Vegan salted caramel tart

Thu, 24 January 2019

Chef Holly White is in the Six kitchen this evening to share this delicious recipe. 

INGREDIENTS:

·         180g of soaked cashew nuts

·         3 tablespoons of coconut cream

·         3 tablespoons of coconut sugar

·         2 vanilla pods - split and scraped out or 1/2 teaspoon of vanilla essence

·         1 tablespoon of maca powder

·         2 tablespoons of maple syrup

·         3 tablespoons of cacao butter or coconut oil melted

·         120g of desiccated coconut 

·         125 g of cashew nuts - ground 

·         50 ml of maple syrup or agave

·         1 teaspoon of coconut oil 

·         1 pinch of salt

·         Coconut oil for greasing 

·         3 tablespoons of maple syrup

·         2 tablespoons of almond butter

·         80g of flaked almonds 

METHOD:

·         Brush a thin layer of melted coconut oil all over the tin including the sides to ensure it comes out easily. 

·         First make your base by processing the nuts until a powder is formed. Be careful not to over blend. 

·         Add the coconut oil and desiccated coconut, pulse and then drizzle in the sweetener. 

·         Grease your large baking tray, 8” or individual ones. Press the mixture into the moulds and ensure it is firm using either a spatula or the palms of your (scrupulously clean) hands. 

·         While it is cooking make your caramel layer by melting the almond butter and the maple syrup over a low heat.

·         Remove your tart base or bases from the oven and spoon the caramel mixture onto it. Keep it towards the centre and avoid the edges for about 1cm. 

·          Place the base in the freezer to set. Make your top layer by combining all ingredients in a food processor. 

·         Spoon on top of the caramel layer and add a pinch of sea salt to the top layer. Return to the fridge to set for at least 3 hours before serving. Use a sharp knife when cutting through.