By The Daily Bar
Although it seems like a lot of ingredients - and well yeah theres a fair few, it's a really simple recipe and trust me it's worth it.
l let you into a little trick of mine - I HATE dates, like you would have to pay me to eat a date. You could stuff them with peanut butter, choc coat them and roll them in star dust and I'd still politely (or not so politely decline) BUT they're texture is phenomenal! So I've used dates in this recipe (similar to our Nice Slices) for incredible texture purposes, but balanced it out with other incredible tasting ingredients, for maximum taste satisfaction, hence all the ingredients.
The sweet caramel layer really off sets the rich dark choccy mousse so perfectly, so if you're going to sub out this layer, I would make your choccy mousse a little sweeter.
Blend, taste & have fun kids!
Lets talk crust:
I love a baked crust, and have been trying to perfect a GF/DF dough and am so happy with this one!
The secret here is really well ground oats (otherwise will be a little chewy, like ANZAC biscuits, yum, but a like my crust a little flakier)
Other alternative is this baked spelt crust recipe - which would be really delicious too!
Ingredients:
You supply coconut cream and let us supply the rest of the wholefood ingredients right here in The Daily Pantry
Crust:
¾ cup almond meal
1 cup oats finely ground in processor
1/4 cup cashew butter
1/2 cup raw bush honey
Caramel Sauce:
1/2 cup dates (soaked)
2 tbsp coconut sugar
3 tbsp maple syrup
1/4 cup cashew butter
1 tbsp water
1 tbsp cacao butter
big pinch salt
Chocolate Mousse:
1/3 cup dates (soaked)
200mL coconut cream (AYAM is great!)
1/2 cup almond meal
3/4 cup cacao powder
2 tbsp raw bush honey (or maple)
1 tbsp water
pinch salt
Method
Crust:
Combine all ingredients together in processor and mix until forms a dough ball.
Cover the dough and refrigerate for 30 mins
Roll out dough onto (almond) floured surface and form into tart shell
Bake for 10 mins at 150° until golden
Caramel:
Soak dates in warm water to cover for an 1hr (or at least 20 mins). Drain the drains and reserve a little of the soaking liquid for the recipes.
Combine all ingredients except the cacao butter in food processor until silky smooth (can add a little extra extra of the soaking water if the blend is too thick - it wants to be thick, but easily spreadable on your base)
Mix in cacao butter and then transfer to your crust.
Place tart in fridge while you make the choc layer
Choccy Mousse:
Blend the dates & honey/maple, salt & water until smooth and then add almond flour.
Next combine the coconut cream & cacao butter and gently incorporate into the mix (add gradually as not to split your mix - it's not the end of the world if this happens, the cacao powder will help bring it back together)
Fold through your cacao powder until smooth and pour into tart case
Set in fridge for 1 hr and your tart is ready for serving, yum!
