This tart is SO delicious. The ultimate vegan and gluten free indulgence! With a crumbly oaty base, a sweet cashew-date caramel middle and a smooth chocolate ganache topping. It’s super simple to make, and requires only easy-to-source ingredients! It’s perfect for a dinner party dessert.
INGREDIENTS
For the chocolate crust:
- 1 1/2 cups oat flour – grind oats in your blender until a flour forms (use gluten free if needed)
- 3/4 cup ground almonds
- 3 tbsp cocoa powder/cacao powder
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup/sweetener of choice
- Pinch sea salt
For the date – cashew butter caramel:
- 1 1/8 cups medjool dates – soaked in hot water for 1-2 hours
- 1/2 cup smooth cashew butter
- 1 tsp vanilla paste
- 1 tbsp melted coconut oil
- 1 tbsp maple syrup
- Pinch sea salt
For the chocolate ganache:
- 120g vegan dark chocolate (I use 70% cocoa solids)
- 1 tin full fat coconut milk – leave upside-down in the fridge for 3 hours
- 2 tbsp maple syrup/sweetener of choice – optional
- 1 tbsp cocoa/cacao powder
METHOD
- Start by preheating your oven to 180C. Then, if you haven’t already, place your almonds in your blender/food processor and pulse until they are ground down. Put this aside and do the same with your oats until they resemble a flour.
- Place both the almond meal and oat flour into your food processor and add all the other crust ingredients and pulse a few times. A doughy mixture should form that comes together in your hands. Press this into your a 9-10″ tart tin evenly so it’s about half a centimetre thick.
- Place this in the oven and bake for 10- 12 minutes, until it’s slightly browned and fragrant.
- Meanwhile, make the date caramel. Rinse and dry out your food processor and place in all the caramel ingredients. Pulse on high for a few minutes, until there are no lumps; just a smooth (very inviting) sweet + creamy paste.
- Let the base cool for around 15 minutes before spreading the caramel on top.
- To make the chocolate ganache, prepare a Bain Marie (place a glass bowl over a pan of hot water) and melt the dark chocolate over a medium heat, stirring constantly.
- When melted, take the bowl off the pan. Open the tin of coconut milk and only use the hardened part of the coconut milk that has set at the top; spoon this into the bowl along with the maple syrup and cocoa powder. Whisk all this together thoroughly and pour over the caramel layer.
- Place this in the freezer and set for 3-4 hours. When it has frozen it should remove from the tin easily. Place it on a plate and thaw in the fridge. Enjoy! Store in the fridge.
