Chocolate caramel tart recipe

This chocolate caramel tart recipe is ridiculously tasty but packed with seriously virtuous ingredients! Believe it or not these delicious tarts are super healthy!

Makes 3 small tarts (using 8cm tins)

Ingredients:

For the case:

1 cup ground almonds
1tbsp coconut oil
1tbsp rice syrup

For the caramel:

1/2 cup cashews
1tbsp coconut oil
2tbsp water
3tbsp rice syrup
Pinch of stevia
Pinch of salt
Vanilla, to taste

For the chocolate:

3tbsp cocoa or cacao powder
3tbsp almond milk
1tbsp rice syrup
1/4tsp stevia
1tsp coconut oil
Pinch salt
Vanilla, to taste

Firstly make the case. Add all of the case ingredients into a blender, and blend until all has combined and is sticky. Divide the mixture into three, and then press into three tart tins (use one that has a removable base, as the case is quite delicate). Press the mixture down into the tins, lining them like a pastry. When this is done, move them into the fridge to cool.

Now, make the caramel. Using a strong blender, add the cashews, coconut oil, water, rice syrup, stevia, salt and vanilla. Blend them together until smooth. (If your blender isn’t very strong, I would recommend previously soaking your cashews for a couple of hours beforehand).

Remove your tart tins from the fridge, and pour the caramel mixture into each. If you like, you can save some of the caramel for later to drizzle on top. Then, move the tarts back into the fridge, and leave to set for an hour.

After the caramel has set and doesn’t wobble when you move it, make the chocolate layer. The caramel doesn’t set hard, so it will only have set enough to hold the chocolate layer. Add all of the cocoa, almond milk, rice syrup, stevia, coconut oil, salt and vanilla into a blender and blend until smooth. Remove the tarts from the fridge, and top with the chocolate. Move back into the fridge. Leave to set for a few hours, or until the chocolate doesn’t wobble when the tart is moved.

When the tarts are cold and have set, remove them from their tins. Top with some caramel, cashews, or whatever else you like to serve. Eat immediately, or keep them in the fridge until serving, as they become soft at room temperature.