Sweet Treats

Miso Caramel Tart

This miso caramel tart with a chocolate ganache is wonderfully salty-sweet. In other words, it enter in the “decadent” category of desserts!

It has a delicious crunchy almond crust and 2 delicious layers : caramel + chocolate.

Entirely plant-based and healthy.

This tart is a perfect combination that brings you instantly to heaven !! I have now a delicious caramel recipe made with sweet white miso (fermented rice with live enzymes) that I can use in many ways.

A dessert full of good stuffs

Also, I love this tart recipe because it’s free from refined sugar, eggs, flour and it’s gluten free ! It’s made with all natural ingredients and it’s packed with 3 superfoods :

raw cacao,

miso paste,

almond.

This miso caramel tart is a great alternative to the traditional holiday desserts and it’s insanely simple to make with a blender (and preferably with a high powered blender). That being said, I’ve made this tart again last week for lovely friends and the tart mysteriously disappeared. This is a good sign, isn’t it?! For more raw chocolate recipes inspiration, be sure to check out my raw chocolate truffles or my oat bars coated with raw chocolate.

Top Tip

When you start to use coconut oil, you might wonder if coconut oil is supposed to be liquid or solid? Actually, it can be liquid or solid depending on the season, the climate where you live, and even where you store it at home.

If it’s solid, you might need sometimes to melt it into a liquid form for your recipe.

The best way is to fill a bowl or the sink with hot water (very hot tap water is fine). Then just set your jar of coconut oil (or a mug filled with the quantity of coconut oil you need to melt) in the water until it melts, placing something heavy on top of it (to keep it from floating). That’s it !

On the other side, you can microwave it but I try to stay away from the microwave (as much as I can) to avoid to degrade healthy benefits.

Healthy and…

Slated caramel taste, delicious, and divinely chocolaty !

If you make it

If you make the miso caramel tart, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia

MISO CARAMEL TART

Gluten free, Vegan, Egg free, Flour free, Refined sugar free, Dairy free
Category Dessert
Prep time 30 minutes
Cook time 5 minutes
Total time 35 minutes
Servings 10 people

INGREDIENTS

RAW TART CRUST

  • 2 cups almond, soaked 6 hours or overnight
  • 6 Medjool dates, pitted
  • 2 tbsp raw cacao powder
  • 1 pinch of Himalayan salt

CARAMEL

  • 6 Medjool dates, pitted and soft
  • 4 tbsp coconut milk (full fat can)
  • 2/3 cup coconut oil (melted)
  • 2 tbsp sweet white miso *
  • 2 tbsp date syrup

CHOCOLATE GANACHE

  • 1/2 cup cashews
  • 1/3 cup coconut oil (melted)
  • 1/3 cup raw cacao powder
  • 1 tbsp agave nectar or maple syrup
  • 1 pinch of vanilla powder

INSTRUCTIONS

RAW TART CRUST

  • Soak the almonds for 6 hours at least.
  • Drain them and put in a food processor with dates, raw cacao powder and a pinch of salt. Pulse until you reach a thick paste (or when the mixture starts to stick together).
  • Line a big tart pan (25 cm) with parchment paper and transfer the raw mixture to it. Press it evenly (with your fingers and/or with a spatula) into the bottom and sides of the tart pan, to make a neat tart base (or tart shell).
  • Refrigerate.

CARAMEL

  • Check the dates. They need to be really soft. If they aren’t soft enough, soak them first in hot water for 3-5 min.
  • Melt your coconut oil (if it’s not liquid), setting your jar in hot water until it melts.
  • Blend all the ingredients in a food processor for 3-5 minutes or until you reach a very smooth and semi-liquid texture. You might need to scrap the side few times.
  • Take out the raw tart crust from the fridge.
  • Evenly spread the caramel over the raw tart crust. Refrigerate.

CHOCOLATE GANACHE

  • In the meantime, put all the ingredients for the chocolate ganache in the food processor. Pulse until smooth.
  • Take out the cake from the fridge and spread the chocolate ganache over the caramel.
  • Refrigerate for 3 hours before to serve!

Notes & Tips

*I love to use the white miso from Clearspring.

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