Salted Caramel Tart

If you haven’t tried salted caramel yet, you haven’t lived! Caramel was one of the biggest things I missed out on when I went dairy free. You don’t need to miss out though when you have this delish recipe to try at home. The soft smooth caramel filing paired with chocolate drizzle is a taste sensation!

Ingredients:

Base:

1 cup gluten free oats

2 tbsp sweet freedom

1 tbsp coconut oil

 

Filling:

1.2 cup soft pitted dates

1 cup cashews

1/3 cup coconut cream

1/2 cup non-dairy milk

Pinch of pink himalayan salt

2 tbsp coconut oil

 

Chocolate drizzle:

2 tbsp cacao powder

2 tbsp sweet freedom

1 tbsp coconut cream

1 tbsp coconut oil

 

Method:

  • Start by preparing the base and add the oats into a food processor and blend until they form a flour.
  • Add in the syrup and coconut oil and blend again until well combined. Pour this into a loose bottom cake tin and firmly press down to create a smooth base. Pop into the freezer whilst you make the remaining layers.
  • Combine the cashews, dates, coconut cream and coconut oil in a food processor or high speed blender and blitz until smooth. Add in the non-dairy milk and a generous pinch of salt and continue blending until this forms a super creamy and smooth mixture.
  • Pour the filling over the base and return the cake to the freezer for 4-5 hours to set.
  • Once your cake is set, you can prepare the chocolate topping.
*Recipe in collaboration with Charley’s Health*​
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