Choc, Peanut Butter Caramel Tart



For the base:

  • 1 cup Eat Naked Almonds
  • 90ml buckwheat (blend in a high-speed blender if you prefer a smoother texture)
  • 75g chopped and soaked dates
  • 2 tbsp. cocoa powder
  • 1 tbsp. cocoa nibs
  • 1 tbsp. chia seeds
  • 1 tbsp. Eat Naked Raw Honey
  • 1 tsp. coconut oil

For the caramel center:

  • 150g chopped and soaked dates
  • ½ cup organic brown rice syrup
  • 1/3 cup Eat Naked Natural Peanut Butter
  • ¼ cup coconut oil
  • 1 tsp. vanilla extract

For the topping:

  • 80 – 100g vegan dark chocolate
  • 1 ½ tbsp. coconut oil
  • Cocoa powder for dusting


  1. Use coconut oil to grease a tart tin
  2. In a food processor, blend almonds
  3. Once almonds are blended, add the rest of the base ingredients and blend again
  4. Evenly press base mixture into the bottom of the tart tin, and temporarily store in the freezer
  5. Again in a food processor, blend all the caramel centre ingredients together
  6. Pour the caramel into the tart tin, and store back in the freezer
  7. Melt chocolate and coconut oil together, and allow to cool until room temperature
  8. EVENLY pour the chocolate over the tart (be sure to act quickly here! The cold tart allows the chocolate to set quite rapidly)
  9. Dust some cocoa powder over and decorate with fresh flowers! ♥

Credit for these recipes go to VIP Ede Van Wyk.

2017-12-04T19:02:45+00:00 Comments Off on Choc, Peanut Butter Caramel Tart