Everybody needs a treat now and then, something indulgent, something so good it is bad…or in the case of this recipe, something sooo good and not bad at all!
I found this recipe in Vegan Life. A guilt free chocolate, salted caramel tart, with a healthier combination of ingredients than most cereal bars. The tart is 80% nuts and dates and doesn’t take much time or method, with the trusty blender back in action.
The caramel combination is tasty enough to make and eat on its own, and can be served with my banana pancakes or as a simple energy pot. Mr. B licked several spoons and bowls in the making of this recipe and felt like it gave him an energy boost for a number of hours afterwards, provoking him into going for a run so he could come back and eat some more.
You can make this vegan/dairy free by using vegan chocolate, or use milk chocolate if you prefer.
Ingredients
Base:
- 150g (1 cup) hazelnuts
- 150g (1 cup) almonds
- 100g (1/2 cup) pitted dates
- 1 tbsp. organic vanilla extract
- 2 tbsp. coconut oil
Caramel layer
- 300g (1.5 cups) pitted dates
- 150g (1/2 cup) cashew butter
- 10-12 tbsp. water
- 10 tbsp. coconut oil
- ½ tsp. sea salt
Chocolate layer
- 300g (2 cups) good quality vegan dark chocolate
Optional:
- You can use walnuts instead of hazelnuts
- You can use milk chocolate if you are not vegan
- You can use a flavored chocolate if you want to add a different dimension, e.g. mint chocolate
Method
- Line the base of a 24cm round non-stick cake tin with baking paper
- To make the base, blend the nuts to a flour-like consistency in a blender. Add the dates, vanilla extract and coconut oil and blend again till the mixture resembles breadcrumbs. Press it firmly into the base of the tin, making sure it is evenly spread
- Put all the ingredients for the caramel layer into the same blender (it should be reasonably clean) and blend till super-smooth and caramel-like. This may take 5-10 minutes depending on how powerful your blender is. You may need to add water if it is a bit clumpy rather than smooth
- Spread evenly on the top of the base layer in the tin, doing your best to smooth the caramel layer. Place in the fridge while you prepare the chocolate
- Gently melt the chocolate in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water). Remove from the heat and pour over the caramel layer
- Put into the fridge and leave to set until the chocolate is solid. Use a hot knife to cut this tart, it will help to cut through the chocolate without it cracking
