chocolate salty tart with peanut butter caramel & pretzel crus

chocolate salty tart with peanut butter caramel & pretzel crus
chocolate salty tart with peanut butter caramel & pretzel crus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • crust:

  • 1

    cup graham cracker crumbs

  • 1

    cup pretzel crumbs (a heaped handful blitzed in the food processor until fine)

  • 3

    tbsp natural sugar

  • 2

    tbsp spelt flour

  • 1/4

    cup + 3 tbsp coconut oil, melted

  • caramel:

  • 1

    cup pitted dates (as soft as you can get)

  • 3

    tbsp natural peanut butter

  • 2

    tsp vanilla extract

  • juice from half a lemon

  • 2

    tbsp non-dairy milk

  • pinch of salt

  • chocolate mousse:

  • 2

    medium, ripe avocadoes, pitted and peeled

  • 1/2

    cup light agave nectar

  • 1/3

    cup non-dairy milk

  • 1/4

    cup cocoa powder (I used raw cacao for the deep, almost bitter chocolate taste)

  • 1

    tsp arrowroot

  • 2

    tsp vanilla extract

  • pinch of salt

  • 1

    heaped cup semi-sweet chocolate chips, melted

Directions

For the crust: Preheat oven to 350 degrees F. Stir all of the ingredients together except the coconut oil to combine. Add the oil and mix until clumps begin to form. Press firmly into a 10 inch tart pan. Bake for 15-20 minutes or until crust is firm. Set aside. For the caramel: Place dates in a small saucepan and cover with water. Bring to a boil over medium heat and simmer until dates are soft, about 10-15 minutes. Drain dates, saving the cooking water. Place dates and remaining ingredients into food processor and pulse until a puree forms. Add date cooking water if necessary. Scrape caramel into baked and cooled tart shell and spread evenly. For the mousse: Place everything except the melted chocolate into the food processor. Now’s the time to add some booze if you’re feeling up to it. Turn the processor onto high and puree until mixture is very smooth, about 3-4 minutes. Remove lid and add melted chocolate. Turn to high again until thoroughly combined and smooth. Scrape mousse into tart shell on top of the caramel. Chill the tart for at least 1/2 an hour before serving. Garnish with chopped pretzels or a sprinkle of salt if you like.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: