No?‍?bake Chocolate Caramel Tart

nobake chocolate caramel tart display image  6e9074ee
nobake chocolate caramel tart display image 6e9074ee

No?‍?bake chocolate caramel tart
?BY:@365cleaneats ?
?:@sweets_freshe ?

I wish you a lovely monday, my dears??

⭐️ Follow me ? @sweets_freshe for? healthy simple vegan, recipes that will help you lose weight, and feel great ☝️☝️☝️☝️
?
Recipe (24cm / 9.5 Inch Tart Pan with Removable Base)
◆Ingredients: .
■Crust:
1 cup (120g) raw walnuts
40g sunflower seeds
20g shredded coconut
2 Tbsp. flaxseeds
2 Tbsp. melted raw cacao butter
4 pitted Medjool dates (80g)
1/8 tsp pink salt .
■White Chocolate layer:
1 cup (120g) raw cashews (soaked 4-6 hours and rinsed)
1/2 cup (120ml) coconut cream
4 Tbsp. melted cacao butter
3-4 Tbsp. maple syrup
1/4 tsp vanilla bean paste
pinch of pink salt
.
◾️Chocolate layer:
1.5 cup (180g) raw cashews (soaked 4-6 hours and rinsed)
2/3 cup (160ml) coconut cream
5 Tbsp. melted cacao butter
3.5 Tbsp. maple syrup
4.5 Tbsp. raw cacao powder
1/4 tsp vanilla paste
pinch of pink salt
.
■Vegan tahini caramel cream
5-6 Medjool pitted dates (100-120g)
3/4 cup (180ml) coconut cream
1 Tbsp. hulled tahini
1/4 tsp vanilla bean paste
1/4 tsp pink salt
.
**You can substitute maple syrup & coconut cream with raw agave & almond milk for raw version
.
◆Method: (1) Pulse every ingredient for the crust until well processed but still slightly crumbly. Press the mixture into the tin. (3) In a high speed blender place every ingredient for the white chocolate filling and blend well until smooth. Layer the filling above the crust. Freeze it until set. (4) Repeat the same process for the chocolate layer. Freeze it over night. (5) Pulse all the ingredient for the cream until smooth. Put it in the fridge over night to thicken. (6) Take out the cake from the freezer and remove it from the tin. Spread the caramel cream on top. Garnish with your choice of fruits and dark chocolate.


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