Chocolate Lovers Caramel Tart

GF DF RSF PB
Serves: makes 1 tart

Ingredients:

FOR THE CACCO TART CRUST 
1 1/2 cups almond flour
1/4 cup LOCO LOVE Higher Being Tonic
1/4 cup coconut flour
1/4 cup melted coconut oil
1/4 maple syrup (or monk fruit if low-carb)
1 tsp vanilla extract
Pinch of sea salt

FOR THE STICKY PEANUT CARAMEL
1 cup pitted Medjool dates (soaked in warm water for 10 min)
1/4 cup smooth peanut butter (or tahini for a richer edge)
1 tsp vanilla extract
2-3 tbsp warm water (to blend if need be)

FOR THE SILKY CHOCOLATE GANACHE
3/4 cup coconut cream (just the thick part from the can)
150g LOCO LOVE Dark Chocolate Drops
Optional: 1 tbsp maple syrup or monk fruit sweetener, if you like it sweeter

TO SERVE
LOCO LOVE Ceremonial Grade Cacao, shaved 

Method:

Get started by preheating the oven to 170°C (340°F).

For the Cacao Tart Base, mix all ingredients in a bowl until a dough forms. Press into a 20-22.5cm tart tin with a removable base. Prick the base with a fork and bake for 10-12 minutes or until just firm. Let it cool completely before adding fillings.

For the caramel, blend all ingredients until smooth and creamy. Spread a thick, even layer over your cooled tart base. Chill for 20-30 minutes so it firms up a bit before adding chocolate.

For the silky chocolate ganache, in a saucepan gently heat coconut cream until just simmering. Remove from heat and add chocolate drops. Let it sit for 2 minutes, then stir until glossy. Pour over the caramel layer and smooth it out. Refrigerate for at least 2 hours or until set.

When ready to serve, slice and shave with the Loco Love ceremonial grade cacao.