- To make the tart crust, pop the cashews and walnuts into a food processor and pulse these for a few seconds until slightly crushed.
- Add in the cacao powder, dates and coconut oil and blend so that all of the ingredients are well combined.
- Pour this into the base of your tart tin (I like to use the loose bottom tins) and take some of the mixture up the sides, to create a case for the filling. Pop this into the freezer whilst you make the caramel.
- Add all of the caramel ingredients into a food processor and blend. Gradually add in splashes of coconut or almond milk to help everything blend. Continue to blend until you're left with a really smooth, spreadable mixture.
- Spread the caramel into the tart case and smooth out. Leave this in the freezer to chill for 3 hours or overnight.
- Garnish with a drizzle of melted dark chocolate and some chopped chocolate pieces.
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2 Comments
Going to add this to my to bake list!
Posted By: Eirin 26/01/2018 10:56pm (3 years ago)
I’ll be adding this to my bake list
Posted By: Annabel 24/01/2018 5:55pm (3 years ago)
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