Sunday, 17 March 2013

Chocolate, nut & caramel 'shortbread' tart

So.. this is my first recipe post on my blog (YAY!), & it's a special one I think. This tart is pretty yummy, it's sweet in all the right places, with a hint of salt just where it needs to be. This tart is gluten free, dairy free, egg free & has no added sugar. So here goes:


For the crust
150g Pecans (I'm sure you could use any other nut instead, I've tried cashews but pecans just work better)
1 cup Desiccated coconut
2 tbsp Ghee
1/2 tsp Salt

For the caramel
150g Walnuts
8 Medjool dates
1/2 cup Koko milk (formerly known as Kara milk)
1 tbsp coconut oil

For the chocolate layer
100g 70+% Dark chocolate
50g Walnuts for decoration

Things to bear in mind before beginning to make this 'shortbread' tart:
Soak the medjool dates in hot water for 20-30 minutes first, pour enough water to cover the dates. Roasting the pecans & walnuts makes this recipe EXTRA special. You should do it. To roast the nuts preheat the oven to gas mark 7 (425 degrees / 220 degrees C). Roast the pecans & walnuts for about 5-6 minutes or until fragrant. Set aside to cool.


For the crust
1. Put the pecans, desiccated coconut, salt & ghee in the food processor & blend until roughly combined.
2. Grease your tart tin with a little ghee & press your crust mixture in to the bottom of the pan & up the sides too if you like. I used my fingers & then the back of a spoon to make it smoother.
3. Allow to chill in the freezer for 10 minutes to set.

For the caramel
4. Drain the medjool dates from their water & put the medjool dates, coconut oil, Koko milk & 150g walnuts in the food processor & blend until you have formed a nice paste (it doesn't have to be smooth necessarily).
5. Take the crust out of the freezer & smear the caramel on top of it using the back of a spoon.
6. Transfer to freezer whilst you prepare the chocolate.

For the chocolate layer
7. Melt your chocolate on its own or you can add a tbsp of coconut oil if you think it is too thick.
8. Once melted, take the chilling tart out of the freezer & pour the chocolate over it.
9. Decorate with your remaining walnuts.
10. Place tart in the fridge to chill, preferably over night (trust me! It seems to get even better the longer it's in the fridge). Yummyyyyyy!!!!

Enjoy munkeys :)


  1. Sh1t just got real! This is currently chilling in my fridge. Very much looking forward to breakfast tomorrow :)
    Thank you Shirley
    P.s. you included 1 tbsp coconut oil in ingredients for the caramel, but then don't mention it in the steps.

  2. I've made this about 4 times since the above posting and it tasted wonderful every time! and I can totally confirm that the flavour seems to enhance the longer it's kept in the fridge!

    thank you :)