chocolate tart with crunchy raw vegan crust and caramel sauce

First of all i wish you all a happy new year! I do have so many plans for the coming year, here on the blog. I would like to continue with my radical self care posts and also write more about organic, vegan gardening. I am currently writing on my first post, which will be a little recap of the past gardening season. Anything else you would like to read and see here? Write me an email --> threehazels@gmail.com or a comment :-)
Besides of this I start this new year with a first recipe post. This time an easy no bake chocolate tart with a raw vegan crunchy buckwheat crust and caramel sauce. Hope you all will like it!




crust
  • 100gr buckwheat
  • 70 gr  oats
  • 150 gr dates ( I used fresh ones, if you can't some fresh ones soak some dried ones for at least 4 hours)
  • 3 tbsp melted coconut oil
Blend first the dry ingredients, if you like it crunchy like me, set a bit of the buckwheat to the side and add last. Add the wet ingredients ( dates and coconut oil) and blend until you have a sticky dough.
Take a pie form ( add a bit of baking sheet to the bottom, this makes it easier to get it out of the form) press the dough in the form and let it rest in the freezer for at least two hours or even better over night.


filling
  • 400 gr dark vegan chocolate
  • 300 ml coconut milk
  • a pinch of salt
Melt the chocolate together with the other ingredients in a pot. Take the crust out of the freezer and the pie form. Add the filling and give it for at least another two hours in the fridge, until the chocolate ganache is set. Slice and serve if wished with caramel sauce!


caramel sauce 
  • 300 ml coconut milk
  • 3 tbsp agave sirup
  • salt
Heat up the ingredients in a pot. Let it simmer and stir until you have a light brown and thick consistence. This can take up to 20-30 min. Let it cool down and enjoy!

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