Salted Tahini Caramel & Chocolate Tart

Salted Caramel and Chocolate Tart

Vegan | Gluten Free | Refined Sugar Free

Salted Tahini Caramel & Chocolate tart, with fresh summer berries

Recipe by Ellie King @athousandjars Maker of delicious sweet treats that are overflowing with goodness :)

Don't be put off by the use of tahini in this indulgent salted caramel and chocolate tart.  Combining maple syrup with tahini creates a really creamy and rich caramel flavour, that is sweet but not too sickly.  The crumbly nutty base and chocolate ganache topping makes this a perfect dessert for these last few evenings left of Summer!

Ingredients:

(Make in a 2lb loaf tin)

For the base:
90g Cashews
90g Pecans
6 Medjool dates, stones removed (the soft, big variety available in most supermarkets near all the fresh fruits)
2.5 tbsp Cacao Powder

For the caramel:
25g Cacao butter
80g Tahini
60ml Maple Syrup
Sea salt to taste

For the chocolate ganache:
60g Coconut Cream
80g  72% Pitch Dark Raw Chocolate
1 tbsp Maple Syrup

To decorate:

The Raw Chocolate Company Chocolate Cherries/ Mulberries/ Chocolate Fava beans/ Vanoffee bar, fresh seasonal fruit, reserved tahini caramel

Method:

Line a 2lb loaf tin with baking parchment and preheat the oven to 150C (fan)

To make the base: add the nuts to a food processor and pulse until they are a coarse texture, then pulse in the cacao powder.
Add the dates and blitz until crumbly and the mixture sticks together slightly when pinched in your fingers.
Firmly press into your prepared tin, leveling the mixture out with the back of a spoon.
Bake in the center of your oven for about 10-12 minutes, until smelling amazing and slightly dry to the touch.
Leave to cool in the tin, on a wire rack.
 

To make the tahini caramel: add about an inch of boiling water to a saucepan and place over a medium heat.
Add the cacao butter to a glass bowl that will sit nicely on the top of the saucepan (creating a double boiler) and melt completely.
Once melted, take off the heat and pour in the tahini and maple syrup. Stir everything together until smooth, before finally mixing in the salt (adjust the amount of salt to your own taste)
Once the base has cooled down, pour over the caramel and spread out evenly across the tin.
Place in the fridge to set for roughly 1 hour.

To make the ganache: start by melting the chocolate using the double boiler method, just like with the cacao butter.
Once melted, remove from the heat and set aside. Heat the coconut cream gently in another saucepan or microwave, until just warm to touch (it doesn’t want to boil) and then slowly stir into the melted chocolate.
Spread the ganache over the tahini caramel and place back in the fridge to set completely
Top with your extra chocolate, fresh fruit, chocolate fava beans or nuts

slice up & enjoy!
(Store any leftovers in the fridge)

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