Hi guys! This is an old-ish recipe, but I’ve updated it and tweaked a couple of things. I’m loving this Chocolate Caramel Tart as a Summery centerpiece. It makes a gorgeous dinner part dessert and is suitable for not only vegan, but gluten and soya free folks as well!
The texture is to DIE for; a crumbly, oaty base, a sweet, gooey caramel centre and a rich, velvety chocolate ganache topping. It’s perfect for a romantic Valentine’s dessert (or any special occasion for that matter!) and SO delicious topped when complimented with sweet, tart berries.
It’s totally vegan, dairy free and gluten free – making it the perfect dessert to suit all dietary preferences! It’s actually pretty easy to make, you’ll just need a food processor and a few simple ingredients. Happy baking!
If you make this Chocolate Caramel Tart then please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I love to see them!
For the oaty-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
- 4 tbsp cocoa powder/cacao powder
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup/liquid sweetener of choice
- Pinch sea salt
For the date-cashew butter caramel layer:
- 1 1/4 cups medjool dates – soaked in hot water for at least 30 mins
- 1/2 cup smooth, creamy cashew butter
- 1 tsp vanilla extract
- 1 tbsp melted coconut oil
- Pinch fine sea salt
For the chocolate ganache layer:
- 130g vegan dark chocolate (I use 70% cocoa solids)
- 1 tin full fat coconut milk – left upside-down in the fridge for 3 hours
- 2 tbsp maple syrup/sweetener of choice – optional
- 1 tbsp cocoa/cacao powder
For topping (optional):
- Fresh raspberries, strawberries and blueberries
- Flaked almonds
- Chocolate chips
- Flaked almonds
- Start by preheating your oven to 180C. Then, if you haven’t already, place your oats in your blender and pulse until they are ground down and resemble a flour.
- Place both the ground almonds 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 a 9-10″ tart tin (I use a loose based one to make removing easier at the end) so that 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 a smooth (very inviting) sweet + creamy paste forms.
- 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 carefully 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. When thawed, top with the berries and other toppings of choice – and enjoy! Store in the fridge or freezer.