Vegan Chocolate Caramel Tart
Ingredients
Brownie crust
- 1 cup Medjool dates (soaked in hot water 10 minutes)
- 1 3/4 cup raw pecans or almonds
- 5 tbsp cacao powder (or cocoa)
- 1 tbsp coconut oil
Caramel layer
- 1 1/2 cup Medjool dates (soaked in hot water 10 minutes)
- 3-4 tbsp tahini
- pinch of sea salt
- 1/2 tsp vanilla essence (optional)
Chocolate ganache
- 2 cans of high-quality coconut cream (400ml per can)
- 150-200g quality dark vegan chocolate
- 1 tsp vanilla essence
Preparation
Soak the dates in hot water for 10 minutes while blending 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. You can add more cacao if not chocolatey enough. Press down the crust with your hands in a tart mold with a removable bottom lined with parchment paper. Place it in the freezer while making the other layers.
Soak the dates in hot water for 10 minutes, then drain the water and blend them in a food processor along with the salt, tahini, and vanilla. Blend until smooth, scraping the sides 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 a cleaned blender, add the solid part of the coconut cream and while blending, slowly pour in the melted chocolate a little at a time. Add the vanilla and blend, then pour over the tart. Place in the fridge for 2-4 hours and serve with berries.
