Chocolate Caramel Tahini Tart
This vegan, no-bake tart is filled with healthy ingredients and fats but will satisfy any indulgent chocolate craving you have. Perfect for a dinner party to impress your guests!
Yield: 12 slices
INGREDIENTS
For the no-bake crust
● Coconut oil, for greasing
● 10 large, pitted Medjool dates, about 1 cup
● 1½ cup roasted chopped walnuts
● 2 Tbsp toasted sesame seeds
● 2 Tbsp cocoa powder
● ¼ tsp salt
For the ganache
● 1 cup semi-sweet chocolate chips
● 1 cup canned coconut milk (shaken well before measuring)
● ½ cup Nuts to You Tahini
● 1 tsp vanilla extract
For the caramel
● 2 Tbsp coconut oil, melted
● ¼ cup Nuts to You Tahini
● ¼ cup maple syrup
● ½ tsp vanilla extract
● Flaky salt and sesame seeds, for garnish
INSTRUCTIONS
Lightly rub with coconut oil the bottom and sides of an 8-inch circular tart pan or spring form pan (even a pie plate would do).
2. To make the crust, pulse the dates in a food processor or high-speed blender until a chunky paste is formed, scraping down the sides as needed. Add walnuts, sesame seeds, cocoa powder and salt and pulse until well combined. The mixture should stay together when pressed.
3. Spread the mixture on the bottom of the pan and up 1 inch of the sides. Wet your hands to easily press the crust in evenly. It’s okay if it’s rustic looking!
4. To make the ganache, place all the ingredients in a pot over medium heat and stir constantly until the ganache is smooth and homogenous. Pour into the prepared crust and allow it to chill for 2 hours or until completely firm.
5. To make the caramel, place all the ingredients in a medium-sized bowl and whisk until combined. You can pour the caramel overtop of the prepared tart at this point or you can let the caramel firm up in the fridge for 1 hour before adding it to the top of the tart. This will allow you to create beautiful swoops in the caramel rather than it becoming one flat layer.
6. Garnish the top with the flaky salt and sesame seeds. Best served cool. Cover and refrigerate for up to 5 days.
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