Raw Chocolate caramel tart



Prep Time
Cook Time
4 - 6 People
Serves 8
Difficulty  0



1 ¼ cups raw or toasted pecans/hazelnuts (sub with your favorite biscuit for nut-free) 

2 tbsp coconut flour coconut flour

¼ tsp salt

1/3 cup cacao powder

220g (approx 10) fresh (Medjool) dates, pitted 

Caramel tahini caramel filling

¾ cup smooth tahini or peanut butter 

2/3 cup agave or pure maple syrup

2/3 cup coconut oil

2 tsp vanilla extract

 1 tsp fine salt

1 Tbsp white miso paste 

Chocolate ganache 

200g dark Chocolate chopped 

1/2 chilled coconut cream 


1. Begin by making the crust. Lightly grease, or line the loose tart base of your tart to ( aprox 29cm) and set aside.

2. Add the pecans, coconut flour, salt, and cacao to a high-speed food processor and process 

until a fine crumb forms. Then whilst blending, add the dates one at a time, then process a further 1 minute.  The dough should be soft but not sticky. 

3. Press the base into the tart tin, press flat with the back of a spoon, wetting the spoon to spread it out evenly. Keep the base in the fridge while you make the filling.

4. Add all the ingredients for the filling into a saucepan. Heat over medium heat whisking the entire time, until hot, but not boiling. 

5. Cool for a few minutes before pouring into the base. Use a spoon to spread it around, then set it in the fridge for one hour again. 

6. Melt the dairy-free dark chocolate in a saucepan and then pour the cooled coconut milk into the chocolate, creating a smooth ganache. 

7. Pour the ganache onto the tart and set it in the fridge to set completely, remove from the tart mould, place on to a plate, and slice! Place the rest of the tart in the fridge for up to 3/4 days.