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Chocolate Caramel Tart (Vegan & Gluten Free)

Chocolate Caramel Tart (Vegan & Gluten Free)

Georgina Burgess
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.
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Course Dessert, Snack

Ingredients
  

For The Chocolate Crust

  • 1.5 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
  • 1 Pinch Salt

For The Date-Cashew Butter Caramel

  • 1.2 Cups Medjool Dates soaked in hot water for 90 minutes
  • 1/2 Cup Smooth Cashew Butter
  • 1 tsp Vanilla Paste
  • 1 tbsp Melted Coconut Oil
  • 1 tbsp Maple Syrup
  • 1 Pinch Salt

For The Chocolate Ganache

  • 120 grams Vegan Dark Chocolate
  • 1 Tin Full Fat Coconut Milk leave upside down in the first for approximately 2 hours before using
  • 2 tbsp Maple Syrup
  • 1 Pinch Salt

Instructions
 

  • 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 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
Keyword vegan dessert, vegan snacks