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
