Cosmo Hippy Salted Caramel Tart
Sometimes even I am amazed at how good this is! No seriously, it tastes JUST like bought caramel slice. But with so much less sugar, the worst thing in it is the dates and there are not that many of them! Try this and be amazed.
Dairy Free,?Gluten Free, Grain Free,?Vegan, ?Vegetarian
Salted Caramel Tart
Allergy | Egg, Tree Nuts |
Meal type | Dessert, Snack |
Ingredients
Base
- 1 cup almond meal
- 1/2 cup coconut flour
- 3 tablespoons coconut oil
- 1 Medium egg
Filling
- 1/2 cup pitted dates
- 1/2 cup macadamia nuts
- 1/4 cup tahini
- 1/4 cup coconut cream
- 1 teaspoon Himalayan salt
- 1/3 cup rice syrup
- 2 tablespoons cacao butter
Topping
- 70g cacao butter
- 1 teaspoon vanilla extract
- 50g rice syrup
- 30g raw cacao powder
Directions
Base | |
In a mixing bowl, combine coconut flour, almond meal, desiccated coconut, oil and egg. Mix until well combined. | |
With your hands, pick up the well mixed tart base and press into your tart case, completely lining the case with no holes or cracks and at about 1cm thick. | |
Prick the base with a fork and line with some baking paper and pour some rice on top. | |
Pop the tart case into the oven to bake while you prepare the filling (no more than 15min). | |
Take the tart base out of the oven, remove the baking paper and rice and place to the side. Allow the tart base to cool. | |
Filling | |
In the bowl of your food processor, Thermomix or blender, combine dates, macadamia nuts, tahini, coconut cream, salt, rice syrup and cacao butter. Process until the mixture is smooth and creamy. | |
Once cooled, pour your caramel filling into your tart case and smooth over with a spatula. | |
Place the tart with the caramel filling into the freezer while you prepare the chocolate top. | |
Topping | |
Place an empty saucepan onto your scales and zero them off (this way you only weigh the ingredients). Measure out your cacao butter, the zero off, measure your rice syrup, then zero off and then measure out your cacao. | |
Add the vanilla and then place the saucepan onto a low heat to melt the cacao. | |
Putting it together | |
Take the tart out of the freezer and pour the warm chocolate mix on top. | |
Place the tart into the fridge and allow to cool until the chocolate has set (about 30min). | |
Once cooled, take a sharp knife and cut into pieces. Serve as a dessert or as afternoon tea. |
About the author
Dr Leandra Brady-Walker is The Cosmopolitan Hippy. She helps women to find the balance between raging party girl and blissed out hippy all while nourishing their inner goddess.
A typical busy modern woman, Chiropractor, award winning business owner, author, domestic goddess and mummy to a toddler she is a woman who wants it all. Good food, a fast paced fashionable lifestyle and good health, she knows how to strike that balance.
If you've ever wanted to be healthier without giving up the cocktails, chocolate, heels or beauty products you've found your gal.
Currently living and working in tropical Darwin Australia, Leandra spend her days as a Chiropractor. By night, she is the Cosmopolitan Hippy, writing books, recipes and running various programs that teach women how not to give up the life they love, while loving and respecting their bodies at the same time.