This miso caramel tart is a salty-sweet symphony with 3 delicious layers and it is about to become your new obsession. The first layer is made with raw cacao, nuts, and dates. The second layer is a plant-based caramel with dates and miso. Last but not least, the top is a kind of chocolate ganache with a crunchy twist thanks to the cashew nuts.
Don’t let the indulgence fool you, this tart is entirely plant-based and healthy.
Do you want to know my secret weapon in this recipe? A unique miso caramel made with sweet white miso from Clearspring that adds a touch of savory depth and tons of flavors.
This tart is a perfect combination that brings you instantly to heaven !!
How is this vegan miso tart guilt-free?
It only combines superfood ingredients and it is made with raw ingredients only. There is no cooking in this recipe. It means that the sweet white miso made with fermented and live enzymes keeps all its benefits in this recipe.
The dates are packed with fiber that helps to regulate the glucose spikes.
Finally the nuts are healthy fats and the raw cacao powder is a powerful antioxydant.
Scroll down for the complete recipe and step-by-step instructions that are easy to follow for this fabulous raw miso tart.
Is this plant-based miso caramel tart good with 2 layers instead of 3?
With this miso tart recipe, you have now access to 3 plant-based cake layers that you can use all together or separately.
The raw base could be used with the caramel layer and some fruits for toppings. It could be the perfect base for all your creations.
Thanks to the caramel layer, I have (and you too) now a delicious caramel recipe that can be used in many ways: for topping an overnight oat or for any other tart you have in mind.
Finally the chocolate ganache could be a great addition for any other desserts or any morning bowls.
What is food layering ?
It is a great way to combine exquisite flavors and make a dessert or a dish so exceptional. In this recipe the salty sweet caramel layer in the middle, combined with the soft crust and the chocolate addition is just divine.
I even love to add an extra pinch of salt on top, with some cacao nibes and some sliced almonds as a fourth layer. Because why not?
A new type of dessert: my miso caramel tart
This miso caramel tart is a great alternative to the traditional holiday desserts and it’s insanely simple to make with a food processor (and preferably with a high-powered one). That being said, I made this tart again last week for lovely friends and the tart mysteriously disappeared. This is a good sign, isn’t it?!
This tart happens to be gluten-free (another great news here) and entirely plant-based.
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.
Finally, if you are not a big fan of the coconut oil taste, you can go for the unflavored oil. It is slightly process but it is a great option if you don’t like the flavor.
Healthy miso caramel tart and…
Slated caramel taste, delicious, and divinely chocolaty !
If you make it
If you make the vegan 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
INGREDIENTS
RAW TART CRUST
- 2 cups almond, soaked 6 hours or overnight
- 6 Medjool dates, pitted
- 2 tbsp raw cacao powder
- 1 pinch 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 * - from Clearspring
- 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 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 (20-25 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 or use a microwave.
- Pulse 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 you reach a creamy texture with small cashew pieces left (for the crunch).
- Take out the cake from the fridge. Pour this chocolate ganache all over the tart and using the back of a spoon, spread the chocolate ganache over the caramel in a thin layer (this layer is thinner than the 2 others).
- Refrigerate for 3-5 hours before serving and enjoy. Last in the fridge for up to 1 week. This tart can be frozen too. In this case, take it out 10 to 15 minutes before serving.
No Comments