Christmas and the New Year are fast approaching, and I’ve only got two things on my mind: planning big, huge amazing things for 2015 and clearing out, cleaning up and organising to go into the new year with a clean slate.
I can’t wait to tell you all about what I’ve got planned for the next year (BIG news), but you’ll have to wait a bit longer for that. But this recipe is helping me clean out my archives. For whatever reason I have a bunch of fully finished and amazing recipes that just never made it into one of my books or on the blog, and in a case of perfect divine timing, they are perfect recipes for Christmas!
There are no words to describe the deliciousness of this chocolate and caramel tart. Caramel + chocolate + shortbread = dessert heaven. No one will even know it’s healthy, promise!
Oh, and that on top of the tart? Thats some amazing whipped coconut cream.
- 1½ cup almond flour
- 2 Tbsp arrowroot powder
- 2 Tbsp coconut flour
- ¼ cup water
- ¼ cup coconut oil
- 2 Tbsp maple syrup
- 1½ cups medjool dates (about 18)
- ½ cup boiling water
- ½ cup almond butter
- 1½ cups coconut cream / full fat coconut milk
- 1 tsp mesquite
- 1 Tbsp lucuma
- pinch salt
- Preheat the oven to 175°C/350°F.
- In a food processor, combine 1 cup almond flour, arrowroot powder and coconut flour. Process into a fine flour. Add the water, coconut oil and maple syrup and process to combine into a dough.
- Empty the dough into a 25cm tart pan, and spread out with your hands. Sprinkle the 2 Tbsp almond flour onto the dough and press the dough into the pan, use the palm of your hand to smooth the base of the tart.
- Use a fork to poke holes in the base of the tart, about 1 inch apart.
- Bake for 15 minutes, keeping a close eye on it in the last two minutes.
- Set aside to cool for at least 30 minutes.
- Make the caramel:
- Pit the dates and place into a small glass bowl. Pour hot water over the dates, and let them soak and soften for about 5 minutes.
- Place all the caramel filling ingredients into a high speed blender and blend until smooth.
- Pour filling over the tart crust and set aside in the fridge.
- Give the blender a quick wash and then place all the chocolate topping ingredients in there and blend until smooth.
- Pour over the caramel filling and smooth with a spatula.
- Set aside in the fridge to set for at least several hours, a day is better.