Chocolate Caramel Tarts – raw, vegan,gluten-free

Most people consider eating chocolate a “guilty pleasure”. But in this case, you can think of it as just pure pleasure instead. These decadent Chocolate Caramels Tarts are made from raw cacao, which is rich in nutrients and highly beneficial to good health. Raw cacao is packed with antioxidants and rich in minerals like iron, calcium, and magnesium, which make this dessert a winner on every level. 

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5 from 1 vote

Chocolate Caramel Tarts

VEGAN –RAW –GLUTEN-FREE–MINERAL-RICH 

Author: Active Vegetarian

Ingredients

Tart Shell

• 3/4 cup soft Medjool dates pitted
• 1 cup raw walnuts
• 6 tbsp raw cacao powder
• 1/4 tsp Himalayan pink salt
• 2 tbsp coconut manna/butter

Caramel Sauce

• 1 cup about 12 Medjool dates pitted and soaked at least 30 minutes then drained
• 2  tbsp nut butter almond, hazelnut, etc
• 1/2 cup purified water
• 2 tbsp raw agave nectar
• 1/2 tsp Himalayan sea salt

Filling

• 1/4 cup cacao butter melted
• 1/4   cup full-fat coconut milk
• 2 tbsp raw agave nectar
• 5 tbsp raw cocoa powder

Instructions

• To make the tart shells, place the dates in a bowl, cover them with water and soak for 15 minutes. Once done, drain and discard the soak water.
• Meanwhile, in the food processor, fitted with the “S” blade, process the walnuts, cacao powder, and salt. Pulse ingredients together several times. The nuts won’t break down to a fine powder due to the oils in the nuts, so be careful that you don’t over-process them and release too much of their oils.
• Add the soaked and drained dates, and coconut butter. Process everything together until the batter sticks together when pinched.
• Press the crust mixture evenly in the bottom of the prepared dessert pans. (we used four 3.5 inch Round Non-Stick Tart Pans). Do your best to make sure the crust is the same thickness throughout. Set it aside
• To make the caramel sauce – combine all ingredients in a high-speed blender and process until smooth. Feel free to add more water to reach desired consistency. Place one heaping tablespoon of caramel sauce inside each tart shell. Reserve the remainder for another use*.
• To make the chocolate filling, eat cacao butter, coconut milk, and agave nectar in a small saucepan over low heat until just melted and smooth. Do not let it come to a simmer or boil.
• Remove from heat and whisk in the cacao powder until smooth and glossy.
• Pour the filling mixture evenly between the 4 prepared tart shells.
• Place tarts in the refrigerator to chill for at least 1 hour or overnight, or until firm. If you didn't heat the filling too much, your chill time will be significantly reduced.
• Serve chilled. If desired, you can garnish each tart with cacao nibs, fresh berries and mint leaves.

*Uses of leftover caramel  sauce:

Dedicated to your health & wellbeing,

Zuzana