It is a joy to feature Guittard Chocolate’s healthy salted caramel tarts on the blog which the kids adore. Enjoy (I know you will)!
To make the caramel:
- 350g of pitted fresh dates
- 250ml of cold water
- 1 tsp rock salt
Place the pitted fresh dates in a saucepan with the cold water and boil until soft and the dates have broken down.
Place the mixture into a food processor with 1 tsp rock salt and blend until smooth.
Pass through a sieve to remove any large bits.
Put to one side to cool.
To make the base:
- 100g desiccated coconut
- 50g ground almonds
- 200g 100% Guittard chocolate
Place the coconut and almonds in a mixing bowl and combine.
Melt the chocolate in the microwave and pour over the dry mixture.
Mix until everything is evenly coated.
Line a 8” cake tin or pie dish with cling film then press the mixture up the sides and cover the base before popping in the fridge to set.
To make the topping:
- 300g 100% Guittard chocolate
- 100g honey/agave syrup
- 150g coconut milk
Heat the honey/agave and the coconut milk in a pan just until it starts to simmer.
Pour over the chocolate and mix until completely melted and combined.
Take the base from the fridge and remove from the tin, place on serving dish.
Spread the ‘caramel’ evenly on the base.
Pour on the topping and give the the serving dish a few light taps on the counter to level.
Place back in the fridge.
Once the topping has completely set, finish with a sprinkling of sea salt flakes.