"RECIPE:
Ingredients
Crust:
- 2 1/4 cup almond meal
- 1/4 cup+2 tbsp sorghum flour
- 3 tblsp coconut sugar
- 3 tblsp coconut oil
- 3 tblsp cacao powder
- pinch of sea salt
- 1 tsp vanilla powder
- 2-3 tblsp water
Caramel layer:
- 1 cup dates, soaked
- 3 tbsp maple syrup
- 2 tbsp coconut butter
- 3 tbsp almond butter
- 1/4 cup water ( I used the water from soaking the dates)
- 1/4 cup coconut cream
- pinch of sea salt
- 1 tsp vanilla powder
Chocolate ganache:
- 1/4 cup cacao butter
- 1/4 cup cacao powder
- 1/4 cup coconut cream
- 2 tblsp maple syrup
- 1 tblsp almond butter
- 1 tsp vanilla powder
- pinch of sea salt
Steps
For the crust, place all ingredients except for the water and oil in a bowl and combine well.
Add the oil and 1 tbsp of water and mix with your fingers until well combined. Keep adding water one tblsp at a time until mixture forms a ball (you might not need all 3 tblsp)
Place the dough in the fridge for 15 minutes, then take it out, roll it between baking paper sheets to about 1/2 a cm thickness Place in a tart tin, prick the base with a fork (not too much) and bake in 180 degrees C for 14 minutes.
Take it out and let cool completely.
For the caramel, place all ingredients in a blender and blend until completely smooth.
Place the caramel inside the tart crust, smooth it evenly using a spatula, and place in the freezer. For the ganache, place the cacao butter ( I like to shave it or cut it into small pieces to melt faster) in a heat proof bowl on top of a pot with simmering water, and stir until almost melted. Take off the heat and add the rest of the ingredients. Combine well, then return to simmering pot and stir until just glossy then move away from the heat.
Place ganache on top of the caramel, and smooth with a spatula. Let it set, and enjoy!"
Ingredients
Crust:
- 2 1/4 cup almond meal
- 1/4 cup+2 tbsp sorghum flour
- 3 tblsp coconut sugar
- 3 tblsp coconut oil
- 3 tblsp cacao powder
- pinch of sea salt
- 1 tsp vanilla powder
- 2-3 tblsp water
Caramel layer:
- 1 cup dates, soaked
- 3 tbsp maple syrup
- 2 tbsp coconut butter
- 3 tbsp almond butter
- 1/4 cup water ( I used the water from soaking the dates)
- 1/4 cup coconut cream
- pinch of sea salt
- 1 tsp vanilla powder
Chocolate ganache:
- 1/4 cup cacao butter
- 1/4 cup cacao powder
- 1/4 cup coconut cream
- 2 tblsp maple syrup
- 1 tblsp almond butter
- 1 tsp vanilla powder
- pinch of sea salt
Steps
For the crust, place all ingredients except for the water and oil in a bowl and combine well.
Add the oil and 1 tbsp of water and mix with your fingers until well combined. Keep adding water one tblsp at a time until mixture forms a ball (you might not need all 3 tblsp)
Place the dough in the fridge for 15 minutes, then take it out, roll it between baking paper sheets to about 1/2 a cm thickness Place in a tart tin, prick the base with a fork (not too much) and bake in 180 degrees C for 14 minutes.
Take it out and let cool completely.
For the caramel, place all ingredients in a blender and blend until completely smooth.
Place the caramel inside the tart crust, smooth it evenly using a spatula, and place in the freezer. For the ganache, place the cacao butter ( I like to shave it or cut it into small pieces to melt faster) in a heat proof bowl on top of a pot with simmering water, and stir until almost melted. Take off the heat and add the rest of the ingredients. Combine well, then return to simmering pot and stir until just glossy then move away from the heat.
Place ganache on top of the caramel, and smooth with a spatula. Let it set, and enjoy!"