This is a healthy vegan caramel tart I made Luke for Valentines Day It was supposed to be a ‘slice’ but I don’t own a square baking tin!! I also would have made the chocolate topping thicker…but I ran out of coconut oil. It still disappeared quickly!
1 1/2 cups ground almonds
1 cup dates (130g)
Puree the dates and then add the almond meal. Add enough water to make a sticky dough. Press into lined cake tin (line with baking paper).
1 1/2 Tbs sesame seeds
1 cup dates
1 cup cashews
1 tsp vanilla essence
3 pinches of sea salt/Himalayan salt
1/2 cup coconut oil
Grind the sesame seeds and cashews into a fine meal. Place in a bowl. Puree the dates with the rest of the ingredients and add some water if needed. Add the cashew and sesame meal to the mix and blend again. Pour over the base and place in the freezer.
I ran out of coconut oil at this point…so ended up melting a sugar free Well Naturally chocolate bar over the top (which was actually very nice and super easy – just melt it in the microwave and then spread over the top!) but I had planned to make the chocolate topping with:
1/4 cup coconut oil
1/2 cup cocoa/cacao
Stevia to taste
Place in freezer to set. It will need at least 4 hours or so in the freezer (I prefer to leave it overnight). It also keeps well in the freezer, so can be sliced up and then portions removed from the freezer just prior to eating.