Vegan Chocolate Caramel Tart
Ingredients
Brownie crust
- 1 cup Medjool dates (soaked in hot water 10 minutes)
- 1 3/4 cup of raw pecans or almonds
- 5 tbsp cacao powder (or cocoa)
- 1 tbsp of coconut oil
Caramel layer
- 1 1/2 cup of Medjool dates (soaked in hot water 10 minutes)
- 3-4 tbsp of tahini
- pinch of sea salt
- 1/2 tsp of vanilla essence (optional)
Chocolate ganache
- 2 cans of high-quality coconut cream (400ml per can)
- 150-200gr quality dark vegan chocolate
- 1 tsp of vanilla essence
Preparation
Soak the dates in hot water while you blend the nuts in a high-speed blender or food processor until fine, then add the cacao, dates and water and blend until it becomes a slightly sticky dough.
Press down the crust with your hands in a tart mold with a removable bottom lined with bands of parchment paper and place it in the freezer while you make the other layers.
Soak the dates in water, then drain the water and blend them in a food processor along with the salt, tahini and vanilla until smooth, scraping the side of the blender if required.
Spread the caramel layer on top of the brownie crust and place it in the freezer while making the chocolate ganache.
In a saucepan over medium heat, stir the dark chocolate until melted.
In your cleaned blender, add the top of the coconut cream and while blending slowly pour a little bit of the melted chocolate a little bit at a time to blend well.
Add the vanilla and blend, then pour on top of the tart.
Place in the fridge for 2-4 hours and top with berries before serving
