Vegan Raw Caramel Chocolate Ganache Tart
Ingredients
Raw brownie tart crust
- 1 cup Medjool dates
- 1 3/4 cup raw pecans or almonds
- 5 tbsp cacao powder
- 1 tbsp water or coconut oil
Vegan date caramel layer
- 1 1/2 cup Medjool dates
- 4 tbsp tahini
- pinch sea salt
- 1/2 tsp vanilla essence
Vegan chocolate ganache
- 2 cans high quality coconut cream
- 150 g dark chocolate
- 1 tsp vanilla essence
Preparation
Brownie tart crust
Soak the dates in hot water while you blend the nuts in a high-speed blender or food processor until fine
Add the cacao, dates and water and blend until it becomes a slightly sticky dough
Add more cacao if not chocolatey enough
Press down the crust with your hands in a tart mould with a removable bottom lined with bands of parchment paper
Place it in the freezer while you make the other layers
Date caramel
Soak the dates in water then drain the water and blend them in a food processor along with the salt, tahini and vanilla
Blend until smooth, scraping the side of the blender if required
Spread the caramel layer on top of the brownie crust
Place it in the freezer while making the chocolate ganache
Chocolate ganache
In a saucepan over medium heat, stir the dark chocolate until melted or melt in the microwave in a bowl for 20-30 seconds
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 a bit more before pouring on top of your tart
Tips
If you live in a cold climate or if your coconut cream was in the fridge, heat up slightly the coconut cream before blending with the melted dark chocolate so it doesn’t harden up when touching the cold coconut cream
