Salted Caramel Peanut Cashew Tart
Intolerance friendly Salted Caramel Cashew Peanut Tart. Gluten Free, Dairy Free, Refined Sugar Free, Egg free.
- 6 Fresh Medjool Dates (pitted)
- 1 Cup Coconut Flour/Meal
- 1/2 cup Flaxseed Meal (you can also use Almond meal or Psyllium Husks here)
- 1/4 cup olive oil, melted coconut oil or butter
- 8 Fresh Medjool Dates (pitted)
- 1 cup of raw cashews (pre-soaked in water for 30 mins - 2 hours)
- 1-2 tablespoons Peanut Butter
- 1 teaspoon Vanilla Essence (or 1 Vanilla Bean if you are getting fancy)
- 1 tablespoon Mayple Syrup or Rice Malt Syrup
- Milk of your choice (I used Almond Milk)
- Water until the correct consistency
- Sea Salt
- First cook the Base. Preheat the oven to 180 degrees celcius. Line a tart pan with baking paper and grease lightly.
- In a food processor pulse the meat from the 6 Dates with the dry ingredients - the Coconut Flour and the Flaxseed meal (you can use Flaxseeds and just blend them until they become a Meal).
- Stir in the Olive oil/melted butter/coconut oil until you get a moist crumble consistency.
- Pour the mix into the pan and push down into a compact flat disc with a spoon. If you like a crunchier base make it a thin base.
- Bake in the oven for 10-20 minutes, checking on it and turning it if necessary to cook through the base until it is warm brown but not over-done.
- Whilst waiting for the base to brown, drain most of the water from the cashew nuts (leave in about 50mls) and throw into a food processor with the meat from rest of the dates, peanut butter, Mayple syrup, vanilla and a pinch of sea salt (to taste).
- Blend until creamy. Add Almond milk as needed to thin the consistency. It should be the texture of thick cake batter (if too runny, you can add more cashews or Peanut Butter). Put in the Fridge until the base is cool enough to spread the mixture over.
- Spread the Filling over the cool base and then top with extra nuts, seeds, dark chocolate shavings or Cacao nibs (pictured). Store in the Fridge.