Happy New Year to all my lovely followers and readers!
I hope you’ve all had a magical start to 2019 and that the rest of your year will be filled with love, magic and happiness.
And chocolate. Lots and lots of chocolate…
Just because I’m not quite ready for juices, salads and green goodness yet, I thought I’d share the recipe for these delicious Chocolate Caramel Tarts.
Made using a delicious date and hazelnut base and with a silky, rich chocolate ganache and smooth, vegan-friendly coconut caramel filling, they are heaven in tart form.
In fact, Amir has said this is one of his new favourite treats – and that says a lot as he is a complete chocoholic!
I love making vegan chocolate ganaches as they are so simple, yet so decadent. Plus, you would never ever guess that they are dairy-free – and you’ll get no complaints from your guests, either!
Of course, everything is made better with caramel, too, so I hope you find these tarts every last bit as irresistible as we did!
Chocolate Caramel Tarts
- Creates six small tartlets –
- 3 cups ground hazelnuts or almonds
- 2/3 cup cacao
- 8-9 tbsp date paste (to make date paste, I simply soak a large batch of pitted dates in hot water for 6-8 hours. I then drain and blend with a small splash of the date water until smooth)
- 1 tsp vanilla paste
- 1/4 tsp salt
- 2.5 tbsp cacao butter or coconut oil
- For the chocolate ganache filling –
- 250ml full-fat, tinned coconut milk (or you can use soya cream)
- 290g dark chocolate, finely chopped
- 1 tsp vanilla paste (optional)
- 1-2 tbsp maple syrup (optional)
- Pinch salt, to taste
- For the caramel –
- One jar Nature’s Charm Coconut Caramel, OR use this recipe for date caramel by Feasting on Fruit
- To serve –
- Dark chocolate truffle chunks (I topped mine with Booja Booja) or fruits
- Start by making the base. Stir together your dry ingredients, then gently melt the cacao butter. Mix well to combine – your mixture should be nice and sticky, but not too sticky! If it feels a little dry, add a touch more cacao butter. If it’s too wet, more ground hazelnuts will work! Press the base into six loose-bottomed small tart tins, pressing the mixture up the sides, too.
- Spoon 1.5 tbsp – 2 tbsp (depending on how much room you have) into each base, leaving plenty of room for your chocolate ganache. Place in the fridge to firm up for half an hour.
- Once the tarts have firmed up a little, gently – very gently – heat the coconut milk in a saucepan until hot, but not boiling. Remove from the hob, then add the chocolate chips. Allow to stand for a few minutes, then stir smooth, or until the chocolate has melted. If necessary, apply a tiny bit more heat, but not much – you don’t want the chocolate mix to split!
- Stir maple syrup, vanilla (if using) and salt into the chocolate, then spoon over your caramel and base. Place in the fridge to firm up once more (around 4-6 hours, or overnight).
- Serve from the fridge, topped with fruit or dark chocolate truffle chunks.