Contributing Monkie GreenChef Staff Monkies
Published on May 7, 2010
I wasn’t really planning on making anything decadent and chocolatey last Easter; it just sorta happened! (Guess some things CAN’T be helped!) I was lingering in bed that morning, dreaming of a sweet treat combining caramel and chocolate. After toying with the idea for some time, it finally hit me that I had created a dessert along the same lines a couple of Easters ago. (So much for being original! lol)
The following is a richer version of my Divine Caramel Chocolate Tarts combined with a superfoods-based caramel inspired by GlimR’s Ca~Raw~Mella Bars. Superbly festive and yummy!
Makes 6 tarts
For the Chocolate Brownie Crust:
1 1/2 cups walnuts or pecans (or both!)
1/4 cup soft dates
1/4 cup raw cacao powder
2 tbs carob powder
2 tsp agave nectar
1 tsp vanilla extract
Generous pinch sea salt
Crust Instructions: Process nuts, cacao and carob powders and sea salt in food processor until fine. Add dates, agave and vanilla extract and process until crumbly.
For the Super Caramel:
1/2 cup agave nectar or raw honey
1/4 cup almond butter
1/4 cup + 2 tbs lucuma
1/4 cup + 1 tbs mesquite
1 tbs + 1 tsp maca
1 tsp vanilla extract
3 tbs water
1/4 cup pecans, broken into pieces
Caramel Instructions: Mix first set of ingredients by hand in a bowl. Add more water if too thick. Fold in pecan pieces.
For the Dark Chocolate Ganache:
3/4 cup cacao powder or carob powder or both
1/4 cup + 2 tbs coconut oil
3 tbs maple syrup
1 1/2 tbs agave nectar
2 pinches sea salt
Ganache Instructions: Sift cacao and/or carob powder into a bowl. Add other ingredients and mix well with a spoon or whisk.
1. Press Chocolate Brownie Crust in small tart shells with removable bottoms.
2. Pour some Super Caramel on crust.
3. Cover with a layer of Dark Chocolate Ganache.
4. Decorate with walnuts and pecans.
5. Set in fridge.
6. Demold and enjoy in good company!
~ There’s actually enough Caramel filling to make 7 or 8 tarts. (You don’t want the layer to be too thick as it is quite sweet.)
~ If the Chocolate Ganache mixture thickens too quickly due to the agave or maple syrup being colder, no worries! Just pop the bowl in the D for a few minutes to soften it up.