Sophie says...

' I made this tart for a family celebration and it was delicious! The tart is raw, gluten free and dairy free but you wouldn't be able to tell it tastes incredibly decadent! If you have a high-speed blender you will find it much easier to make the base layer. You can also susbtitute the hazelnuts for any nuts of choice, walnuts, almonds, braxzil nuts and cashews would all work well. I would recommend to chill the tart overnight to make sure it sets and is not too runny! This tart is a real crowd-pleaser and the perfect pudding! I love it with a scoop of dairy free vanilla ice-cream, yum!' 

Chocolate Caramel Tart

(DF) (GF) (VE)

Serves 8-10


Base Layer

1 Cup of Dates

1 Pack of Chopped Hazelnuts (250g)

3 Tbsp of Melted Coconut Oil

2 Tbsp Raw Cacao Powder

Pinch of Sea Salt

Caramel Layer

½ cup of Smooth Almond Butter

¼ cup melted coconut oil

¼ cup maple syrup

1 tsp vanilla extract

Pinch of sea salt

Chocolate Mousse

2x small tins (160ml) of coconut cream

5 Tbsp of Raw Cacao Powder

1 Tbsp of Almond Butter

1 tsp Vanilla Extract

4 Tbsp Maple Syrup


Figs and Chopped Hazelnuts


1.  First place the dates into a high-speed blender such as a Magimix, add a little hot water from the kettle and pulse until they are a smooth paste.

2.  Then add the hazelnuts, melted coconut oil, the raw cacao powder and a pinch of sea salt. Pulse until a thick, sticky mixture is formed. If the mix is too sticky you can add a few more chopped hazelnuts to help combine.

3.  Then press the mix into a ridged (greased with a little melted coconut oil) tart tin using the back of a spoon to smooth it down and to press into all of the tart tin edges. Once you have smoothed out the base layer, put it in the fridge to chill.

4.  To make the caramel layer place all of the ingredients into a non-stick pan on a medium heat. Once the caramel is smooth, thick and combined remove from the heat and place into a small bowl. You can double the quantities of the caramel mixture if you would like more caramel or if you are using a larger tart tin.

5.  Spread the caramel layer into the base of the tart using a spatula to keep it smooth. Then place it back in the fridge to chill.

6.  For the chocolate mousse place all of the ingredients into the blender and combine together until a smooth, thick mousse texture is formed.

7.  Pour the mousse over the caramel layer and place in the fridge for a minimum of 5 hours. Preferably overnight to chill.

8.  Once ready to serve the tart and once it has set, you can decorate the top of the tart with any toppings of choice. I used some chopped figs glazed in agave syrup and a sprinkle of chopped hazelnuts and cacao nibs.

9.  Slice and serve alongside vanilla ice cream, cream or cream fraiche.