22 Oct 2011

"it tastes like christmas!"

Today was my wonderful, funny, strange, and vegetarian friend Emily's birthday (yes, one of my best friends names is the same as mine). I gave her numerous hugs and a tart.

The crust tasted like crumbly Reeses, even though the only nuts in it were sprouted walnuts. That and some dates, cinnamon and cocoa. I molded that into a tart shell (remembering my mom's b-day present, anyone?) and then filled it with a chia seed caramel sauce. Which was just gelled chia seeds added to the caramel recipe.

I let it refrigerate overnight and then decorated it before I ran to meet her at the SkyTrain station.

It's a wonderful world we live in, when you can make something that tastes THIS GOOD, and is also crazy-good for your fabulous bod at the same time. Plus, it's easy to make and turns out really cute! The prefect gift for that special someone, an impressive dessert, or an (uber healthy) treat for yourself.

So go on, make this tart and enjoy life. What's not to like?

Goji Berry Caramel Tart: makes 4-5 or so, but you won't have any problems with leftovers

1/2 cup walnuts
1/3 cup soaked dates
1/4 cup cocoa/cacao
1 t cinnamon 
1 t vanilla
1 T coconut oil, if it's too crumbly

Process all ingredients until it's like dough (but a little crumbly). Press it into your favourite tart shells and freeze while you're making the filling.

Caramel Filling:
Handful Brazil nuts
2-3 T raw honey/agave
1 t vanilla extract
7-10 dates, soaked for 30 minutes or so if you can - but don't dump the water!
3 T almond butter
2 T tahini
2-3 T coconut butter, melted 
1/2 t cinnamon
Pinch salt 
Water as needed (preferably the date water)
1/6 cup or so coconut flakes (doesn't really matter, you be the judge)
2 T chia seeds gelled with water

Process Brazil nuts into fine pieces, add all other ingredients EXCEPT coconut flakes and chia seeds. Process until it has a caramel-y consistency. You may need to add some water or more of the other ingredients. Try it. Your mind should be exploding now. If not, continue tampering until it reaches the mind-blowing stage. Add the coconut flakes and gelled chia.
Spoon this into the frozen tart shell crusts and let it freeze for maybe another 30 minutes. Then carefully take the crust out of the mold, not letting it break! Chill until you need them, and decorate with goji berries or anything else!


lauren@spicedplate said...

What would you suggest as a substitute for someone allergic to coconut oil and flakes? These look AMAZING and I won't let a silly allergy get in the way!

Em von Euw said...

Well the coconut flakes aren't necessary anyway... I just tend to add them to everything, haha =) As for the coconut oil - you can probably leave that out too! Just add a wee bit less water.

Emily Yungwirth said...

Aww, Emily. I remember this. I just scrolled for 11 minutes looking for this instead of studying for a midterm I have tomorrow.
PS. mmmm, that tart.

Em von Euw said...

=D Oh, those good times.