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
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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 Ganache3/4 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!
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:
Happy Easter everyone!
