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Vegan Chocolate Ganache Tart with Caramel

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings 12

Ingredients
  

Raw Brownie Tart Crust

  • 1 cup Medjool dates (soften in hot water for 10 minutes)
  • 1 3/4 cup raw pecans or almonds
  • 5 tbsp cacao powder
  • 1 tbsp water or coconut oil

Vegan Date Caramel Layer

  • 1 1/2 cup Medjool dates (soaked in  hot water 10 minutes)
  • 4 tbsp tahini
  • pinch sea salt
  • 1/2 tsp vanilla essence

Vegan Chocolate Ganache

  • 2 cans high quality coconut cream (400ml cans)
  • 150 gr melted dark chocolate
  • 1 tsp vanilla essence

Instructions
 

To make the brownie tart crust:

  • 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 mould with a removable bottom lined with bands of parchment paper. Place it in the freezer while you make the other layers.

To make the date caramel:

  • 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.

To make the vegan chocolate ganache:

  • 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. Make sure to keep the tart in the fridge before serving as it can melt.