Raw Cacao and Caramel Crescent Tart with a Perk!er Crumble Topping

Raw Cacao and Caramel Crescent Tart with a Perk!er Crumble Topping

Spirituality meets food art in today’s recipe post! I am certainly someone who expresses gratitude before every meal and absolutely loves creating dishes from whole foods and all things natural. Living in alignment with nature in the best way I can.

Today I’m bringing to you this Cacao and Caramel Crescent Tart, to celebrate Perk!er’s recent launch of their new quinoa bars (#sponsored) - Cacao & Salted Caramel, and Cacao & Orange (side note: there’s a little giveaway coming tomorrow over on my Instagram). I’ll be using the Cacao & Salted Caramel bar in this recipe! The tart has a just-sweet-enough base made from oats and dates, and is filled with a chocolate ‘cream’ that holds together perfectly and is actually packed with protein. The secret ingredient? Silken tofu! Now, don’t let that put you off - it just takes on the flavours of the other ingredients you mix it with so you are free to alter the ratio of sweetness to nuttiness to cacao-intensity. Yum !

And now for the bit I’m sure you want to check out… the photos. Just look at it (yes, I’m proud of myself, because this tart worked brilliantly on the first try?!).

Cacao and Caramel Crescent Tart with Perkier Crumble Topping
Cacao and Caramel Crescent Tart with Perkier Crumble Topping

Let’s get to it!

Ingredients

For the base:

1 cup pitted dates

2 cups oats

1/2 cup coconut purée

2 tbsp maple syrup

For the filling:

2 blocks (700g) silken tofu - it’s important that it’s silken tofu rather than firm!

2 bars (200g/just over 1 cup) vegan chocolate

3 tbsp maple syrup

3 tbsp roasted smooth peanut butter

2 tbsp single soy cream

To top:

2-3 Cacao and Salted Caramel Perk!er bars (#sponsored)

Method

1. In a medium bowl, pour water from a recently boiled kettle over the dates until they’re covered. Leave to soak for 10 minutes.

2. In a food processor, blend the oats until they’re finely ground.

3. Gently melt the coconut purée using your preferred melting method. You may need to stir it for a minute with a teaspoon after trying to melt it, to make it smooth.

4. Drain the water from the bowl of dates. Pour the coconut purée and golden syrup into the food processor with the ground oats, and add the soaked dates in too. Blend on high speed until the mixture comes together and there are minimal/no chunks of dates left - you might need to scrape the sides down a few times during this process.

5. If needed, mix the dough further with your hands in a bowl (not in the food processor - we don’t want any injuries!) to make sure it’s fully combined.

6. Press the dough evenly into a lightly greased (e.g. with coconut oil) 8-inch round tart tin. Try to get the tops of the sides to be level or flat and try to make the thickness of the base even all round.

7. Rinse the food processor out if needed. Then put the silken tofu (drained if it’s packaged in water), peanut butter, maple syrup and cream into the food processor but don’t blend yet.

8. Gently melt the chocolate using your preferred method - I melted it in a bowl over (not in) a saucepan of simmering water.

9. Start blending everything that’s already in the food processor, and as it’s mixing, pour in the melted chocolate. Leave the food processor on until everything is fully combined - again, you may need to scrape down the sides a few times.

10. Pour the mixture on top of the tart base in the tin and spread it around evenly.

11. Leave in the fridge for 10 minutes to set slightly.

12. Meanwhile, break up the Perk!er bars into a bowl using your fingers. Place the Perk!er pieces on top of the tart, in the shape of a crescent. Leave the tart to set for a further hour in the fridge and then eat as you wish!

Let me know what you think over on Instagram - I think this tart is perfect for sharing with friends or for bringing to a large gathering or party.

Sending love to you all,

Ally x

Cacao and Caramel Crescent Tart Filling
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