Recipes From The SunnyKitchen | ‘Super’ Caramel Chocolate Tarts

caramel chocolate tarts 01 Recipes From The SunnyKitchen | Super Caramel Chocolate Tarts

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.

caramel chocolate tarts 02 Recipes From The SunnyKitchen | Super Caramel Chocolate Tarts

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!

Carmella’s Notes:
~ 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.

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  • muinamir

    Pineapple wedge was surprisingly mild. Was expecting ta after all the lemony stuff. I like the chewiness.

  • x_sarahp_x

    The chocolate Pop Ta for breakfast may have cheered me up just a tiny bit … lets see how the day goes x

  • Anonymous

    Oh lord this look sooo good! thank you for sharing!

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