, , , ,

Caramel peppermint chocolate tart

Caramel peppermint chocolate tart

Caramel peppermint chocolate tart, helo 2020! This just feels wrong, am I the only one who cannot believe how fast 2019 has gone by, or was it the fact that I once again was asleep before 12 and was not up to celebrating. The party has kinda died since moving to France and becoming a mom, so I guess the best kind of way I can celebrate is with food, obviously! Kicking this year off with one of my absolute favorite SA desserts. Its a caramel and mint creamy dream mushed together with a crunchy coconut biscuit base.

Caramel peppermint chocolate tart, helo 2020! This just feels wrong, am I the only one who cannot believe how fast 2019 has gone by, or was it the fact that I once again was asleep before 12 and was not up to celebrating. The party has kinda died since moving to France and becoming a mom, so I guess the best kind of way I can celebrate is with food, obviously! Kicking this year off with one of my absolute favorite SA desserts. Its a caramel and mint creamy dream mushed together with a crunchy coconut biscuit base.

So this year, I have not made a lot of resolutions, just surviving I guess is my motto. We’ll be welcoming little miss in Feb and it feels pretty long-off, but I know the day will be here pretty soon. So, for the time being, I am focusing on packing everything ready, washing baby clothes and meal prepping for after labor. So many lists, so little time with a very huge belly slowing me down and a toddler plus household to think about.

But the upside of this whole thing is that I feel pretty good considering being 32 weeks pregnant. I won’t be able to create as much the first couple of months with her arrival and maybe we’ll have to relocate within a couple of months. STRESS factors going on high over here, so no wonder I am craving sweet things like crazy.

Caramel has always been my Achilles heel, that and peanut butter. I swear you can give me a can of peanut butter and a caramel kinda dessert and I’ll be a happy gal. I have an excuse though, this belly needs no explanation, I can eat what I like every now and again. I do try to keep things civil, too much caramel is not a good thing, so I opt for a sweet thang once to two times a week. I’ll share my journey once little one goes to school. Oh yess he is starting school!? Turning into such a big boy, can’t believe he is turning three in Feb. Anyhoo, so many things happening, Veganuary is here, hope to share my plan-based pregnancy with you soon!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Caramel peppermint chocolate tart

Caramel mint chocolate tart

Ingredients 

Base

  • 1 cup shredded coconut
  • 1 cup quick or rolled oats
  • 1 cup roasted buckwheat groats
  • 2/3 cup melted coconut oil
  • 1/4 cup agave or maple syrup
  • 1 tsp vanilla essence
  • 1/4 tsp salt

Filling

  • 500ml cooled coconut cream
  • 1/4 cup agave or maple syrup
  • 2-3 tsp peppermint extract
  • 1/2 cup vegan caramel 
  • salt
  • 100g shaved vegan chocolate (Mint flavor if you can find it)
  • Fresh mint leaves
  • edible golden flakes

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Place the coconut, oats and buckwheat groats in a blender and blend until it has no more big pieces and resembles flour. 
  3. Place in a bowl and add the rest of the ingredients, mixing well and then press into a parchment paper-lined tart tin of your choosing. 
  4. Use your fingers or a back of a tablespoon to press the base securely, dip into warm water to let it not stick to the spoon. (Make sure to come upon the sides to hold the creamy filling). 
  5. Divide the coconut cream into two bowls, start by whisking the first half of the coconut cream, adding in the caramel, vanilla extract, and a pinch of salt. Whisk until stiff peaks and place in the fridge to cool again. 
  6. Whisk up the other half of the coconut cream, add the peppermint extract and about 1/4 cup chocolate shavings, maple syrup and a pinch of salt.
  7. Scoop the peppermint coconut cream into a nozzle with a flat tip to make the “waves” on the tart. 
  8. Once the base is cooled, pour in the caramel layer of the tart, tap the mold to equalize the layer with the rim of the base, drizzle on some caramel and place in the fridge to set for 30 minutes.
  9. Remove and gently remove the tart from the mold, Pipe lengthways waves on the tart, sprinkle on some more chocolate and decorate with fresh mint leaves and golden sprinkles. 
  10. Leave to set for at least an hour and a half before serving time.

Notes:

  • The base of this tart can be made to thin to thick, make sure the base is no too thick to ensure easy slicing.
  • The base can be made raw without cooking, this will leave the base to be more crumbly.
  • You can buy a clear peppermint extract if you like, I bought a green one to resemble the traditional dessert from SA.
  • Storebought vegan caramel can be used as well.

Hope you had a lovely beginning of the year, here’s to an amazing 2020!

M*

You might also like

Share the Love