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Rich Chocolate Tart with a Creamy Caramel Filling

Rich Chocolate Tart with a Creamy Caramel Filling
Time
Soak: 2-4 hours. Prep: 20 mins. Chill: 4 hours.
Contributed by
Kyra Corrigan
Serves
14
A decadent, rich vegan tart that will win over any chocolate lover! Incredibly smooth and creamy with no baking required.

  1. In a high-powered blender or food processor, blitz the oats and almonds until they resemble fine breadcrumbs.
  2. Add the remaining crust ingredients and blend until combined. Press into a greased tart tin and place in the freezer.
  3. To prepare the caramel: Remove the pits from the Medjool dates then place in a small bowl. Cover with boiling water and let sit for 5-10 minutes. Drain.
  4. Drain and rinse cashews, then add with dates to a high-powered blender or food processor. Blend until combined.
  5. Scoop the solid cream out of supreme cream can into a bowl and set aside. Pour the rest of the liquid cream into the date/cashew mixture (about 1/4 cup), add the vanilla and salt and blend until smooth and creamy.
  6. Spread the caramel over the base and return to the freezer.
  7. To prepare the chocolate ganache: In a medium saucepan over low heat, stir the solid coconut cream until melted. Break the chocolate into chunks and add to the cream, stirring constantly, ensuring it does not boil.
  8. Once the chocolate has melted, remove from heat and add in the maple and cacao. Stir until combined. Allow to cool slightly before pouring over the caramel.
  9. Spread the ganache evenly with a spatula then place in the fridge to set.
  10. Slice and enjoy with a dollop of yoghurt or fresh berries!

SHORT DESCRIPTION

A decadent, rich vegan tart that will win over any chocolate lover! Incredibly smooth and creamy with no baking required.

DESCRIPTION

  1. In a high-powered blender or food processor, blitz the oats and almonds until they resemble fine breadcrumbs.
  2. Add the remaining crust ingredients and blend until combined. Press into a greased tart tin and place in the freezer.
  3. To prepare the caramel: Remove the pits from the Medjool dates then place in a small bowl. Cover with boiling water and let sit for 5-10 minutes. Drain.
  4. Drain and rinse cashews, then add with dates to a high-powered blender or food processor. Blend until combined.
  5. Scoop the solid cream out of supreme cream can into a bowl and set aside. Pour the rest of the liquid cream into the date/cashew mixture (about 1/4 cup), add the vanilla and salt and blend until smooth and creamy.
  6. Spread the caramel over the base and return to the freezer.
  7. To prepare the chocolate ganache: In a medium saucepan over low heat, stir the solid coconut cream until melted. Break the chocolate into chunks and add to the cream, stirring constantly, ensuring it does not boil.
  8. Once the chocolate has melted, remove from heat and add in the maple and cacao. Stir until combined. Allow to cool slightly before pouring over the caramel.
  9. Spread the ganache evenly with a spatula then place in the fridge to set.
  10. Slice and enjoy with a dollop of yoghurt or fresh berries!

INGREDIENTS

Crust
1 1/2 cups organic rolled oats
1/2 cup organic raw almonds
1/4 cup almond butter
1/2 cup organic coconut butter
1/4 cup organic maple syrup
5 tbsp organic cacao powder
1/2 tsp organic cinnamon powder
Pinch of Himalayan salt


Caramel
1 1/4 cup organic Medjool dates
1/2 organic raw cashews, soaked for 2-4 hours
1/4 cup organic supreme coconut cream*
1 tsp vanilla extract
Pinch of Celtic sea salt


Chocolate Ganache
1x tin organic supreme coconut cream (Solid cream)*
160g organic rich dark 71% dark chocolate
2 tbsp organic maple syrup
1 tbsp organic cacao powder


*Sit the can of coconut cream upside down in
the fridge overnight to allow natural separation.

Method

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    A delicious full flavoured super creamy coconut cream with 30% coconut fat, perfect for making coconut yoghurt or coconut ice-cream!
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    Store in a cool dry place
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