It's the weekend folks and what better way to celebrate Friday than with this indulgent chocolate salted caramel tart. I made this tart last weekend for my Mam's birthday and it was gobbled up quick smart. It's so delicious and like most recipes on my blog, very easy to make. There is no baking involved, it just sets in the freezer. There are two things to keep in mind with this tart: Firstly, the ingredients are on the expensive side (but so too are the ingredients for most cakes) and while it is made with lots of lovely minimally processed ingredients, it still contains quite a bit of natural sugar. I usually save making cakes like this for special occasions and don't go overboard on the portion sizes.
If you want to make this recipe for everyday treats, I would recommend making it in a rectangular dish instead of a tart tray and cutting it into small squares (I'm all about the portion control with a cake like this), like the traditional caramel squares you see in shops. These can be frozen so you don't eat the whole lot in one go, which is always good :)
Ingredients:
For the base:
1 cup almonds
1 cup brazil nuts
2 cups dates
Pinch of sea salt
2 tsp vanilla extract
For the caramel layer:
6 tbsp cashew nut butter
3 cups dates
1 tbsp coconut oil
2 tbsp maple syrup
Up to 1 tbsp sea salt, depending on how salty you like the caramel.
For the chocolate layer:
2 tbsp raw cacao powder
2 tbsp coconut oil
1 tbsp maple syrup
1 tbsp cashew nut butter
Pinch of sea salt
To serve:
Fresh strawberries
Method:
1. To make the base, put the almonds and brazil nuts in a food processor and pulse until they are broken down into chopped nuts. Add the dates, coconut oil, sea salt and vanilla extract and process until the mixture forms into a sticky dough.
2. Brush a springform tart tin with a little melted coconut oil. Spoon the base mixture into the tart tin and press evenly into the base and the sides. This will form the tart case. Place in the freezer to set.
3. To make the caramel layer, put all of the ingredients into a food processor and process until the mixture forms into a thick and creamy caramel. Spoon into the tart case and return the tart to the freezer.
4. To make the chocolate layer, but the chocolate ingredients into a small saucepan and heat gradually over a low heat stirring continusously utnil the ingredients have melted and formed a chocolate sauce. Pour the chocolate mixture over the caramel layer of the tart and spread it evenly. Return to the freezer to set. Ideally the tart should have at least an hour in the freezer before serving.
5. Serve with fresh strawberries.
