Tuesday, March 10, 2015

Paleo Raw Chocolate Caramel Tart

I may, or may not be pushing the limits of my Lent Ban from Baking.  I am the Master of Conformity!! 

Three Layers, so stay with me people....

Ingredients Crust (Step 1):
Almonds 1 cup
Walnuts 1/2 cup
Coconut Oil 1/2 cup organic 
Medjool Dates 1/2 cup soaked
Vanilla 1 teaspoon
Pinch Sea Salt

Pulse Dates in food processor until a smooth, sticky paste forms.  Add remaining ingredients and pulse until fine consistency is formed (be patient and kerp scraping edges down). *Note; any Combination of Nuts will work.  Push down on 9 inch dish (preferably round) then place in freezer while you go to the next step.

Ingredients Raw Caramel (Step 2):
Medjool Dates 1 cup soaked 
Coconut/Almond/Cashew Milk 1/4 cup
Nut Butter 1/4 cup
Tapioca/Arrowroot Powder 2 tablespoons
Agave/Honey/Maple 2 tablespoons 
Vanilla 1 tablespoon 
Sea Salt 1/2 teaspoon  

Pulse all ingredients until a smooth paste forms (will be sticky but peaks).  Spread  on top of chilled Crust layer evenly.  Pop the Tart into the freezer again.  Now the final step.

Ingredients Chocolate Ganache (Step 3):
Cocoa Powder 1/2 cup
Coconut Oil 1/2 cup organic  
Agave/Honey/Maple 1/4 cup
Vanilla 1 teaspoon 

Melt Coconut Oil and then whisk in remaining ingredients until silky-smooth (Zohan voice).  Spread Ganache evenly on top of chilled tart and decorate as you wish.  Them place tart in the refrigerator to firm up before serving.



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