So over the weekend I made this Hazelnut Chocolate Caramel Tart – it was my contribution to dessert for my nephews 21st birthday party and it was a hit!
I love to bake, but every now and then I love to create desserts and treats where no baking is involved – just your good freezer.
Recipe is a little variation from my Berry Chocolate Tart I shared here a little while ago, hope you like it.
For the Base:
Blend
1 cup pitted dates
1 cup hazelnut meal
2 tbs hazelnut butter
1/4 cup coconut water Natural Raw C
4 tbs shredded coconut
Place into a small tin lined with baking paper and press in firmly, then put into your freezer to set. Meanwhile get the chocolate happening.
For the Chocolate Filling:
2/3 cups coconut oil melted
1 cup raw cacao powder Loving Earth
1/2 cup rice malt syrup Pureharvest
Place all items into a double boiler and stir through until it all becomes nice and smoothe and when you’re happy with it remove the tin from the freezer and pour in. Place back into your freezer to set again.
For the Decoration:
Handful of raw hazelnuts
1/4 cup salted caramel vegan chocolate blocks Loving Earth
1 tbs rice malt syrup
Just melt the caramel and add the rice malt syrup and it becomes a nice sticky texture – like caramel and drizzle over the hazelnuts and refrigerate again.
Remove and serve as you wish, a delicious and decadent #rawvegan treat that’s simple to make.
Have a great Wednesday everyone xx
