This dish has been created by David Flynn and Stephen Flynn of The Happy Pear for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Food Store. If you like your salted caramel to be very salty - feel free to add more salt. This recipe makes one 9inch/24cm tart.
- 150g raw walnuts
- 150g raw cashews
- 100g dates
- 1.5 tbsp vanilla essence
- 2 tbsp coconut oil
- 300g pitted dates
- 150g almond or cashew or peanut butter
- 10-12 tbsp water
- 10 tbsp coconut oil
- 1 large pinch of salt (add more if you like it)
- 300g dark chocolate
For the base layer, blend the nuts first to a flour-like consistency - then add rest of the ingredients and blend until they resemble bread crumbs.
Press this mix firmly into the base of a 9 inch/24cm spring form tart dish ensuring an even spread.
For the caramel layer, blend the ingredients for 10 mins until super smooth and caramel-like.
Spread a really even layer of caramel on top of the base layer doing your best to give a smooth top for the chocolate layer.
Melt the chocolate and spread evenly over the top of the caramel.