Raw Vegan Chocolate Caramel Tart with Orange & Sea Salt
Ever since I read The Help, I can’t think of chocolate pie without thinking of Minny and the terrible awful thing she did. Well, with regards to this chocolate pie, the only terrible awful thing I did was wait so long to share it with you. I made this way back in May, the dessert component of what I’ve deemed “the best meal I’ve ever made.” Ingredient wise, it’s about as far from Minny’s pie as you can get. It’s all raw, vegan and made with completely unprocessed ingredients. No sh*t here. 
And it’s simply delicious. Depending on the size of your pan, you may be lucky enough to end up with some extra chocolate pudding on your hands; put it in the fridge and enjoy it all on it’s own, a orangey chocolate heaven. And if you have extra crust, as I did, you can form it into balls that will make a great pre-workout snack!
Raw Vegan Chocolate Caramel Tart with Orange & Sea Salt
*Just a heads up because there’s nothing worse than realizing this the day of: this recipe must be made the day before and allowed to set over night.
Crust:
2 cups almonds
1 1/2 cups medjool dates
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 (removable bottom is preferable) and put in the freeze to set.
Caramel:
1 cup medjool 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
Blend all ingredients in a food processor until smooth, adjusting to your desired consistency. Spoon onto the crust and put back in the freezer.
Chocolate Pudding:
3/4 cup raw cacao powder
2/3 cup maple syrup
2/3 cup melted coconut oil
juice and zest from 2 oranges
1 teaspoon vanilla
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.
To serve: I recommend transferring it to the refrigerating several hours before serving or keeping it at room temperature for thirty minutes or so (if you let it stay at room temperature too long it will be very messy to cut). Garnish with sea salt and orange zest.
Serves 8
