Date and caramel chocolate tartlet

RAW FOOD - VEGAN - GLUTEN-FREE - SUGAR-FREE

Dates come in a vast array of varieties, qualities, and degrees of freshness. There are over 1,500 date varieties on the planet, differing in taste and texture. The Sukkary variety is distinguished by its aromatic sweetness and caramel-like notes.

DATTELBÄR offers dates in different degrees of softness. According to his experience, the extra-soft dates are best for further processing. They have a higher water content and are excellent for tart bases, energy bars, creams, and sauces. Even a standard food processor can easily blend them. So, let's get started with this wonderfully delicious date recipe.

DATE CARAMEL CHOCOLATE TARTLET

Ready in 20 minutes

You need:

for the floor:

• 170 g almonds
• 2 tablespoons of psyllium or hemp seeds
• 2 tbsp chia seeds
• 2 tbsp cocoa powder
• 2 tbsp date syrup
• 225 g coconut flakes or rolled oats
• 1 tbsp almond milk (more if needed)
• 10 Sukkary dates, pitted
• a pinch of salt
• Vanilla extract

for the caramel layer:

• 15 Sukkary dates, pitted
• 2 tbsp nut butter (peanut, almond or hazelnut)
• 2 tbsp coconut oil
• 115 ml almond milk
• a pinch of salt

for the chocolate mousse:

• 115ml coconut milk (full fat)
• 140g vegan (sugar-free) chocolate
• 2 tbsp nut butter (peanut, almond or hazelnut)
• 2 tbsp coconut oil
• 60 ml date syrup
• 1 tsp vanilla extract

Here's how:

Preparing the soil:

1. Grind the almonds using a food processor or high-performance blender.
2. Add all the dry ingredients and 1/4 of the coconut flakes and use the pulse function of your food processor to mix the mixture well.
3. Add the remaining coconut flakes and the wet ingredients and mix until the mixture is doughy but not sticky.
4. Press the mixture into a round cake pan, springform pan or tart pan.

Preparation of the caramel layer:

1. Place all ingredients in a food processor and mix until you get a smooth cream.
2. If you don't have fresh, soft dates from DATTELBÄR, then soak your dates in hot water for 15 minutes.
3. Spread the mixture onto the floor.

Preparation of the chocolate mousse:

1. Heat the coconut milk in a saucepan, remove it from the heat, and add the remaining ingredients. Stir until the chocolate has completely melted.
2. Pour the mixture over the caramel layer and place the whole thing in the freezer for a few hours.
3. Cut into small wedges to serve. Yum!