Serves: 12
Prep time: 30 mins
Setting time: 2 hours
We try not to make really lofty claims around here, like “best recipe that ever existed”, “the only recipe you’ll ever need”, “the recipe that will change your life”. But we'll just give it to you straight: this recipe will probably change your life.
Nothing even comes close to the intensely rich, sumptuously sweet, truly gooey, perfectly chewy, slightly crunchy, caramel pecan layers of perfection.
- 135g (1 ¼ cups) raw or toasted pecans
- 12g (2 Tbsp coconut flour) coconut flour
- ¼ tsp salt
- 35g (1/3 cup) cacao powder
- 220g (approx 10) fresh (Medjool) dates, pitted
Chocolate tahini caramel filling
- 210g (¾ cup) hulled tahini
- 200g (2/3 cup) pure maple syrup
- 175g (2/3 cup) coconut oil
- 2 tsp vanilla extract or paste
- 1 tsp fine salt
- 1 Tbsp white miso paste (optional)
- 110g (½ cup) coconut sugar
- ½ block loco love chocolate (find on our website under bundles), melted
- ¾ cup pecans, chopped roughly
- Extra pecans to decorate the top
Method
1. Begin by making the crust. You will need a tart tin- approx 20cm diameter.
2. Lightly grease, line the base and set aside.
3. Add the pecans, coconut flour, salt and cacao to a high-speed food processor and process until a fine crumb forms. This will take around 1 minute.
4. With the food processor running add the dates one at a time, then process a further 1 minute.
5. Test that the crust has enough dates - the mixture should be moist and easily rolled into a ball without being too sticky.
6. Press the base into the tart tin, trying your best to make it even on the base and up the sides. This tart is rustic so don't stress if it doesn't look perfect- just ensure you press it all down firmly.
7. Set in the fridge for 30 minutes then remove from base and set on a plate. Keep the base in the fridge while you make the filling.
8. Add all the ingredients besides the chocolate and pecans to a medium, heavy based saucepan.
9. Heat over small heat whisking the entire time- you want to heat it for 4-6 minutes or until hot and uniform, but not boiling.
10. Add the melted chocolate and chopped pecans and mix through.
11. Cool for 5 minutes before pouring into the base. Use a spoon to spread around, and then finish by arranging pecans on top as desired. 12. Set in the fridge for 1+ hours.
To serve, cut into small slices (this is rich!), and top each slice with ½ loco love butter pecan caramel bar. Enjoy!
