Caramel Pecan Tart
This recipe makes a small 6 inch tart. Who knew vegan food could be quite so immense - surprise everyone with this awesomely rich and decadent chocolate tart ❤️ @underwater_vegan
- 1/4 cup pecans
- 1/4 cup almonds
- 6 dates
- 1 tbsp water
- 1 cup overnight soaked cashews
- 1/4 cup coconut oil
- 2 tbsp maple
- 1 tbsp raw cacao powder
- 2 tbsp lemon juice
- To make the base blend pecans, almonds, dates and water until sticky. I didn't blend too much and left it chunky. Press most of this mixture into the base of a tin. Use the left over mixture to make balls for decoration.
- To make the filling blend all other ingredients until smooth. Pour over base and freeze overnight.
- Take out of freezer a few hours before serving to defrost. Topping is pecans baked in the oven in maple syrup.