So I turned 30 a few days ago! I feel pretty good about entering a new decade. I have enjoyed my twenties and I am very proud of what I have achieved so far but I also have big goals left and I look forward to achieving them in my thirties as well as being a bit wiser, more confident in myself and watch my children grow.
I had a nice birthday celebrating with my family and a few friends too and I made us this vegan chocolate caramel tart. It had a raw brownie crust, a date caramel layer and a rich coconut chocolate ganache topped with organic raspberries we picked the day before.
This tart is very beautiful and delicious and can serve 12 people as you don’t need much!
I hope you will enjoy this recipe. I know I did and it will always have a special place in my tummy and heart as it was my birthday cake! It was pretty much all my favourite dessert things put together!
Vegan Chocolate Caramel Tart Recipe:
Raw Vegan Brownie Crust:
1 cup Medjool dates (soaked in hot water 10 minutes)
1 3/4 cup of raw pecans or almonds
5 tbsp cacao powder (or cocoa)
1 tbsp of coconut oil (or water if #oilfree)
Soak the dates in hot water while you blend the nuts in a high-speed blender or food processor until fine. Add the cacao, dates and water and blend until it becomes a slightly sticky dough. You can add more cacao if not chocolatey enough for you.
Press down the crust with your hands in a tart mold with a removable bottom lined with bands of parchment paper. Place it in the freezer while you make the other layers
Vegan Caramel Layer:
1 1/2 cup of Medjool dates (soaked in hot water 10 minutes)
3-4 tbsp of tahini
pinch of sea salt
1/2 tsp of vanilla essence (optional)
Soak the dates in water then drain the water and blend them in a food processor along with the salt, tahini and vanilla. Blend until smooth, scraping the side of the blender if required.
Spread the caramel layer on top of the brownie crust and place it in the freezer while making the chocolate ganache.
Rich Vegan Coconut Chocolate Ganache:
2 cans of high-quality coconut cream (400ml per can);
150-200gr quality dark vegan chocolate. I used Lindt 70%.
1 tsp of vanilla essence
In a saucepan over medium heat, stir the dark chocolate until melted (or alternatively melt in the microwave in a bowl for 20-30 seconds).
In your cleaned blender add the top of the coconut cream (only use the coconut cream separated from the coconut milk/water) and while blending slowly pour a little bit of the melted chocolate a little bit at a time to blend well. (If you live in a cold climate or if your coconut cream was in the fridge you will need to heat up slightly the coconut cream before blending with the melted dark chocolate so it doesn’t harden up when touching the cold coconut cream.
Add the vanilla and blend a bit more before pouring on top of your tart.
Place the tart in the fridge for 2-4 hours to set. Remove the tart 5-10 minutes before serving and top with berries.
Let me know if you make it! I would love to see it! Tag me on your stories or posts on IG @healthyfrenchwife xx