Recipe by Totally Vegan By Charlie

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After a lot of begging and pleading, the Queen of vegan sweet-treats has agreed to share her mouth watering chocolate caramel mousse tart recipe with us. This recipe was actually created because when she first started out, her Caramello Chocolate Bars kept breaking and she needed to find a way to use the pieces! Trust us, you won’t be able to stop after just one slice…

Ingredients

Base: 

350g Leda Arrowroot biscuits

100g Nuttelex

80g dairy free chocolate chips

Filling:

250ml coconut condensed milk

400ml coconut cream

3 small blocks of Totally Vegan By Charlie Caramello Chocolate

1 tspn vanilla extract

Caramel macadamia topping:

1/4 cup sugar

80g roughly chopped macadamias

Method

Base

Crush the biscuits to a fine crumb. Melt the Nuttelex and the chocolate chips together, and then combine with the biscuit crumb.

Pour mixture into an 8 inch springform tin, spreading to cover the base and up the sides. Press firmly to create a solid base, and then put into the freezer for 10 to 15 minutes.

Filling

Chop up the Totally Vegan By Charlie Caramello Chocolate bars.

In a saucepan, heat up the condensed coconut milk and the coconut cream.

Add vanilla essence and chopped Caramello bars, and whisk until mixture is smooth and all chocolate is melted.

Pour the filling on top of the base until full and refrigerate for 4 to 5 hours (until set).

Topping

Pour sugar into a saucepan and let it melt. Once a syrup has formed, stir in the chopped macadamias until coated in the syrup.

Pour mixture onto some greaseproof paper, spread it out, and leave to cool.

Break cooled nut mixture into small pieces and use to decorate the top of the tart.

Serve and enjoy!

Charlie xx

Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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