin. Transfer to the freezer to set for 30 minutes.
3. CARAMEL: Place all ingredients for caramel in the food processor. Process until the mixture is lightened in colour and very thick and smooth. Remove the crust from the freezer and add the caramel filling to the crust. Spread into an even layer and return to the freezer to set while you prepare the ganache.
4. Make ganache.
5. Remove the tart from the freezer and pour the chocolate ganache over the top of the caramel layer. Smooth over the top layer and place back in the freezer to set for at least 1 hour, or as long as overnight.
6. Once set, remove from the freezer and let the tart warm up for about 15. If it sticks, let it warm up a bit more.
7. Store leftovers covered in the fridge for up to 5 days, or freeze for up to 1 month.
#vegan #glutenfree #plantbased
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