No-Bake Pecan Tart with Chocolate Tahini Caramel.
It's Gluten-Free, Vegan, and Refined Sugar-Free :)
INGREDIENTS (8” tart tin /20cm)
*1cup=240ml, ¼ cup=4 Tbsp, 1Tbsp=15ml,
*No Substitution Suggestions Unless Specified.
CRUST
• 1 cup pecans (we used activated ones) *
• 1/4 cup sunflower seeds *
• 2 Tbsp coconut flour *
• 1/3 cup cacao powder
• 2 Tbsp cacao nibs
• Pinch sea salt
• 6-7 Medjool dates, pitted
• 2 Tbsp melted coconut oil (sub more dates)
*sub your preferred nuts/seeds
CHOCOLATE TAHINI CARAMEL
• ¾ cup (approx. 200g) hulled tahini
• ½ cup maple syrup (adjust to taste)
• ½ cup coconut oil
• ½ cup coconut sugar (adjust to taste)
• 1 tsp vanilla extract
• 1 tsp sea salt
• 60g dark chocolate chips (we used 68%, from PANA Organics)
• ¾ cup pecans, roughly chopped
Topping (optional)
• Pecans
• Apricot jam (for coating)
INSTRUCTIONS
1. Grease an 8” tart tin with a removable bottom.
2. Add all ingredients except for the coconut oil into the food processor. Process until a fine meal is achieved.
3. Add melted coconut oil then mix until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add a bit more melted coconut oil.
4. Press the mixture into your tart tin.
5. Place in the fridge while you make the filling.
6. Add all ingredients except for the chocolate and chopped pecans to a small saucepan. Heat over small heat whisking the entire time. Add the chocolate chips and chopped pecans and mix through. Taste and adjust flavour as needed.
7. Cool for 5-10 mins before pouring it into the crust and spread into an even layer.
8. (Optional) Arrange pecans on top as desired, and coat with melted apricot jam.
9. Place in the fridge for 2-3 hours.
10. Store leftovers in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to 1 month.
#vegan #glutenfree #plantbased
28 авг 2024
