Recipe Courtesy of Sarah Graham

Ingredients

Pastry

100 g almond flour

50 g coconut flour

100 g cold butter

1 egg

1 Tbsp. coconut sugar or alternative healthy natural sweetener of your choice such as stevia, to taste

Pinch of salt

Caramel Layer

1/2 cup pitted dates soaked in 1hot water for about 10 minutes

¼ cup coconut cream

¼ cup coconut oil warmed until liquid

¼ cup nut butter I use macadamia or cashew

3 Tbsp. maple syrup or honey or rice malt syrup

1 tsp. vanilla extract

Salted Dark Chocolate Layer

¼ cup raw cacao powder

¼ cup coconut oil warmed until liquid

¼ cup coconut cream

2 Tbsp. maple syrup or honey or rice malt syrup

½ tsp. sea salt flakes

To serve

¼ cup roughly chopped toasted pistachios

1 cup fresh raspberries

Pretty edible flowers if available

Instructions

Preheat the oven to 180 °C. Lightly grease a 20 cm loose-bottomed tart tin, or just a fluted   tart dish. Prepare the pastry by blitzing the ingredients together in a food processor (or mixing by hand) until it comes together in a rough ball.

Press the pastry into the prepared tart tin, prick a few times with a fork and bake for 15–20 minutes or until golden and cooked through. Remove and set aside to cool.

While the pastry bakes, prepare the other layers. For the caramel layer, drain the soaked dates, reserving ¼ cup of the liquid. Add the dates and the remaining ingredients to a food processor and blitz until smooth (add a little of the reserved liquid to loosen further if needed – it needs to be quite thick though, otherwise it won’t set).

To make the chocolate layer, warm all of the ingredients except the salt together on the stovetop until the chocolate and coconut oil have just melted and the mixture is silky smooth. Be careful not to overheat or the mixture will split. Remove and set aside to cool.

Add the caramel filling to the cooked tart shell, and place in the freezer for about 15 minutes, or until just set. Remove the tart from the freezer, pour over the chocolate filling, sprinkle over the sea salt flakes and refrigerate again until set, or until just before serving. Garnish with the pistachios, raspberries and flowers just before serving.

Health Benefits of some the ingredients:

Almond flour offers more protein, healthy fat, and vitamin E than white flour.

Coconut flour is a powder-y flour that’s made when coconut pulp is dried out and then ground up. “Coconut flour is high in fiber, has protein, and has better digestible carbs than white flour.

Coconut juice, which is where a lot of coconut sugar comes from, is full of potassium, electrolytes and nutrients. So if you’re looking for equal comparison to sugar that’s nontoxic, non-GMO, that your body’s going to be able to digest better, organic coconut palm sugar is a better option.

The benefits of cacao are truly fantastic: it can improve your memory, increase your bliss, reduce heart disease, shed fat, boost immunity, and create loads of energy.

 

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