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Salted Caramel Chocolate Tart

This is a wonderful delicious tart – ready in no-time, really easy to make with just a handful of ingredients – the best vegan chocolate dessert ever!

This tart can be made into bars as well (just keep the tart overnight in the fridge for it to firm up more). I used pistachio and desiccated coconut to decorate it, but you can use anything from fresh berries, chopped almonds, yoghurt, chocolate sauce, let your imagination run wild!

This is a no-bake recipe, vegan, gluten-free, soy-free, and refined-sugar-gree.

  • Cuisine: Desserts
  • Time:  1h
  • Servings: Makes 12 portions
  • Requires: Chopping board, chefs knife, loose base tart tin, whisk, spatula, mixing bowl, blender. fridge
vegan salted caramel chocolate tart jay jalford plant based recipes

Ingredients

For the almond and chocolate crust:

⦁ 150g coarsely chopped almonds
⦁ 100g almond flour
⦁ 50g chopped dark chocolate
⦁ 30g raw cocoa powder
⦁ 60ml melted coconut oil
⦁ 60ml organic maple syrup

For the salted caramel layer:

⦁ 250g pitted dates
⦁ 50ml organic maple syrup
⦁ 70ml melted coconut oil
⦁ 100ml plant milk

For the dark chocolate ganache:

⦁ 250 g chopped dark chocolate
⦁ 80g salted caramel sauce
⦁ 200 g coconut cream
⦁ 15 g raw cocoa powder
⦁ pinch of pink Himalayan salt

Method

For the almond and chocolate crust:

⦁ Add all the crust ingredients into a large bowl and mix them up until you get a consistent composition.
⦁ Oil the base and the side of the loose base tart tin with a bit of melted coconut oil before pouring the composition in so you can take it out more easily
⦁ Press the composition into the tart tin until it forms an even layer on the base and up the sides.
⦁ Let it cool down in the fridge for one hour.
⦁ Once it’s all firm, gently lift up the loose base of the tin to take out the crust and set it aside on a serving platter

For the salted caramel layer:

⦁ Soak the dates for 30mins until they’re soft
⦁ Blend the softened pitted dates, the maple syrup, the melted coconut oil and the plant milk into a high-speed blender until smooth
⦁ Set 80g of the caramel sauce aside to use it for the chocolate ganache
⦁ Spread the rest of the caramel sauce into an even layer on the bottom of the crust
⦁ Refrigerate for 30mins

For the dark chocolate ganache:

⦁ Add all the ganache ingredients into a saucepan and heat them on medium-low heat until the chocolate has melted and you get a smooth mixture
⦁ Let it cool until warm
⦁ Pour the ganache of the salted caramel layer and smooth out the top
⦁ Refrigerate for 2-3 hours (or overnight) for the ganache to have time to set

Serve with a pinch of a sprinkling of sea salt and any other topping of your preference.

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Author Jay Halford

I am a health-conscious chef specializing in plant-based cuisine that incorporates juice programmes, food programmes, online cooking courses, recipes and educational resources that inspire the pursuit of a healthier way of living. I believe that your diet is supposed to be your greatest ally, supporting you to feel strong, look good, think clearly and achieve your goals, nothing less. A consistent healthy plant-based diet does that 100% - and I am committed to helping you experience its real healing power so that once you discover it, you'll never want to look back.

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