In my early years of blogging, when I was ‘ Simplify Your Health’, I created a delicious Raw Chocolate & Caramel Tart. This is a new version of that heavenly dessert, just a touch healthier than the last- yes really! This recipe removes the salt from the salted caramel, switches to coconut butter to replace oil, and the sweetness comes form just dates and date syrup- which can be found made from 100% dates and water. This is a raw recipe, so pretty much as whole food as a tart gets! I really enjoy raw desserts, they are one of my favourite vegan treats and a lot easier to make than most people realise. This does have 3 layers to it, but each stage is fairly simple and involves processing the ingredients and layering them in your dish.
Lucuma powder is made from drying the Peruvian lucuma fruit, is quite sweet and has a natural caramel flavour. I use it in my caramel layer, but it is not crucial so do not worry if you don’t have it. Simply omit it. Coconut Butter is now my preferred substitution for oils, which I recommend avoiding. See a good video from Dr Greger on coconut oil here.
The base is exactly the same as the original recipe, using a mix of both nuts and oats to combine with the dates. This just reduces the fat content a bit, because there is a lot in the top two layers. This is for reason of balance in texture, rather than any particular aversion to whole fats! You get a distinct separation from the texture of the top layers.
You can use whatever cake tin you wish, I use silicone for raw desserts so its easy to remove them. I have made this recipe in a 8 inch silicone cake tin, a large loaf pan and a brownie tin.
This recipe is free from gluten, salt, oil and refined sugars.
Preparation Time: 45 minutes
- 100g cashews
- 125g gluten free oats
- 150g medjool dates, stones removed
- 150g medjool dates, stones removed
- 1/2 cup tahini
- 3 tablespoons coconut butter
- 1 teaspoon lucuma powder ( optional, adds greater caramel flavour )
- 1 large very soft avocado
- 80g coconut butter
- 80g cacao powder
- 100ml date syrup
- beans of 1 vanilla pod
- Mix all ingredients into a food processor until well combined and sticking together to form a dough.
- Place the mix into your chosen cake or loaf tin and push really firmly, making sure you reach all the corners.
- Place in freezer while you make the next layer
- Soak pitted dates for about 10 minutes in boiling water, drain and process in a food processor until it looks like a thick paste.
- Gently melt the coconut butter on a low heat until its a nice soft paste, like nut butter.
- Add remaining ingredients to the processor, mix altogether until well combined. You may still see tiny bits of dates, but don't worry, the texture will mostly be smooth. It should be a very thick mix.
- Remove the base from the freezer and spoon the caramel on top. Spread evenly and pop back into the freezer again covered tightly in cling film.
- Melt the coconut butter gently on a low heat until it looks like a thick paste, like nut butter.
- Empty the avocado into the processor and mix well.
- Add remaining ingredients, the coconut butter should have cooled a bit by now. Combine well- this takes about 2 minutes.
- While thats blending take the tart from the freezer.
- It will be a very thick mixture so you need to work quickly, spreading the chocolate topping onto the tart evenly.
- Place in the freezer again, but only for about 10 minutes as you don't want the chocolate ganache layer to be too hard.
- Remove from freezer and store in your refrigerator.
Serve at room temperature, removing from the fridge a good 15 minutes before you wish to serve so it gets a bit soft. Dust with cacao powder or top with nuts of your choice.
This should be kept refrigerated and may be frozen.