Almond Caramel Tart sliced and rotated for display over parchment, on a striped tabletop

Raw Almond Butter Caramel Tart

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Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.

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SERVING SIZE:

12

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PREP TIME:

20 minutes

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COOK TIME:

3 hours

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TOTAL TIME:

3 hours 20 minutes

INGREDIENTS

Crust:
½ cup Almonds
¼ cup Walnuts
⅓ cup Unsweetened Coconut
6 Soft Fresh Dates, pitted
¼ cup Melted Coconut Oil

Almond Butter Caramel:
cup JUSTIN’S® Maple Almond Butter
12 Soft Fresh Dates, pitted
2 tablespoons Maple Syrup
2 teaspoons Vanilla Extract
¼ teaspoon Salt
2-4 tablespoons Warm Water

Chocolate Ganache:
⅓ cup Cocoa Powder
¼ cup Melted Coconut Oil
½ cup Date Syrup or Maple Syrup
⅛ teaspoon Salt

DIRECTIONS

For the Crust:
1. To make the crust, line the bottom an 8-inch round baking pan or springform pan with parchment paper.

2. In the bowl of a food processor, combine the nuts, coconut, dates and oil.

3. Process for 1–2 minutes or until the mixture resembles fine breadcrumbs.

4. Press the mixture into the bottom of the pan and refrigerate for 30 minutes or until set.

For the Almond Butter Caramel:
1. To make the almond butter caramel, place the dates, almond butter, maple syrup, vanilla, and salt in the food processor and process until smooth, for about two minutes.

2. Drizzle in warm water, one tablespoon at a time, until the caramel is smooth and spreadable.

3. Spread over the crust and refrigerate for 20 minutes.

For the Chocolate Ganache:
1. In the meantime, place the cocoa powder, oil, syrup and salt in a double boiler with simmering water and stir until smooth.

2. Pour the chocolate mixture over the caramel and smooth it out with an offset spatula.

3. Refrigerate for at least 2 hours.

4. Remove from the pan and cut into slices. Enjoy!

This Recipe Serves 12

INGREDIENTS

Crust:
½ cup Almonds
¼ cup Walnuts
⅓ cup Unsweetened Coconut
6 Soft Fresh Dates, pitted
¼ cup Melted Coconut Oil

Almond Butter Caramel:
cup JUSTIN’S® Maple Almond Butter
12 Soft Fresh Dates, pitted
2 tablespoons Maple Syrup
2 teaspoons Vanilla Extract
¼ teaspoon Salt
2-4 tablespoons Warm Water

Chocolate Ganache:
⅓ cup Cocoa Powder
¼ cup Melted Coconut Oil
½ cup Date Syrup or Maple Syrup
⅛ teaspoon Salt

DIRECTIONS

For the Crust:
1. To make the crust, line the bottom an 8-inch round baking pan or springform pan with parchment paper.

2. In the bowl of a food processor, combine the nuts, coconut, dates and oil.

3. Process for 1–2 minutes or until the mixture resembles fine breadcrumbs.

4. Press the mixture into the bottom of the pan and refrigerate for 30 minutes or until set.

For the Almond Butter Caramel:
1. To make the almond butter caramel, place the dates, almond butter, maple syrup, vanilla, and salt in the food processor and process until smooth, for about two minutes.

2. Drizzle in warm water, one tablespoon at a time, until the caramel is smooth and spreadable.

3. Spread over the crust and refrigerate for 20 minutes.

For the Chocolate Ganache:
1. In the meantime, place the cocoa powder, oil, syrup and salt in a double boiler with simmering water and stir until smooth.

2. Pour the chocolate mixture over the caramel and smooth it out with an offset spatula.

3. Refrigerate for at least 2 hours.

4. Remove from the pan and cut into slices. Enjoy!

This Recipe Serves 12

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