22 Feb 2013

carob caramel tarts with coconut


These are just plain good. They are the perfect recipe for anyone because raw food skeptics will be like: "Oh snap. This is HEALTHY?" and you guys who already know raw vegan food is delish will say: "Mmm, what a wonderful world. I love Emily so much." Yes. You will say it.


Anyway, what I am saying is that this is a great treat to make for people you want to convince veganism is an awesome lifestyle and diet choice. They are straight up chocolate and caramel filled goodness that any mouth can appreciate. If you don't like chocolate, caramel or coconut... I'm worried about you. Seriously.


Now I have been saying "chocolate", but I've been lying. I do that. I actually used carob in this recipe because (a) I ran out of cacao but also (b) because I LOVE carob and felt it should get some recognition. Sometimes I prefer carob to chocolate, to be honest. It is a little sweeter and has a unique deliciousness all to it's own. I think it tastes fruitier.

Just like cacao, carob has a plethora of health benefits. It's got tons of antioxidants, fiber and nutrients. It has less fat than chocolate, and is sweeter. But if you really can't be swayed to try it - or you think it's nasty and gross - go ahead and sub in cacao or cocoa. I won't beat you up or anything. Although... I could. Vegan muscles yo. Thank you, kale and tempeh.


carob caramel tarts with coconut: makes about 7

Crust:
1 cup cashews
1 cup walnuts
1 cup dates

Caramel layer:
1 cup dates
2 tablespoons melted coconut oil 
1 teaspoon vanilla
Pinch of salt (optional) 
Water, as needed (around 1/4 cup) 

Carob layer:
1/4 cup carob 
2 tablespoons melted coconut oil
1/2 cup dates (or maple syrup) 
Water, as needed (around 1/4 cup) 

To make the crust: pulse the nuts into crumbs in your food processor. Add the dates and process until it can stick together. Press into the bottom of lined tart or cupcake tins and set aside. 

To make the caramel: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread into the bottom half of each tart crust and put in the fridge. 

To make the carob part: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread on top of the caramel layer of each tart crust and put in the fridge until they have set, about 30-60 minutes. Take out of the molds, top with coconut flakes and enjoy!

23 comments:

  1. I just found your site through pinterest and I'm glad I did. These look delicious and I have everything on hand to make them!

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    1. Wonderful =D Thanks very much, Rayna.

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  2. Yum :) No chocolate for me till Easter, so I think I'm going to explore carob a little more... having SERIOUS chocolate cravings!

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    1. Oh perfect! I'm sure this will satisfy =D

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  3. I'm actually not a huge carob fan in comparison to chocolate, but I seriously think that these could sway me!!

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  4. I love your recipes. So fresh, beautiful and guilt-free.

    I have a request for a raw dobos torte. Not sure if this would interest you, but you would be the one I would turn to to create this Hungarian dessert raw-style.

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    1. Okay! I was actually just brainstorming what I should make tomorrow so thanks!

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  5. Thats a shame I cannot just put my hand inside the monitor and try them... :)) this tarts sound DELICIOUS! I will try to make them this week! Thanks for the receipt.

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    1. Hehehe yes a shame indeed ;) Thanks a lot!

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  6. I've done it a couple of days ago and what a succes it was!!! It tasted so good, that caramel layer was absolutely a-mazing! Thank you for all these great ideas! :)

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    1. Oh fabulous =) Thanks very much!

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  7. I completely agree, sometimes people think that vegans only eat salads and flax seed, but this...this is perfect! Loving your blog!

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  8. Love these. Made them with the maple syrup in the carob as I only had enough dates for the caramel (do non vegans know how well dates make caramel??? A new discovery for me - and what a discovery!!). I can't get the sauce to set as I figure the dates would have helped set it and the maple syrup not so - didn't use any water. Didn't really think about this at the time, just sub'd the syrup for the dates and figured the coconut oil would set it. Anyway, still delicious and no one around here's complaining!! Thanks so much for posting your recipe.

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  9. I made these last night and they are AMAZING!! I'm so impressed! Thanks!

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  10. I wanted something fresh, and (let’s be honest ) – something that looked pretty damn impressive when plonked down on the table. There I found your recipe... Thanks for sharing.

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  11. I've tried the caramel using coconut oil and dates. However, I can't get the coconut oil to fully blend with the dates. Is this how it works for You? But I just poured the coconut oil that didn't blend over the top, and when it cooled it set between the little pieces of the dates. It worked ok but was messy and annoying.

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    1. Weird... it might be a temperature thing. That doesn't happen with me. Next time try blending it for as little time as possible.

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  12. I have made these 4 times now and they are more than great, thank you

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  13. Carob Layer:
    1/4 cup carob...??? do you mean powder?

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Feel free to comment below, I love hearing your thoughts! xo, Em