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Super Food Caramel Tart

By Catherine Noonan on January 12, 2018 in Food

This tart won’t break your heart, by Catherine Noonan

This Super Food Caramel Tart is guaranteed to win the hearts of health nuts and not-so-health nuts alike.
The baked crunchy base of desiccated coconut and almond meal is sweetened with maple syrup, while the filling boasts a smooth caramel-like mixture of dates, coconut cream, coconut oil, and macadamia nuts. The top comprises deliciously dark home-made chocolate.

Mixing bowl
Food processor

(serves 10)
1 cup almond meal
1 cup desiccated coconut
1 tsp vanilla powder (or extract)
1 pinch sea salt
¼ cup coconut oil, melted
1 tbsp maple syrup

300g dried pitted dates
200g fresh medjool dates, pitted
1 cup boiling water
200g raw macadamia nuts
175ml coconut cream
4 tbsp coconut oil, melted
2 tsp vanilla
½ tsp sea salt

¾ cup softened coconut oil
2 tbsp raw cacao powder
2 tbsp maple syrup
1 pinch sea salt

1. Preheat a fan-forced oven to 160 ˚C;
2. Grease and line a round tart tin with baking paper and set aside;
3. To make the base, combine the almond meal, desiccated coconut, vanilla powder, and sea salt in a mixing bowl and stir to combine, before adding the maple syrup and melted coconut oil and mixing until uniform in texture;
4. Transfer the base mixture into the tart tin and flatten, pressing down firmly and evenly with your hands;
5. Transfer the base to the oven and bake for 20 minutes at 160 ˚C, or until lightly golden;
6. Meanwhile, place the dried dates, pitted medjool dates, and boiling water in a saucepan over medium heat and stir regularly with a wooden spoon for 5-7 minutes until all of the water is evaporated and a thick paste is formed;
7. In the food processor, whiz the date paste, macadamia nuts, coconut cream, and vanilla for a few minutes until completely smooth and add sea salt to taste;
8. Pour this mixture on top of the cooled base and place in the freezer to set;
9. For the topping, combine all of the ingredients in a small mixing bowl, pour on top of the caramel filling, and allow it to set in the freezer for at least four hours or overnight before serving;
10. Store in an airtight container in your freezer for no more than two weeks.

Cath Noonan is a self-confessed health-foodie, recipe creator, and nutrition student, as well as the founder of healthy food blog, I Heart Scratch. Check out the delicious food pics on her Instagram account, @i_heart_scratch, and find more recipes by visiting www.iheartscratch.com.au.



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