So I sort of invented this tart by accident, I was experimenting with making coconut caramel, and after about the third batch I had so much of the stuff standing around I had to start using it for something other than eating spoon fulls of it every time I walked past the fridge😅
One of the things I decided to do was to spice up my classic chocolate ganache tart from a few posts back. So I decided to go with a raw tart crust this time, because making the caramel does take some hands on time, so I wanted something you can just throw in a blender and squish into a tin ( it’s as easy as it sounds)
Next I added some almond butter and peanuts to the caramel layer to bulk it up a bit, and who doesn’t like a bit of a nutty crunch with their chocolate? To top it off, I just made that basic silky chocolate ganache,and its ! A few of my family and friends have tested this tart and it was a firm favourite, so I decided I simply had to share it with you guys!
Vegan Nutty Caramel Chocolate Tart
- 150 g dried dates (soaked in hot water if they are very dry)
- 1 tbsp coconut oil, melted vanilla
- 1 tsp vanilla essence
- pinch salt
- 140 g pecans
- 90 g Gluten free rolled oats (processed into a fine meal)
- 3 tbsp cacao powder
- 400 g tin coconut cream
- 1/2 cup brown sugar
- 1/4 cup almond butter
- 1 tbsp coconut oil
- 1 tsp vanilla
- 3/4 cup roughly chopped salted peanuts
- 300 g chocolate
- 1 cup soy milk
- 1 tbsp coconut oil
- Combine dates, coconut oil, vanilla essence and pinch of salt in a food processor. Blend until you have achieved a paste ( you can add a dash of water to help it along)
- Now add nuts, oats and cacao powder and pulse until combined. Blend until the mixture hold together, if it’s too dry it won’t stick together, in that case add a few more dates.
- Press mixture out over the base and sides of a loose bottomed tart tin and refrigerate while you are making the filling.
- Add coconut milk and sugar to a pot and stir to combine. Bring to a boil while constantly stirring mixture for about 5 minutes and then reduce to simmer.
- Continue to stir the mixture every now and again, you will see the colour changes from milky light brown to a beautiful thickened creamy caramel (this takes about 30 minutes)
- Take off the heat and whisk in almond butter, vanilla and coconut oil
- Allow to cool to room temperature and mix in the peanuts, smooth over the base and set in fridge while you prepare the chocolate ganache.
- Prepare a bain marie, and add all the ganache ingredients to the top bowl. Stir until you have a smooth, completely melted mixture.
- Pour the ganache over the nutty caramel layer and chill for 4 hours to set.
- Slice with a hot knife and enjoy! Keep leftovers stored in refrigerator.