Fermented Caramel Tart

Gluten, Dairy, Egg, Nut and Refined Sugar Free

It’s beginning to look a lot like Christmas.. and that means food right??

I’m not a very traditional type of cook when it comes to Christmas cooking, but as a family we have our own food traditions that we love and these fermented caramel tarts are something we love to have!!

They are filled with fermented caramel dates, have a seedy base and topped with a delicious homemade chocolate!!

INGREDIENTS:

Base:

• 45g pitted dates
• 2/3 cup of sunflower or pepita seeds (or both or nuts if you can tolerate)
• 1 tablespoon extra virgin coconut oil
• pinch of salt
  
  

Caramel Layer:

• 3/4 cup (130g) fermented dates (without the liquid, raw soaked dates can be used)
• 2 1/2 Tblsp coconut butter/tahini (or nut butter if you can handle nuts)
• 1 tsp Vanilla
• 4 Tblsp coconut yoghurt
  
  

Chocolate Layer:

• 50g Extra Virgin Coconut Oil
• 25g Cacao Powder
• 25g Raw Honey
• 1 tsp Vanilla
• pinch Himalayan Salt
  

METHOD:

Base Layer:

1. Blend all ingredients together until it is a crumbly consistency and holds together when pressed.
2. Divide equally into silicone muffin pans (or slice dish if you don’t have any).
3. Place into the fridge to set.
   
   
   

Caramel Layer:

1. Blend all ingredients together in a high speed blender until smooth
2. Place 2 spoonful’s of caramel into each individual muffin holder.**
3. Back into the fridge to set while making the chocolate.
   
   
   

Chocolate Layer:

1. Measure and place all ingredients into a small saucepan.
2. On low heat, stir together until until melted and combined.
3. Pour a little chocolate on top of the caramel in each muffin holder.**
4. Place into the freezer to set until ready to eat.
   
   
   

NOTES:

* It’s best to take these out of the freezer about 10 minutes before eating so they can defrost a little, or simply move them to the fridge once they have set so they are ready to go.
** You will have leftover caramel and chocolate but trust me it won’t last long!!