Crunchy, creamy, sweet-salty, and indulgent – this is a no-bake tart with serious flair.
The miso-tahini caramel layer adds a gorgeous savoury edge to the classic chocolate ganache. Ideal for make-ahead dinners or special treats.
Serving Notes:
- Serve solo or with a dollop of coconut yogurt or whipped cream.
- This keeps beautifully for up to 5 days in the fridge and can be frozen in slices.
- Add a pinch of espresso powder to the chocolate mix for a deeper flavour.
Prep
25m
Ingredients
Method
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Step 1
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For
8
M
I
For the Crunchy Base:
200
g
Almonds
180
g
Pitted dates (soaked in warm water for 10 mins, then drained)
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Cook along with all of our recipes
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Crunchy, creamy, sweet-salty, and indulgent – this is a no-bake tart with serious flair.
The miso-tahini caramel layer adds a gorgeous savoury edge to the classic chocolate ganache. Ideal for make-ahead dinners or special treats.
Serving Notes:
- Serve solo or with a dollop of coconut yogurt or whipped cream.
- This keeps beautifully for up to 5 days in the fridge and can be frozen in slices.
- Add a pinch of espresso powder to the chocolate mix for a deeper flavour.
Prep
25m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
8
M
I
For the Crunchy Base:
200
g
Almonds
180
g
Pitted dates (soaked in warm water for 10 mins, then drained)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
