---

FROZEN VEGAN SALTED CARAMEL TART

---

A delicious frozen vegan TART to keep any sweet tooth happy. It does take some planning as you need to start the day before to soak the cashews and make the caramel but the end result is so worth it.

---

MAKES 16 BARS

FOR THE BASE

6 Medjool dates

135 g raw almonds

135 g raw hazelnuts

1 Tbsp coconut oil

FOR THE FILLING

1 can (400 ml) coconut cream

6 Tbsp vegan brown or muscovado sugar

150 g raw cashews, soaked overnight

1 tsp sea salt flakes to taste

FOR THE TOPPING

200 g dark vegan chocolate, melted

  1.  Make the filling by combining the coconut cream and sugar in a pot. Bring to a boil, reduce the heat to a fast simmer for 20 - 30 minutes, stirring occasionally until thickened and dark amber in colour. Place the sauce in the fridge overnight to cool.

  2.  Line a 20 cm-square baking tin with cling film.

  3.  Pit the dates and soak them for 10 – 15 minutes in hot water until soft.

  4.  Preheat the oven to 180 °C.

  5.  Place the almonds and hazelnuts on a baking sheet and toast for 45 minutes, shaking the sheet a few times. Remove from the oven and set aside to cool.

  6.  Blend the almonds and hazelnuts in a food processor to a fine flour-like texture. Add the soaked dates and coconut oil and blend until the mixture starts sticking together. Spoon this mixture into the tin, pressing it down firmly, and place in freezer.

  7.  Place the soaked cashews in a high speed blender and blend until smooth and creamy.

  8.  Mix the nuts into the chilled caramel and spread this mixture over the base. Sprinkle with sea salt flakes, then place in the freezer for at least 2 hours.

  9.  Remove from the freezer and spread the melted chocolate on top. Place in the freezer for at least another 30 minutes. Remove from the freezer, carefully take the frozen tart out of the tin and slice it into small bars.