Raw Salted Caramel Nut Tart
 
Prep time
Total time
 
Satisfy your sweet tooth with this Raw Salted Caramel Nut Tart - a crunchy nutty tart with creamy sticky caramel flavours.
Author:
Recipe type: Dessert
Ingredients
Crust
  • 60g Sprouted Cashews
  • 60g Sprouted Almonds
  • 60g Moist Dates like medjool (If the dates are dry, soak in warm water for 5 minutes)
Caramel Layer
  • 180g Moist Dates like medjool (soak in warm water for 5 minutes)
  • 50ml Coconut Oil
  • 80g Almond Butter
  • 30ml Coconut Nectar (or maple syrup)
  • ⅛ tsp Sea Salt
  • 1 ½ cup Mixed Nuts (I use almonds, walnuts & pecans)
  • Sea Salt Flakes to sprinkle
Instructions
  1. Grind cashews and almonds until fine with the high speed blender (I use Froothie Optimum G2.1 on Nut mode) or food processor. Add dates and continue processing until the mixture come off the side of the jug, mixture should stick together when pressed with 2 fingers.
  2. Press mixture evenly into a 10cm tart tray and refrigerate.
  3. To make caramel, blend dates, coconut oil, almond butter, coconut nectar and sea salt in the blender (with the tamper) or food processor. You might need to stop the blender, scrape the mixture from the sides and continue blending until mixture is completely smooth.
  4. Remove the caramel mixture into a bowl and mix in the nuts well. Remove the crust from the fridge and spread the caramel mixture over the crust. Sprinkle with sea salt flakes and freeze up to 3-4 hours.
  5. Best eaten 10mins after removing from freezer.
Recipe by at https://justasdelish.com/?p=16196