Gluten Free + Vegan Chocolate Caramel Tart

I'm loving this Chocolate Caramel Tart as a Summery centerpiece, it makes for a gorgeous dinner part dessert!

Ingredients:

For the oaty-chocolate crust:

• 1 1/2 cups oat flour – grind oats in your blender until a flour forms (use gluten free if needed)
• 3/4 cup ground almonds
• 4 tbsp cocoa powder/cacao powder
• 1/3 cup melted coconut oil
• 1/3 cup maple syrup/liquid sweetener of choice
• Pinch sea salt

For the date-cashew butter caramel layer:

• 1 1/4 cups medjool dates – soaked in hot water for at least 30 mins
• 1/2 cup smooth, creamy cashew butter
• 1 tsp vanilla extract
• 1 tbsp melted coconut oil
• Pinch fine sea salt

For the chocolate ganache layer:

• 130g vegan dark chocolate (I use 70% cocoa solids)
• 1 tin full fat coconut milk – left upside-down in the fridge for 3 hours
• 2 tbsp maple syrup/sweetener of choice – optional
• 1 tbsp cocoa/cacao powder

For topping (optional):

• Fresh raspberries, strawberries and blueberries
• Flaked almonds
• Chocolate chips
• Flaked almonds

Instructions:

1. Start by preheating your oven to 180C. Then, if you haven’t already, place your oats in your blender and pulse until they are ground down and resemble a flour.
2. Place both the ground almonds and oat flour into your food processor and add all the other crust ingredients and pulse a few times. A doughy mixture should form that comes together in your hands.
3. Get full recipe==>>ginabnutrition.com