Raw Salted Caramel Tart

Raw Salted Caramel Tart:

This raw tart is so yummy and super easy to make! Just a couple of tips before you get started:

1. Invest in a good quality food processor! One of the best things I have done since baking clean and raw treats. It makes everything super easy, time efficient and all recipes turn out perfect! Most of my recipes on my blog will most likely need one.
2. Make sure you have some hours spare to make this tart and read over the recipe the night before so you can plan out your day in between setting times.

Enjoy!

Ingredients:

 Base:

·         1 cup dates (pitted)

·         1/2 cup raw almonds

·         1 pinch of cinnamon

·         1 tsp coconut oil (melted)

Caramel:

·         1 cup dates (pitted)

·         Pinch of Himalayan sea salt

·         1/2 cup coconut oil (melted)

·         1 ½ T Tbsp tahini

·         1/2 cup sugar free maple syrup

·         1 cup raw cashews (soaked for 2hrs then rinsed)

·         1/4 cup water (if needed)

Chocolate Layer:

·         1/4 cup coconut oil (melted)

·         1/4 cup sugar free maple syrup

·         1/4 cup raw cacao powder (sifted)

·         1/2 tsp vanilla bean paste

·         Pinch Himalayan Sea Salt

Method

Base:

1.       Put all the Base ingredients into food processor in the order listed and secure the lid.

2.       Pulse ingredients on high speed until it turns into fine crumbs and sticks together easily.

3.       Mould the mixture into a tin lined with greaseproof paper or tart tin with removable bottom.

4.       Place in the freezer to set for 1 hour.

Caramel:

1.       Put all the caramel ingredients into the food processor in the order listed and secure the lid.

2.        Turn the machine on and increase the speed to high, process until smooth, making sure all ingredients are incorporated.

3.       If you need to, add a little bit of water.

4.       Pour the caramel mixture on top of the base and return it to the freezer for 1 hour or until set (may take a little longer).

Chocolate Layer:

1.       Add the coconut oil, maple syrup and vanilla bean paste to a bowl and gently sift the cacao powder into the mixture.

2.       Whisk until nice and smooth.

3.       Spread the chocolate sauce on top of the caramel layer

4.       Place it back in the freezer for an hour and then remove from the tin, slice and serve!

Love Luce