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Chocolate Peanut Butter Caramel Tart

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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.