We recently wipped up this delish tart.
Super yummy and no refined sugar. Even made our own raw chocolate the night before which we melted down and used as the chocolate layer on top.
Here's the info if anyone would like to try 😊
For the base:
150g/5.25oz raw pecans (we didn't have pecans so used sunflower seeds)
150g/5.25oz raw almonds
100g/3.5oz pitted dates
1 tbsp vanilla extract
2 tbsp coconut oil
For the caramel filling:
150g peanut butter or almond butter
3 tbsp coconut oil
6 tbsp water
large pinch of sea salt
250g dark chocolate
Add nuts to the processor and pulse until they become finely chopped and almost flour like. Add the dates and coconut oil to the processor, and process until the mixture comes together. Tip the mixture into a 9 inch spring form tin, and press the base down firmly. Pop it in the fridge while you make the date caramel
Tip the dates, peanut butter, coconut oil and water into the processor (I don't bother to rinse it), and process until thick and smooth. Spread the caramel filling onto the base in an even layer, and sprinkle with sea salt. Pop the tart back into fridge while you make the chocolate topping
Melt the chocolate either with the double boiler method (see notes), or in 30 second increments stirring between each interval, in the microwave.
Spread the chocolate on top of the salted caramel layer, and put in the fridge for at least 30 minutes to set
Carefully run a knife around the edge of the spring form tin, and then release the tart from the tin. Cut into slices (I recommend using a knife warmed in hot water or your lovely choc topping will crack!)
Recipe and info used from www.emmaslittlekitchen.com ❤👍
Posted: Thursday 10 January 2019