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Recipes From The SunnyKitchen | ‘Super’ Caramel Chocolate Tarts

Posted By GreenChef Staff Monkies On May 7, 2010 @ 6:00 am In Recipes / Desserts,Recipes / Raw | 5 Comments

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!

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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