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  #1  
Old 04-12-2009, 02:10 PM
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Carmella Carmella is offline
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Carmella's 'Super' Caramel Chocolate Tarts

I wasn't really planning on making anything special for Easter; it just sorta happened! (Guess some things CAN'T be helped! )

I was lingering in bed yesterday, dreaming of a sweet treat combining caramel and chocolate. After toying with the idea for some time, it finally hit me that I had created a dessert along those lines a couple of Easters ago. (So much for being original! lol)

The following is a richer version of my Divine Caramel Chocolate Tarts combined with a superfoods-based caramel inspired by GlimR's Ca~Raw~Mella Bars. Superbly festive and yummy!



Carmella's 'Super' Caramel Chocolate Tarts


Makes 6 tarts

Chocolate Brownie Crust
1 1/2 cups walnuts or pecans (or both!)
1/4 cup soft dates
1/4 cup raw cacao powder
2 tbs carob powder (I used Raw Food World's wonderful Rich Carob Powder from Italy)
2 tsp agave nectar
1 tsp vanilla extract
Generous pinch sea salt

Process nuts, cacao and carob powders and sea salt in food processor until fine. Add dates, agave and vanilla extract and process until crumbly.


Super Caramel
1/2 cup agave nectar or raw honey
1/4 cup almond butter
1/4 cup + 2 tbs lucuma
1/4 cup + 1 tbs mesquite (regular or Dark Argentinean)
1 tbs + 1 tsp maca
1 tsp vanilla extract
3 tbs water
---
1/4 cup pecans, broken into pieces

Mix first set of ingredients by hand in a bowl. Add more water if too thick. Fold in pecan pieces.



Dark Chocolate Ganache

3/4 cup cacao powder or carob powder (I used both)
1/4 cup + 2 tbs coconut oil
3 tbs maple syrup
1 1/2 tbs agave nectar
2 pinches sea salt

Sift cacao and/or carob powder into a bowl. Add other ingredients and mix well with a spoon or whisk.

Carmella's Notes:
~
If the mixture thickens too quickly due to the agave or maple syrup being colder, no worries! Just pop the bowl in the D for a few minutes to soften it up.

~ As you can see in the picture below, the Dark Chocolate topping had actually thickened up a bit by the time we were ready to assemble the tarts, but it still worked out just fine.



Assembly

Press Chocolate Brownie Crust in small tart shells with removable bottoms.

Pour some Super Caramel on crust.

Cover with a layer of Dark Chocolate Ganache.

Decorate with walnuts and pecans.

Set in fridge.

Demold and enjoy in good company!


More Notes:

I just made the recipe again recently (I guess I better warn you, they are kind of addictive! ) and a couple of things popped in mind:

~ There's actually enough Caramel filling to make 7 or 8 tarts. (You don't want the layer to be too thick as it is quite sweet.)

~ I find that a slightly bitter Chocolate Ganache balances the Caramel's sweetness better. I've amended the recipe to reflect this change. Also, I've increased the amounts; better have more than not enough. I have no doubts that you'll find other delicious uses for it!

Oh, here's Don giving me a hand assembling the tarts in our new kitchen.
The latter is humble but after Ashinah's hobbit one, I'm not complaining!





And you know how it is, once everything is smudged with cacao powder, why not whip up some chocolate candy while you're at it! I decided to make a few favorites: Orange Goji Berry White Chocolate, Mishka's Raw yummilicious MILK chocolate andSweet Gratitude's Almond Coconut Joy truffles.

YUM!!!




And remember to have a look at these posts for other chocolate-full ideas:

All Things Chocolate
For the Love of Chocolate



Happy Easter everyone!

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Last edited by Carmella : 04-19-2009 at 11:36 AM.
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  #2  
Old 04-12-2009, 02:22 PM
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wyjoz wyjoz is offline
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I remember challanging Carmi to do these from SAD recipe and she took me on and created yummo treats ...........chocolate, carmel, and pecans ! Way to go.

HAPPY EASTER Carmi cRAWker and Don......and all Raw 'birdies' on RFC! Joz
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  #3  
Old 04-12-2009, 02:26 PM
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Velvet Velvet is offline
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Happy Easter!
Yum, I'm doing these next week. Looks super. OK, I don't have carob. Do I sub cacao, or just omit it altogether?
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  #4  
Old 04-12-2009, 03:52 PM
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Carmella Carmella is offline
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Yep, we did it Jozzie dear!

Velvet,
Just cacao will be fine.
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  #5  
Old 04-12-2009, 04:48 PM
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Mosaica Mosaica is offline
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Mmm, these look amazing! Good job, Carmi dear. Caramel is one of my old favorites...
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  #6  
Old 04-12-2009, 05:07 PM
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wyjoz wyjoz is offline
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Quote:
Originally Posted by Carmella View Post
Yep, we did it Jozzie dear!

???shall we???? now go for Chocolate Sourkrout Cake??? change it from SAD to RAW version????? hehehe love challanges!!!
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  #7  
Old 04-13-2009, 11:29 AM
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Hippimom Hippimom is offline
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Drooling....

Hope you guys had a Happy Easter!
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  #8  
Old 04-13-2009, 12:30 PM
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Carmella Carmella is offline
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Oh is that right, Mosaica? Well, you just patiently wait til our visit then?

Chocolate Sourkrout Cake? Sorry, dodo, but you might have to do this one alone!

Hiya Hippimom! Are you all settled in back in the US?
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  #9  
Old 04-13-2009, 12:32 PM
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Pirawna Pirawna is offline
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Oy, those pics made me salivate. Off to have my salad for lunch.
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  #10  
Old 04-13-2009, 12:52 PM
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J.o.y.c.e J.o.y.c.e is offline
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Wow, those look awesome!! Love the photos!
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  #11  
Old 04-13-2009, 03:16 PM
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Hippimom Hippimom is offline
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Thanks for asking Carmella, Yes, we are getting settled. I so enjoyed having Easter at my parents and spending time with the Fam. I miss St.T so much though, especially since it has been cold and rainy here. It's only a matter of time until its 90 here and our boat shows up, so the "Sun WILL come up tomorrow..." hahaha.
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  #12  
Old 04-14-2009, 07:29 PM
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These look delicious, Carm!
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  #13  
Old 04-19-2009, 11:41 AM
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Carmella Carmella is offline
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I thought I'd mention I've been getting really positive feedbacks from whoever's tried these tarts so far. Yay!

Also, I just made the recipe again recently (I guess I better warn you, they are kind of addictive! ) and a couple of things popped in mind:

~ There's actually enough Caramel filling to make 7 or 8 tarts. (You don't want the layer to be too thick as it is quite sweet.)

~ I find that a slightly bitter Chocolate Ganache balances the Caramel's sweetness better. I've amended the recipe to reflect this change. Also, I've increased the amounts; better have more than not enough. I have no doubts that you'll find other delicious uses for it!
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  #14  
Old 04-19-2009, 08:15 PM
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wyjoz wyjoz is offline
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Carmi overdosed on carmel and chocolate.....she posted twice!!!! hehe!!! that's natural Prozac in action!!!!
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  #15  
Old 04-19-2009, 09:21 PM
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Carmella Carmella is offline
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I wish! Hehe... Actually, blame it more on our slooooooooow internet connection. You could almost take a nap while pages are loading.
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