Pecan Caramel Tart

Recipe by Chef Cynthia Louise

For the base 1 cup Totally Nuts raw activated pecans 1 1/2 cups shredded coconut 1/4 cup Totally Nuts hemp seeds 1/2 cup Totally Nuts sunflower seeds 2 1/2 tablespoons psyllium husk 1/2 teaspoon cinnamon 2 tablespoons tahini 2-3 tablespoons raw honey 1-2 tablespoons water

For the filling 10 dates 1/2 cup Totally Nuts almond butter 1 teaspoon vanilla seeds 2 tablespoons maple syrup 1/2 cup coconut oil 3 tablespoons water 2 cups Totally Nuts pecans to garnish the top

Method:

For the base:

Line a 30 cm round tart tin with baking paper. Combine all the base ingredients in a food processor and mix until well combined and sticky. Put the base in the tart tin and press down evenly, but not coming up the sides. When finished, pop into the freezer and make your filling.

For the filling:

In a food processor combine dates, almond butter, vanilla seeds, and maple. Blend this on high for 30 seconds, then add the coconut oil and water, and blend again. Don't worry if the mixture starts to split; if it does, turn off the motor and stir the mixture with a spoon until the water and oil emulsify and form a thick, golden, pecan-looking paste. Add this to your base, spreading evenly. Decorate with pecans and store in the freezer to set until serving.

Serves 14 slices.

Enjoy!