Flannerys

Vegan Chocolate & Salted Caramel Tart

Who’s ready to indulge? This delicious vegan chocolate and salted caramel tart ticks all the taste bud boxes! If you have pre-made shortcrust pastry, feel free to use that as the base; otherwise, we have provided a fuss-free pastry recipe as well. Top with your favourite nuts and fresh strawberries and dive in for a delicious treat!

Gluten free, vegan

Ingredients

Base

2 cups gluten-free plain flour

1 tbsp raw cacao powder

½ tsp Celtic sea salt

2/3 cups certified organic extra virgin coconut oil, hard (not runny)

Approx. 5 tbsp very cold water

Filling

150g (approx 20) organic dates

1 tbsp certified organic extra virgin coconut oil

1 tsp vanilla extract

1 cup coconut cream

1 tsp Celtic sea salt

Chocolate

100g certified organic extra virgin coconut oil

1 tbsp agave syrup

1 tsp vanilla extract

6 tbsp raw cacao powder

2 tbsp insecticide-free nuts, crushed

4-5 organic strawberries, quartered

Method

  • 1. Preheat oven to 180 degrees. Lightly grease a 22cm tart tin.

  • 2. Base Whisk flour, cacao and salt in a large bowl until combined. Add coconut oil in spoonful’s and use a fork to combine ingredients until it resembles crumbly wet sand. Add ice cold water 1 tbsp at a time, using enough to help it form dough. Knead gently with your hands in the bowl, then transfer to a lightly floured surface. Form a dough ball, then place and flatten between 2 sheets of baking paper. Using a rolling pin, roll out the base to roughly 3mm thick. Take the top baking paper off, then flip and drape over the tart tin gently. Remove the other sheet of baking paper, then use your fingertips to fill in any gaps. Bake for 10-20 minutes or until lightly browned. Remove and let cool.

  • 3. Filling Blitz dates, coconut oil and vanilla until a thick paste. Add cream and salt, and blend again until smooth, scraping down the sides to get all mixture. Spread over the pastry base and freeze for 20-30 minutes.

  • 4. Chocolate In a heat-proof bowl over simmering water, melt coconut oil, agave syrup and vanilla. Stir, then add cacao, whisk until smooth. Pour over the caramel filling, spread with a spatula. Place in freezer for 10 minutes, then serve sprinkled with crushed nuts and strawberries.

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