Chocolate Peanut Butter Caramel Tart
Ingredients
For the Base:
- 1-¾ cups cashews
- ¾ cup pitted dates
- 2 tbsp. coconut oil
For the Caramel Layer:
- 1-½ cups pitted dates
- ⅔ cup smooth peanut butter
- 6 – 8 tbsp. coconut oil
- 6 – 10 tbsp. water
- 1 pinch flaky salt, optional, to taste
For the Chocolate Topping:
- 1-¾ cups dark chocolate
- 4 tbsp. coconut oil
Instructions
To prepare the base:
- Process the cashews in a food processor until a flour-like consistency is obtained.
- Add dates and coconut oil to the processor and blend until the mixture starts to come together.
- Line a 9-inch springform cake pan with parchment paper.
- Transfer the base mixture to the pan and spread evenly, using the back of a tablespoon, press firmly into the base to compact.
To prepare the caramel layer:
- Without cleaning the food processor, add the dates, peanut butter, coconut oil and water.
- Blend until super smooth and caramel-like, adding more water, if needed, to achieve a smooth consistency; this step may take from 3 to 10 minutes.
- If desired, add a pinch of salt to enhance the sweetness and blend until the mixture reaches a toffee-like color.
- Spread the caramel evenly over the base layer, using baking parchment on top to help smooth it out.
To prepare the chocolate topping:
- Melt the chocolate and coconut oil together using a water bath (bain-marie -see note) or a microwave.
- Gently pour the melted chocolate over the caramel layer and spread to create an even topping.
- Refrigerate the tart for at least 30 minutes to allow the chocolate to set solidly.
To serve:
- Sprinkle flaky salt on top, if desired; use a hot knife to slice the tart which helps to prevent the chocolate from cracking.
Notes
A bain-marie definition: (in cooking) a receptacle containing hot or boiling water into which other containers are placed to warm or cook the food.