Caramel Chocolate Almond Tart

Yield 1 Tart

Base

  • Brownie CocoRoons, Crumbled

Caramel:

  • 2 tablespoons of coconut oil
  • 1/2 cup of dates
  • 3 tablespoons water
  • 1/2 cup almond butter
  • 1 teaspoon vanilla

Chocolate Drizzle:

  • 2 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • 1 tablespoon cacao

 

  • Chopped Almonds (optional)

 Preparation:

  • Crumble Brownie Coco-Roons and press firmly into a tart tin with your hands
  • Mix the caramel ingredients together in a high speed blender until it becomes a soft paste. You may have to use a spoon on the sides
  • Lay on top of the base and put in the freezer for 20 minutes
  • Mix all the chocolate drizzle ingredients in a blender and pour on top of the tart, making circles
  • Finish with the almond butter drizzle optional, not shown by mixing the almond butter and water in a blender
  • Pour, top with with nuts, and leave in the freezer for1 hour