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Ingredients
Pastry
- 100 g almond flour
- 50 g coconut flour
- 100 g cold butter
- 1 egg
- 1 Tbsp coconut sugar or alternative healthy natural sweetener of your choice such as stevia, to taste
- pinch of salt
Caramel Layer
- 1/2 cup pitted dates soaked in 1hot water for about 10 minutes
- ¼ cup coconut cream
- ¼ cup coconut oil warmed until liquid
- ¼ cup nut butter I use macadamia or cashew
- 3 Tbsp maple syrup or honey or rice malt syrup
- 1 tsp vanilla extract
Salted Dark Chocolate Layer
- ¼ cup raw cacao powder
- ¼ cup coconut oil warmed until liquid
- ¼ cup coconut cream
- 2 Tbsp maple syrup or honeyor rice malt syrup
- ½ tsp sea salt flakes
To serve
- ¼ cup roughly chopped toasted pistachios
- 1 cup fresh raspberries
- pretty edible flowers if available
Ingredients
Pastry
Caramel Layer
Salted Dark Chocolate Layer
To serve
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Instructions
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Preheat the oven to 180 °C. Lightly grease a 20 cm loose-bottomed tart tin, or just a fluted tart dish.
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Prepare the pastry by blitzing the ingredients together in a food processor (or mixing by hand) until it comes together in a rough ball.
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Press the pastry into the prepared tart tin, prick a few times with a fork and bake for 15–20 minutes or until golden and cooked through. Remove and set aside to cool.
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While the pastry bakes, prepare the other layers. For the caramel layer, drain the soaked dates, reserving ¼ cup of the liquid. Add the dates and the remaining ingredients to a food processor and blitz until smooth (add a little of the reserved liquid to loosen further if needed – it needs to be quite thick though, otherwise it won’t set).
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To make the chocolate layer, warm all of the ingredients except the salt together on the stovetop until the chocolate and coconut oil have just melted and the mixture is silky smooth. Be careful not to overheat or the mixture will split. Remove and set aside to cool.
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Add the caramel filling to the cooked tart shell, and place in the freezer for about 15 minutes, or until just set.
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Remove the tart from the freezer, pour over the chocolate filling, sprinkle over the sea salt flakes and refrigerate again until set, or until just before serving. Garnish with the pistachios, raspberries and flowers just before serving.
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