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5.0 from 9 votes

Date Caramel Chocolate Tart | Gluten free| Vegan

This delicious caramel and chocolate tart is both gluten free and can be made into a vegan treat by using non dairy butter, coconut cream and non dairy chocolate

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 10 serves
Course: Dessert
Cuisine: Australian , International

Ingredients

Crumb crust
  • 200 gram rice cookies or gluten free shortbread biscuits | 7 oz
  • 100 gram butter melted | or coconut oil, dairy free butter |3.5 oz
Caramel filling
  • 250 gram raw cashews soaked overnight or boiled till soft| 8.9 oz
  • 400 gram dates de-seeded, fresh or dry if no fresh| 14.1 oz
  • 200 ml water 7 oz
  • 1 teaspoon vanilla extract
  • 80 ml maple syrup pure not syrup | 2.8 oz
Chocolate topping
  • 50 gm butter melted | coconut oil or butter or dairy free butter | 1.8 oz
  • 100 gram dark chocolate chopped fine | dairy free dark chocolate| 3.5oz
  • 100 ml cream or coconut cream | 3.5oz

Instructions

    Cup of Yum
  1. Oven 180 C/ 350 F | 20 cm tart tin or very shallow cake tin that measures 8 inches
  2. Crush the biscuits in a food processor. Add 50 ml of melted butter and process. Add a Tablespoon more of the butter if the crumbs look very dry ( All biscuits vary)
  3. Press the crumbs onto the bottom of the cake tin/ pie tin and flatten with the back of a spoon
  4. Pop this into the pre- heated oven and bake for 12-15 minutes or until just starting to brown. Set aside to cool then put into the refrigerator to set.
  5. To prepare the cashews, either soak them in cold water (enough to cover) and leave in a container in the fridge overnight. Drain. OR put into a small pot and cover with cold water and simmer till soft (about 10 minutes- they will be easy to squeeze between two fingers). Cool and drain
  6. Put the dates with 200 gm of water to just cover (3/4 cup) and simmer. Stir and using a fork mash as they gently simmer. You will end up with a date puree.
  7. Put the dates and the drained cashews into a blender (or Ninja) with the maple syrup, vanilla and melted butter. (coconut or non dairy) Start to blend. It will be very thick so you can add up to 1/4 cup (60 ml or 2 oz) of water and blend again, scraping down the sides. You will soon have a very smooth caramel tasting purée.
  8. Put the caramel mix into the crumb crust shell and smooth over. Refrigerate while you make the chocolate topping
  9. Put the cream ( or coconut cream), dairy free butter (50 gm) into a jug and heat till just under boiling. Add the chopped chocolate (vegan non dairy dark chocolate) to the cream and stir till completely melted, thick and smooth.
  10. Pour all of the chocolate onto the top of the tart and then immediately spread over the top of the tart with a palette knife till nice and smooth. Tap on the bench lightly to knock out indents
  11. Let it set. It can be chilled for a few minutes in the refrigerator. Decorate with grated chocolate and dates. keep refrigerated.

Notes

  • This recipe really works well when the caramel is very very smooth. A ninja is always great for this.
  • The caramel is never quite as firm as regular caramel so don't add too much extra water when making it. It will firm up in the refrigerator