Makes 9 inch/24 cm spring form tart
Takes 20- 30 mins to make – serves 12
Base layer –
150g raw walnut
150g raw almonds
100g dates
1.5 tbsp vanilla essence
2 tbsp coconut oil
Blend nuts first to flour like consistency – then add rest and blend till like bread crumbs
Compact really firmly into the base of the spring form tart dish ensuring an even spread.
Caramel layer –
300g pitted dates
150g almond or cashew or peanut butter
10-12 tbsp water
10 tbsp coconut oil
1 large pinch of salt (add more if you like it)
Blend for 10 mins till super smooth and carmel like. Spread a really even layer of caramel on top of the base layer doing your best to give a smooth top for the chocolate layer
Chocolate layer
Melt some dark chocolate, we use 70%
300g dark Choc melted
Spread the chocolate evenly over the caramel layer and put in the fridge to set.
Once set use a hot knife to cut through the chocolate so that it doesnt crack – enjoy!
All the best,
Dave & Steve.
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