24 Dec 2012

chocolate caramel tart with orange & sea salt


This turned out exactly as I had hoped. Score! The other day I got the image of this dark chocolate, decadent, sinful-looking tart with a hidden layer of caramel in my head and couldn't get rid of it. So I made it for you. I decided to add some orange juice and zest for the holiday season (oranges are christmas-y, right?) and also sprinkled on some sea salt because frankly it makes everything better. Then I realized it looked like it was snowing on my tart! Totally intentional. 


I cannot BELIEVE it is Christmas Eve today. I don't usually pay a lot of attention to reality but this year I've been away in my mind more than normal because I hardly even realized it was December. Woah, when did that happen? This evening we are going to a have nice dinner with family and other loved ones, as is the conventional custom I suppose. Tomorrow we're getting up early to systematically (yes, the von Euws have a system) unwrap our gifts to and from one another.

I am excited of course, but mostly just looking forward to spending the holiday with my boyfriend. My gift for him is below - a mug I drew all over, which I will fill with my poems. I don't really want any other presents except him! Having said that, I AM running low on virgin coconut oil... and I'm always down for some books on philosophy.


This tart is going to be dessert tonight and I can tell you right now - it's a keeper. Who doesn't like chocolate and caramel, especially when you don't have to feel guilty about eating it? Only crazy people. But don't judge them - they have lost their sanity. You can't trust anyone who doesn't like caramel.


I wish you the merriest holiday with whoever you spend it with. I hope you are able to surround yourself with positive energy, good will, love and raw vegan tarts. That is what I will be doing. Merry Christmas, my beloved and cherished readers! You are precious to me. (But don't worry, I won't go Golem on you). 


chocolate caramel tart with orange & sea salt:

Crust:
2 cups almonds
1 1/2 cups dates

Caramel:
1 cup dates
1 cup water, use as much or little as needed to get a thin caramel consistency
2 tablespoons chia seeds 
1 tablespoon agave nectar
1/8 teaspoon sea salt

Chocolate:
3/4 cup cacao
2/3 cup maple syrup
2/3 cup melted coconut oil
juice and zest from 2 oranges
1 teaspoon vanilla (optional) 

To make the crust: pulse the nuts in your food processor until crumb-sized, then add the dates and pulse until everything sticks together. Press into the bottom of a tart tin and put in the freezer. 

To make the caramel: blend all ingredients (you can do this in the food processor) until smooth, adjusting to your desires. Spoon into the bottom on the crust and put back in the freezer. 

To make the chocolate: blend all ingredients in your food processor until smooth. When the caramel in your crust is solid, spread the chocolate on top and put back in the freezer. Let it stay in there overnight, then garnish with sea salt and orange zest and serve.

25 comments:

TheCookieFairy said...

Emily these pictures are simply spectacular! You have amazing photography skills, girl. Merry Christmas to you and your family, I hope you have a wonderful, magical day. I'd love to make this tart for my boyfriend and friends when I get back home to London, it's such a perfect dessert to celebrate. Lots of love to you! xoxo

Natalia said...

Merry Christmas, and thanks for all these recipes! They are all delicious!
I can't wait to try this one!
Thanks

Heather Chapman said...

I can not wait to try this!!! Thank you !

Sheryl said...

Hi Emily, Greetings from Singapore=))
I chanced upon your blog via Pinterest and I think I must have living in a hole because your website is seriously amazaing!! I've spent like the past 45 min reading through your older posts and adding bookmarks to almost every recipe! I feel hungry just be looking at your pics. Love the fact that the ingredients you use are staight forward enough for beginners to follow... i know some raw cakes that have a scroll long worth of ingredients that are costly and time consuming. Lookig forward to trying them out=))

Merry Xmas to you and Im so glad I've found your website!

Emily von Euw said...

Thank you! Flattered as always.
I wish you the same for the rest of your holiday and new year! Much love, Clem. Namaste.

Emily von Euw said...

Same to you! xox

Emily von Euw said...

Thank you SO MUCH, Sheryl! I love to read that. Namaste! x

agn├Ęs said...

A question for you Emily ! Do you serve this tart right out of the freezer or do you let it thaw a bit before ??!

Emily von Euw said...

I let it thaw a little bit, otherwise you get a brain freeze haha

Kieran said...

Wow. These pictures are incredible. Honestly. so amazing. Inspiring. Recipe sounds delicious as well.

Mich said...

Emily, do you think you can keep this tart in the fridge once set? I've just made it but we've since gone gorcery shopping and it can't fit in the fridge!! :(

Emily von Euw said...

Definitely! :)

Unknown said...

Do you use fresh dates? Or are dried ones ok?

Emily von Euw said...

Dried - but they shouldn't be like hard. They should be kinda gooey and sticky.

Kelly said...

Hi Emily, Did you know your recipe is mentionted at a big dutch culinary website? :-) They call your tart divine ;-)
http://www.culy.nl/recepten/raw-chocolade-carameltaart-met-sinaasappel-en-zeezout/

Emily von Euw said...

Oh thank you! Cool!

Kelly said...

You're welcome! ;-)

Barbara Millen said...

I dont have a vitamix blender. I'm using a basic food processor. Should I soak the chia seeds before blending? My worry is that it wont come out smooth.

Emily von Euw said...

@Barbara Millen - no worries! A food processor will work fine.

Vanessa S said...

I made this tart last night and words cannot describe the amazing deliciousness that went into my mouth. It was so good that I ate nearly half of it. Thanks for much for sharing this recipe :)

Anonymous said...

Would pecans and/or cashews work for the crust?

Katja said...

Made it this weekend, it was amazing. Thanks for the recipe! :)

Mikaella Zavrou said...

Hello, can you tell me the size of the tart tin? Also, if I cannot find the nectar thing, is there any replacement?

Thank you.

Andrea Nagy said...

Dear Emily! I'm also asking about the size of the tart tin? I wanna make this for Christmas and dont want to be surprised :D

Michael Murphy said...

I made this tonight
It was our first vegan raw dessert, well anything actual, I suppose beyond salad. It turned out really nice. It's funny because it's nothing o throw together typical cooked recipes, but this seemed so daunting at first. It was very good.
Thank you for the recipe.