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Vegan Salted Caramel Chocolate



Vegan Salted Caramel Chocolate , .


"Vegan Salted Caramel Chocolate Cheesecake - #caramel #Cheesecake #Chocolate #desert #Salted #vegan "


Vegan Salted Caramel Chocolate Cheesecake - #caramel #Cheesecake #Chocolate #desert #Salted #vegan

Total Time: 50 Minutes, Servings: 12 Servings

Ingredients :
    For almond + chocolate crust:
  • 1 cup (140 g) almonds, ground (how finely you grind/process the almonds will determine the texture of the crust – I personally prefer coarsely ground almonds, which give the crust a nice crunch)
  • 1 cup (96 g) almond flour
  • 1/4 cup (30 g) cocoa powder
  • 1 3/4 oz (50 g) dark chocolate, chopped
  • 1/4 cup (60 mL) maple syrup
  • 1/4 cup (60 mL) melted coconut oil
  • For salted caramel layer:
  • 1 - 1 1/2 cup (200 - 300 g) vegan coconut salted caramel sauce, sufficient to form a generous layer on the bottom of the tart shell/crust (Note 1)
  • For vegan chocolate ganache:
  • 8 3/4 oz (250 g) dark chocolate, chopped
  • 3/8 cup (75 g) vegan coconut salted caramel sauce (Note 1)
  • 1 cup (200 g) coconut cream (Note 2)
  • 1/8 cup (15 g) cocoa powder
  • pinch of salt



Instructions :
    For almond + chocolate crust:
  • Get a 9 inch (23 cm) loose base tart tin ready to have on hand.
  • In a large bowl, mix together all the crust ingredients until you get a homogeneous mixture that holds together well when you press it together. It shouldn't be too sticky.
  • If the crust mixture feels too sticky/wet, add more almond flour. If it's too crumbly, add more coconut oil or maple syrup.
  • Press the crust mixture into the loose base tart tin, so that it forms an even layer on the base and up the sides – make sure it's snug with the tin sides.
  • Refrigerate for at least 1 hour or until firmed up.
  • Gently remove the tart shell from the tart tin by lifting up the loose base. You may need to gently warm the sides of the tin with your hands to help loosen up the tart shell.
  • For salted caramel layer:
  • Spread the vegan coconut salted caramel sauce into an even layer on the bottom of the tart shell.
  • Refrigerate until needed.
  • For vegan chocolate ganache:
  • Combine all vegan chocolate ganache ingredients in a saucepan, and heat them on medium-low heat until the chocolate has melted and you get a smooth, glossy mixture. Allow to cool slightly (until warm).
  • Pour the ganache over the salted caramel layer, smooth out the top and refrigerate for at least 4 hours or preferably overnight, so that the ganache has time to set.
  • Serving:
  • Serve straight out of the fridge (or allow to come to room temperature by removing it from the fridge 5 to 10 minutes before serving), with a sprinkling of sea salt.
  • Storage:
  • The vegan salted caramel chocolate tart keeps well in a closed container or covered in cling film in the fridge for about 1 week.



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Vegan Salted Caramel Chocolate Cheesecake - #caramel #Cheesecake #Chocolate #desert #Salted #vegan
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