Super Caramel Chocolate Tarts

Are y'all enjoying something decadent and chocolatey for Easter?

For my part, I wasn't really planning on making anything special for the occasion; it just sorta happened! (Guess some things CAN'T be helped! lol) I was lingering in bed yesterday, dreaming of a sweet treat combining caramel and chocolate. After toying with the idea for some time, it finally hit me that I had created a dessert along those lines a couple of Easters ago. (So much for being original! lol)

The following is a richer version of my Divine Caramel Chocolate Tarts combined with a superfoods-based caramel inspired by GlimR's Ca~Raw~Mella Bars. Superbly festive and yummy!


Carmella's 'Super' Caramel Chocolate Tarts

Makes 6 tarts

Chocolate Brownie Crust
1 1/2 cups walnuts or pecans (or both!)
1/4 cup soft dates
1/4 cup raw cacao powder
2 tbs carob powder (I use The Raw Health Store's wonderful Carob
2 tsp agave nectar
1 tsp vanilla extract
Generous pinch sea salt

Process nuts, cacao and carob powders and sea salt in food processor until fine. Add dates, agave and vanilla extract and process until crumbly.


Super Caramel
1/2 cup agave nectar or raw honey
1/4 cup almond butter
1/4 cup + 2 tbs lucuma
1/4 cup + 1 tbs mesquite (regular or Dark Argentinean)
1 tbs + 1 tsp maca
1 tsp vanilla extract
3 tbs water
---
1/4 cup pecans, broken into pieces

Mix first set of ingredients by hand in a bowl. Add more water if too thick. Fold in pecan pieces.


Dark Chocolate Ganache
3/4 cup cacao powder or carob powder (I used both)
1/4 cup + 2 tbs coconut oil
3 tbs maple syrup
1 1/2 tbs agave nectar
2 pinches sea salt

Sift cacao and/or carob powder into a bowl. Add other ingredients and mix well with a spoon or whisk.

Carmella's Notes:
~ If the mixture thickens too quickly due to the agave or maple syrup being colder, no worries! Just pop the bowl in the D for a few minutes to soften it up.

~ As you can see in the picture below, the Chocolate Ganache topping had actually thickened up a bit by the time we were ready to assemble the tarts, but it still worked out just fine.


Assembly
Press Chocolate Brownie Crust in small tart shells with removable bottoms.

Pour some Super Caramel on crust.

Cover with a layer of Dark Chocolate Ganache.

Decorate with walnuts and pecans.

Set in fridge.

Demold and enjoy in good company!

Oh, here's Don giving me a hand assembling the tarts in our new kitchen.
The latter is humble but after Ashinah's hobbit one, I'm not complaining!

More Notes...
I just made these again recently (I guess I better warn you, they are kind of addictive!) and a couple of things popped in mind:

~ There's actually enough Caramel filling to make 7 or 8 tarts. (You don't want the layer to be too thick as it is quite sweet.)

~ I find that a slightly bitter Chocolate Ganache balances the Caramel's sweetness better. I've amended the recipe to reflect this change. Also, I've increased the amounts; better have more than not enough. I have no doubts that you'll find other delicious uses for it! ;-)

And you know how it is, once everything is smudged with cacao powder, why not whip up some chocolate candy while you're at it! I decided to make a few favorites: Orange Goji Berry White Chocolate, Mishka's Raw yummilicious MILK chocolate and Sweet Gratitude's Almond Coconut Joy truffles.

YUM!!!

And remember to have a look at these posts for other chocolate-full ideas:

All Things Chocolate
For the Love of Chocolate

Happy Easter everyone!

Kreativ Blogger Award

This week, I was nominated for the Kreativ Blogger Award by Liz of the Raw Vegan Foodie blog. (Thanks Liz!)

How it works?

a- I must share with you seven things that I love
b- I have to nominate seven other bloggers for the Award

Here we go...

7 Things That I Love

1. Sunworshipping (laying in the sun) - I spent the first 30 years of my life hiding in the shade and now, you can hardly get me out of the sun! And yes, I feel it is symbolic of the huge transformation I've undertaken since 2000. ;-)

2. Cuddling with my furry friends - Animals are such a blessing; directly hooked up to Life or 'The Mystery' as we like to call it... When Kylo and DaPuss come lie down against me, I take it as an honor. They're so pure and sensitive, they wouldn't do so unless they felt safe and resonated with my energy at that particular moment.

3. Preparing food ... and of course eating the result - Huh, guess this one doesn't come as a big surprise, eh?

4. Taking a walk when big fat snowflakes are slowly coming down - Yet another opportunity to revel in Life's magic.

5. Picking wild berries and edibles - So meditative! It also gives me such a sense of Nature's beauty and abundance.

6. Hummingbirds - To me, these are a perfect embodiement of how magical existence is! I can't help but be in awe whenever I am blessed with their presence.
And last but perhaps not least...

