I have been itching to make a raw chocolate tart for some time now. With my sister visiting last weekend we just had to have something sweet to enjoy for morning tea!
I love the combination of salty and sweet. The layer of salted caramel was definitely needed to balance out the rich chocolate.
The base ingredients are quite flavour neutral which works really well with this tart as it doesn’t detract from the ‘star performers’ – chocolate and salted caramel.
To even out the tart base I used the back of a wet spoon. By wetting the spoon it prevents any of the base sticking to the back of it and ruining all your hard work.
Chia seeds expand when they come into contact with liquid. At first the caramel doesn’t looks as though it is thick enough, don’t be tempted to add more seeds as in time it will thicken.
I also evenly spread the caramel layer with the back of a wet spoon.
For the chocolate ganache, if you don’t have cacao butter you can just use coconut oil. However I strongly recommend using cacao butter as it provides the chocolate with a creaminess. It can be purchased from most health food stores.
This tart will keep in a sealed container in the fridge for up to 4 days and in the freezer for up to 10 days.
Raw chocolate ganache salted caramel tart
Adapted from This Rawsome Vegan Life
- 2 cups almonds
- 10 fresh dates, pitted
- 1 TBSP water
- 8 fresh dates, pitted
- 1 cup water
- 2 TBSP chia seeds
- 1 TBSP 100% pure maple syrup
- 1 tsp salt
- 1 cup cacao powder
- 4 TBSP 100% pure maple syrup
- 2 TBSP coconut oil, melted
- 3/4 cup cacao butter, softened
- 1 tsp salt
- Shaved homemade cashew chocolate *see note section in the post (shave by using a vegetable peeler!)
- Coconut oil, for greasing
- Line and grease a tart pan.
- Process the almonds and dates in a food processor until crumbly. Add water and process until it comes together
- Press into the bottom of the lined tart pan and place in the freezer for 10 minutes.
- Process dates, water, chia seeds, maple syrup and salt until smooth. Set aside for 5 minutes to allow it to slightly thicken.
- Pour into the frozen tart crust and place back in the freezer for 30 minutes.
- Process cacao powder, maple syrup, coconut oil and cacao butter until smooth.
- Spread the ganache on top of the solid salted caramel layer. Place back in the freezer for minimum 1 hour, preferably overnight.
- To serve, sprinkle salt and place shaved homemade cashew chocolate in the centre. Slice and enjoy!
Note: to easily remove it from the tart pan, take out of the freezer 20 minutes before serving to allow it to slightly defrost. Place a cake tester or skewer in each groove of the tart pan to release it from the sides.
Treats such as this tart don’t last long in our house so I definitely enjoyed the last slice with a cup of tea!
Do you like the combination of salty and sweet?