Vegan, gluten-free, no-bake.A delicious chocolate salted caramel tart, with a 2 ingredient silky chocolate & caramel filling, a 2 ingredient chocolate ganache, topped with festive cookies! Easy to make and tastes scrumptious!This is luxuriously rich and creamy chocolate and salted caramel tart. It has a chewy, yet textured base and the chocolate ganache made from silken tofu takes it to another level.This recipe is in collaboration with a healthy vegan snack company called Nãkd. They wanted me to incorporate their salted caramel bars into a recipe and this is the idea I came up with.I decided to include the bars into the base of a festive tart and then to further the caramel theme/taste added homemade caramel into the topping.Decorating the tart with homemade reindeer and snowflake cookies makes it festive. You could even use the cookies to scoop up the delicious silken chocolate and caramel ganache filling. Drool!As I mentioned earlier Nakd are a company that makes healthy, natural, vegan, gluten-free and tasty snacks.As their name implies, their snacks are made using healthy, natural ingredients without extra like additives and sugars. The sweetness comes from the fruit and the texture from nuts. You can check out their whole range here:As with my recipe, their snacks are versatile and can be incorporated into recipes. All you need is an imagination and to have some fun!By adding the salted caramel bars to the base it created a more natural base without the need for adding unnecessary sugars.I also included chopped nuts to the base for texture and added protein. The silken tofu complements the recipe and also adds a further boost of protein.Preparation- 3 hoursChilling time- 3-4 hoursServes- 10+Level- Easy…Ingredients for the base-150g of mixed nuts-10g of desiccated coconut-1 tablespoons of cocoa powder-4 Nãkd salted caramel bars (or 120g of dates)-1 tablespoon of coconut oil (Melted)Ingredients for the filling-400g of block tofu-200g of dairy-free dark chocolate (melted)-1 large orange (zest and juice)Ingredients for the chocolate ganache-1 can of coconut milk (cream only)-150g of dairy-free dark chocolateDecorations-Salted caramel sauce-3 ingredient sugar cookies-Dairy-free white and dark chocolate (grated)…To make the baseStep 1- Grease 23cm fluted tart tin with coconut oil.Step 2- Place the mixed nuts, desiccated coconut, cocoa powder, salted caramel bars and melted coconut oil nto a food processor/blender and whizz up until like breadcrumbs.Step 3- Firmly press the mixture into the greased tin and set aside.To make the fillingStep 1- Drain the tofu and place it into a blender along with melted dark chocolate.Step 2- Blend until fully combined and creamy.This will take around 5 minutes oh high speed.Step 3- Pour the filling into the tart tin and smooth out with a spoon or spatula.Step 4- Drizzle some caramel sauce over for extra flavour (optional).Step 5- Pop the tart into the fridge for around 2-3 hours or until set.To make the chocolate ganacheStep 1- Scoop out the solid cream from the cans of coconut milk and place into a saucepan.Gently heat until it comes to a light simmer then turn off the heat.Step 2- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.Step 3- Pour the ganache over the filling and smooth out.Step 4- Place the tart back into the fridge to set fully.I served my tart with an extra drizzle of caramel sauce and grated white and dark chocolate.I also made festive chocolate cookies using my 3 ingredient cookie recipe, adding in some cocoa powder and decorated them with my homemade royal icing.Store in a sealed container in the fridge and best eaten within a few days.PIN MEShop the whole ‘Nãkd’ range here.This is a paid collaboration with Nãkd. A huge thank you to Nakd for collabing on this recipe with me!Discover Nãkd on social mediaInstagram- https://www.instagram.com/nakdwholefoods/Facebook- https://www.facebook.com/eatnakd/Twitter- https://twitter.com/nakdMake sure you follow me on my social mediaInstagram- https://www.instagram.com/thelittleblogofvegan/Facebook- https://www.facebook.com/littleblogofvegan/Twitter- https://twitter.com/BlogofVeganI would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan All of my social media links are in the side bar…come and say Hi Share and follow me for more yummy posts to come!