7. Dancing - As a result of the 'internal phase' I was in until recently I haven't had the chance to dance much in the last few years, but whenever I do I LOVE it! For me, dancing is poetry in motion...


OK, now I get to pass the award along to 7 fellow bloggers and shine the spotlight on their kreativity!

Heathy of Raw Goddess Heathy
I know she's already been nominated, but I simply couldn't NOT mention her as she's one of the most inspiring and kreative person I know!

Joyce of Beautiful Living Food in Vermont
Joyce has only recently started blogging, but boy, is she ever full of creativity and enthusiam for raw food prep! During this not-so-kreativ phase of mine, Joyce's blog has become one of my favorite hang outs!

Ingrid of Raw Epicurean
I still can't believe how much Ingrid has accomplished in such little time! You rawk girl!

Heather of Kombucha Chic
Just hop over to her last post and you'll see what I mean... She has also recently launched a free collaborative work: One Week Raw.

Tofu666 of What The Hell Does a Vegan Eat Anyway? and his Raw Food Wednesday
Who hasn't marvelled at Tofu's food art?

Russell James' The Raw Chef blogRussell has been spoiling us with his amazing raw gourmet creations on his blog and has recently started publishing recipe ebooks. A must 'drop by' spot for all food lovers!
Nightheron of Swell Vegan
This gal's got the eye! Absolutely gorgeous food photography!

Over to you, beautiful kreative people! Tell us about what you love...

Persimmon Shortcake

Hey, aren't we less than a week away from Spring? *scratching her head* Well, it looks like someone is getting confused up there, as it's been snowing pretty much non-stop for two days! At this rate, we won't be able to get the moving van down the driveway at the end of the month! lol

Thankfully, after hanging in limbo for a while, things are slowly starting to fall into place in terms of our next step. Don and I just received the good news that there will be a home waiting for us in Winlaw, the small community where we spent 6 years prior to moving to Rossland. Although we were prepared to go anywhere, I must admit I'm glad to return to the Slocan Valley. It's so pristine and really laid back, plus we'll have easier access to some great health food stores and organic produce. As for our friends, Pontifex and Mosaica, they'll be heading to Kelowna where Ponti just got a new job.

You know how it is around here... we welcome any excuse to whip up something yummy, so this definitely called for a celebration! And what better way than with a decadent sweet treat!

As we're trying to empty the freezer for our upcoming move, we found some lovely persimmons that were begging to be used. First we thought of making a simple parfait, but then it occurred to me that my shortcake recipe would also beautifully highlight the persimmons' delicate flavor.

I was right! This was so light and delicious!


Persimmon Shortcake

This recipe is for a 7" spring form pan

Cake
3/4 cup well packed soft dates, chopped
1 cup loosely packed leftover pulp from making milk or ground almonds
1 cup dried coconut
1/2 cup cashews, ground
1 tablespoon lemon juice
1 tablespoon pure vanilla extract
Pinch sea salt

Place dates in food processor and process until a smooth paste forms. You may need to add a little water and scrape down the sides of the bowl a few times.

Then add the rest of the ingredients and mix until smooth.

Carmella’s Note: If using ground almonds instead of wet almond pulp, you might want to add a couple of teaspoons of water for moisture.

Persimmon Layers
2 cups persimmon flesh

Whipped Cream
Adapted from a recipe by Café Gratitude

1 cup cashews
1 cup + 2 tablespoons coconut milk*
3 tablespoons raw honey or agave nectar
1 tablespoon lemon juice
1 tablespoon pure vanilla extract
Pinch sea salt
1/2 cup melted coconut oil
1 tablespoon lecithin powder

Blend all ingredients except lecithin and coconut oil until smooth. Add lecithin and coconut butter and blend until thoroughly mixed. Pour into a container and set aside in fridge or at room temperature until ready to assemble.

*To make coconut milk, blend 1 part dried coconut with 3 parts water in high-speed blender.


Assembly
Form an even layer on the bottom of a 7” spring form pan with half of the cake mixture.

Top with 1/2 of the persimmons, followed by half of the whipped cream. Put in fridge or freezer to set.

When firm, form another cake layer. Then top with the rest of the persimmons.

Finish off with whipped cream and set in fridge/freezer.

When firm, gently remove cake from the pan and place on serving plate.

Decorate with a mixture of:
2 tbs dried coconut
1 dried mango slice, ground
1 tsp lucuma

Carmella's Notes:
~ In order for each layer to retain its distinctive shape, it's key to let the whipped cream layer set in the fridge (or freezer) before patting down the cake layer. Yah, yah, I know it's just for visual purposes, but hey! Remember that we taste with our eyes first.

~ For a simpler version of this, put a cake layer, followed by persimmon. Top with whipped cream and let set in the fridge. Decorate and serve. Perhaps not as impressive but definitely still as delicious!

Enjoy!