salted-caramel-chocolate-tart

Salted caramel chocolate tart | gluten free, dairy free, refined sugar free

We’ve made this amazingly delicious salted caramel chocolate tart 3 times over the last 3 weeks! And there are 3 reasons why we love it so much.

Reason 1 why this salted caramel chocolate tart is our new favourite healthy sweet treat.

It’s all about the taste… it’s extremely decadent and rich. It feels like one of those sweet treats where you need full attention while eating. And get ready for some “mmmmms” while you and your loved people enjoy it! 

Seriously, it’s so yum mmmmmm.

Reason 2 why this salted caramel chocolate tart is the best healthy dessert in the history of Merrymakers (woah big call).

Haha, well maybe it’s the best today. This cake looks impressive but the most important thing is that it’s so easy to whip up. It looks extra special but still easy… ticks all round from us because we are so not interested in spending hours and hours in the kitchen, but we are interested in delicious epic treats.

Reason 3 why you must make this delicious healthy tart recipe.

Not only does it taste good, plus it’s easy to make, it’s also filled with good ingredients. Only real food, no refined sugar, no grains, no gluten and no dairy. It’s also vegan, so if you are vegan… yay.

Alright. What are you waiting for… go check the pantry for all the ingredients and whip this baby up.

Always merrymaking,

Emma + Carla 

P.s how cute are Carla’s pink linen shorts… in love with them. 

Salted caramel chocolate tart

Prep Time30 mins
freezer time2 hrs
Total Time2 hrs 30 mins
Servings: 16

STUFF YOU NEED

For the base

  • 100 g (3 1⁄2 oz.) pitted medjool dates
  • 2 cups desiccated coconut
  • 1 cup cashews
  • 1⁄4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 pinch of salt

For the filling

  • 100 g (3 1⁄2 oz.) pitted medjool dates
  • 3/4 cup coconut milk (canned)
  • 1/2 cup coconut oil
  • 1/2 cup peanut butter (or any other nut butter)
  • 1 tsp vanilla extract
  • pinch of salt

For the topping

  • 3/4 cup coconut oil
  • 1/2 cup raw cacao powder
  • 1/4 cup rice malt syrup

NOW WHAT

  • Line or grease a 24 cm (10 inch) tart tin.
  • Start with the base. Place all ingredients into a blender or food processor, whiz until a smooth paste forms.
  • Press the base into the tart tin evenly. Don’t forget the sides!
  • Bonus tart tip: make your base really strong, be sure to build up the base where the bottom and sides meet. Set aside.
  • Now onto the filling. Place all the ingredients into your blender (no need to rinse) and whiz until smooth. This will take around 2-5 minutes.
  • Pour the filling into the base, spread evenly with the back of a spoon.
  • Time for the final chocolatey layer! Place all the ingredients into the blender (no need to rinse!) and whiz on low speed until smooth and delicious looking.
  • Spread the final chocolate layer on top and place into the freezer for about 2 hours or until set.
  • Once the tart is set, carefully lift out of the tin, slice and enjoy! Slice entire tart, store in the freezer and defrost as required.

MERRYMAKER TIP

You could roast some extra nuts, chop them and sprinkle them on top for extra awesome factor!