Raw Caramel Choc Almond Crunch Tart

Delicious! Delicious! Delicious! This is the only word to describe this raw tart. I love it so much! I want all of you to have this recipe and bookmark it! Sooo good. It is 100% vegan, gluten free, dairy free, refined sugar free and quite easy apart that is comes in 4 parts so needs a bit more time (freezing time). But I am telling you it is well worth it! 

This tart will be the one to make to impress anyone, including non-raw cake eating people. My husband loved it and he isn't always a fan of my healthy creations! I am planning to make this raw caramel tart for birthdays and celebration dinners to come. I hope you enjoy it. Comment below if you have any questions. 

Raw Caramel Choc Almond Crunch Tart

Serves: 8 people. Time: 2.5 hours (including freezing time)

Base:

• 1/2 cup of pitted dates
• 1 1/2 cups of raw almonds
• 1 cup of grated coconut
• 1 tbsp of coconut oil
• 2 tbsp of water 
• 1 tbsp of cacao

Caramel:

• 2 tbsp of coconut oil
• 1/2 cup of dates
• 3 tbsp water
• 1/2 cup tahini
• 1 tsp vanilla

Choc Drizzle

• 2 tbsp coconut oil
• 1 tbsp maple syrup
• 1 tbsp cacao

Almond Crunch

• 1 tbsp of almond butter
• 1 tbsp of water
• 1 handful of chopped almonds + almond flakes 

1. Mix all the base ingredients in a food processor starting with dates and almonds first before adding the rest. Press firmly in a tart tin with your hands. Put in the freezer while you make the rest.

2. Mix the caramel ingredients together until it becomes a soft paste. You might have to use a spoon on the sides. Lay on top of the base and put in the freezer for 20 min.

3. Mix all the chocolate drizzle ingredients in a blender and pour on top of the tart making circles.

4. Finish with the almond butter drizzle by mixing the almond butter and water in a blender. Then pour. Then top with the nuts and leave in the freezer 1 hour.   

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