Vegan, gluten-free, no-bake.

A delicious chocolate salted caramel tart, with a 2 ingredient silky chocolate & caramel filling, a 2 ingredient chocolate ganache, topped with festive cookies! 
Easy to make and tastes scrumptious!

This is luxuriously rich and creamy chocolate and salted caramel tart. It has a chewy, yet textured base and the chocolate ganache made from silken tofu takes it to another level.

This recipe is in collaboration with a healthy vegan snack company called Nãkd. They wanted me to incorporate their salted caramel bars into a recipe and this is the idea I came up with.

I decided to include the bars into the base of a festive tart and then to further the caramel theme/taste added homemade caramel into the topping.

Decorating the tart with homemade reindeer and snowflake cookies makes it festive. You could even use the cookies to scoop up the delicious silken chocolate and caramel ganache filling. Drool!

As I mentioned earlier Nakd are a company that makes healthy, natural, vegan, gluten-free and tasty snacks.

As their name implies, their snacks are made using healthy, natural ingredients without extra like additives and sugars. The sweetness comes from the fruit and the texture from nuts. You can check out their whole range here:

As with my recipe, their snacks are versatile and can be incorporated into recipes. All you need is an imagination and to have some fun!

By adding the salted caramel bars to the base it created a more natural base without the need for adding unnecessary sugars.

I also included chopped nuts to the base for texture and added protein. The silken tofu complements the recipe and also adds a further boost of protein.

Preparation- 3 hours
Chilling time- 3-4 hours
Serves- 10+
Level- Easy

…

Ingredients for the base

-150g of mixed nuts

-10g of desiccated coconut

-1 tablespoons of cocoa powder

–4 Nãkd salted caramel bars (or 120g of dates)

-1 tablespoon of coconut oil (Melted)

Ingredients for the filling
-400g of block tofu
-200g of dairy-free dark chocolate (melted)
-1 large orange (zest and juice)

Ingredients for the chocolate ganache
-1 can of coconut milk (cream only)
-150g of dairy-free dark chocolate

Decorations
–Salted caramel sauce
–3 ingredient sugar cookies
-Dairy-free white and dark chocolate (grated)
…

To make the base

Step 1- Grease 23cm fluted tart tin with coconut oil.

Step 2- Place the mixed nuts, desiccated coconut, cocoa powder, salted caramel bars and melted coconut oil nto a food processor/blender and whizz up until like breadcrumbs.

Step 3- Firmly press the mixture into the greased tin and set aside.

To make the filling
Step 1- Drain the tofu and place it into a blender along with melted dark chocolate.

Step 2- Blend until fully combined and creamy.
This will take around 5 minutes oh high speed.

Step 3- Pour the filling into the tart tin and smooth out with a spoon or spatula.

Step 4- Drizzle some caramel sauce over for extra flavour (optional).

Step 5- Pop the tart into the fridge for around 2-3 hours or until set.

To make the chocolate ganache
Step 1- Scoop out the solid cream from the cans of coconut milk and place into a saucepan.

Gently heat until it comes to a light simmer then turn off the heat.

Step 2– Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.

Step 3- Pour the ganache over the filling and smooth out.

Step 4- Place the tart back into the fridge to set fully.


I served my tart with an extra drizzle of caramel sauce and grated white and dark chocolate.
I also made festive chocolate cookies using my 3 ingredient cookie recipe, adding in some cocoa powder and decorated them with my homemade royal icing.

Store in a sealed container in the fridge and best eaten within a few days.


PIN ME

Shop the whole ‘Nãkd’ range here.
This is a paid collaboration with Nãkd.
 A huge thank you to Nakd for collabing on this recipe with me!

Discover Nãkd on social media
Instagram- https://www.instagram.com/nakdwholefoods/
Facebook- https://www.facebook.com/eatnakd/
Twitter- https://twitter.com/nakd

Make sure you follow me on my social media
Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan 
All of my social media links are in the side bar…come and say Hi 

Share and follow me for more yummy posts to come!