This is a vegan and refined sugar free tart so prefect if you're doing veganuary this year! This recipe is from The Happy Pear (book 2) and is delicious.
I made it on Sunday evening and had it for breakfast yesterday (cake for breakfast - 2017 you are a beauty) before flying back to London... with two slices in my case, of course!
It is really easy to make and the amazing caramel sauce is made from dates and nut butter. I've made it twice now, once with almond butter and once with peanut butter, and prefer the almond butter version. It gives it a slightly softer flavour.
For the base
- 150g walnuts
- 150g almonds
- 100g pitted dates
- 1.5 tablespoons vanilla extract (I used 1 teaspoon vanilla powder)
- 2 tablespoons coconut oil (melted)
For the caramel layer
- 300g pitted dates
- 150g almond butter/cashew butter/peanut butter (I chose almond as it is more subtle and less overpowering than peanut)
- 10-12 tablespoons water
- 10 tablespoons coconut oil (melted)
- A large pinch of salt
For the chocolate layer
- 300g good quality dark chocolate (more than 50% solids)
- Line the base of a 24cm round non-stick cake tin with baking parchment.
- To make the base, blend the nuts to a flour like consistency. Add the dates, vanilla and coconut oil and blend until the mixture resembles breadcrumbs. Press it firmly into the of the cake tin.
- Put all the ingredients for the caramel layer into the same food processor and blend until super smooth. This may take 5-10 mins.
- Spread an even layer of caramel over the base in the tin.
- Gently melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat and pour over the caramel layer.
- Put into the fridge and leave to set until the chocolate is solid (at least 4 hours). Use a hot knife to cut this tart as it helps to prevent the chocolate from cracking.
I adore the Happy Pear and their cook books are some of my favourite for veggie recipes. They have a cafe in Ireland too which I haven't had the pleasure of visiting yet but hopefully I can make a trip there when I'm home soon.