Caramel Tart

Caramel Tart 

Raw Caramel Tart Recipe


This Raw Caramel Tart contains all plant based ingredients and is loaded full of nutrients. Good for a snack and great for a party. I always find my desserts, cakes and slices are a great talking point at any gathering. Everybody is always so surprised at how good it all tastes. These great little tarts lasts in the freezer very well.

Dairy Free, Gluten Free, Sugar Free, Egg Free, Raw, Vegan, Plant Based

1 cup Walnuts soaked in water for at least 30 minutes
1 cup dried dates soaked in water for at least 30 minutes
1 cup coconut
1 teaspoon Vanilla
1 tablespoon coconut oil

1 cup dates soaked for 30 min then drained (keep the date water)
½ cup almond butter
4 tablespoons maple syrup
1 teaspoon vanilla
¼ cup desiccated coconut
Pinch salt

½ cup Coconut Butter softened
1 tablespoon cacao powder
2 tablespoon maple syrup


Drain the dates. Drain and rinse the walnuts and process all the ingredients until you produce a course crumble.  Press this mixture into muffin tray lined with baking paper and freeze while you are preparing the middle. This will be enough time for the base to firm up. I use the baking paper to help remove the base without it breaking. Make sure your baking paper is longer than the muffin moulds so you can grab it easily with your fingers.

Drain the dates and keep the date water. Blend all ingredients until smooth. Add some date water if it’s required but remember the texture still needs to stay thick. Spoon into the muffin moulds and return to freezer while you are preparing the topping.  


Mix all remaining ingredients and drizzle on top of tarts and place back in the freezer for another 30 minutes until firm. This desert is best stored in the freezer.




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