For the base:
- 150g walnuts
- 150g almonds
- 100g pitted dates
- 1. tablespoons vanilla extract
- 2 tablespoons coconut oil
- For the caramel layer:
- 300g pitted dates
- 150g almond butter/cashew
- butter/peanut butter
- 10–12 tablespoons water
- 10 tablespoons coconut oil
- a large pinch of salt
- 300g good-quality dark chocolate
1. Line the base of a 24cm round non-stick springform cake tin with baking parchment.
2. To make the base, blend the nuts to a flour-like consistency in a food processor. Add the dates, vanilla extract and coconut oil and whiz again till the mixture resembles breadcrumbs. Press it really firmly into the base of the springform tin, making sure it’s evenly spread.
3. Put all the ingredients for the caramel layer into the same food processor (it should be reasonably clean) and blend till super-smooth and caramel-like. This may take 5–10 minutes – you might need to add a little more water if it is a bit clumpy and isn’t blending.
4. Spread a really even layer of caramel on top of the base layer in the tin, doing your best to give a smooth top ready for the chocolate layer.
5. Gently melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Remove from the heat and pour over the caramel layer. Spread evenly over the caramel.
6. Put into the fridge and leave to set until the chocolate is solid. Use a hot knife to cut this tart – it will help cut through the chocolate without it cracking.