Salted Caramel Choc Tarts with Raspberry Coulis
You’ll love these incredible salted caramel choc tarts with raspberry coulis - dark and rich and chocolaty with a zingy sauce. Perfect for a special occasion.
Ingredients
For the base
- 100 g walnuts
- 150 g medjool dates
- 2 tbsp raw cacao
- 2 tbsp ground almonds
- Pinch sea salt
For the filling
- 5 medjool dates pitted
- 1 tablespoon almond/peanut butter
- 1 teaspoon almond essence
- Pinch sea salt flakes
- 300 g soft silken tofu
- 1 tbsp raw cacao
For the chocolate mix
- 100 g vegan dark chocolate
- 2 tablespoon coconut oil
For the raspberry coulis
- 300 g raspberries
- Splash maple syrup
Instructions
First, make the base
- Add all the ingredients to a food processor and blitz to combine.
- Grease 4 small pudding moulds or tart cases, then line with a strip of baking paper with the ends poking out so the tarts can be removed from the cases easily.
- Divide the base mix between the four moulds and press down at the base and shape up the sides.
To make the choc caramel filling
- Add the ingredients to a food processor and blitz until you get a super-smooth paste. You may need to scrape down the sides a few times.
- Break up the chocolate and add with the coconut oil to a saucepan and heat gently on a low heat until melted. Don’t over stir.
- Now add to your food processor and blend until very smooth.
- Spoon into the tart cases and chill in the fridge for at least an hour or until it’s set.
- The mix makes enough for the tarts plus two choc pots–so add any remaining mix into glasses to set in the fridge.
To make the raspberry coulis
- Add the berries and maple to a saucepan on simmer until they have broken down a little.
- Use a sieve to remove the seeds.
To serve
- Top the tarts with raspberry coulis.
Notes
Makes 4 mini tarts and 2 choc pots servings