Greetings fellow steempunks. Before we start talking raw vegan desserts with highly delicious locally harvested coconut nectar I want to apologize for not being around as much as I used too. The bakery and tuktuk shop are taking up all my time.

Ever since we opened our doors and started selling from our mobile tuktuk shop things have gone crazy, limiting my time on steemit to my weekends. And even these are packed with other things, like today.

I spent the whole morning preparing this lovely tart for the B-day party of my lovely friend and baker.

We couldn't ask him to make his own tart for this special day right?

Freshly harvested organic coconut nectar. What the hack is that?

Though I don't want to get your hopes up by saying you can eat as much from this natural sweetener as you want, it is still high in calories and natural sugars, I started using this vegan natural alternative to honey and maple recently and I just love it.

Though raw coconut nectar is available in the most food health store, the one I am using might be a bit different as it is unbottled and processed. It is basically the harvested sweetness straight from the palm flour, bought on our local market.

these days coconut nectar is considered to be one of the most sustainable sweeteners in the world. It is produced from coconut palm blossoms and is a great tasting, low GI (35) alternative for people with fructose sensitivities.

But again, it is not because it is all natural and lower in GI that you can eat it by the spoon ;)

But let's talk raw vegan caramel tart now.

RAW VEGAN CHOCOLATE CARAMEL TART

INGREDIENTS

For the base

¼ cup unsalted raw almonds
½ cup raw unsalted cashews
2 T raw coconut nectar
3 T shredded coconut
1 T coconut oil
¼ cup old-fashioned rolled oats
6-8 dates, pitted

For the caramel layer

1¼ cup dates, pitted
1 t vanilla extract
3-4 T water
1 t cinnamon powder
¼ t sea salt
3/4 T coconut nectar

For the chocolate layer

¼ to ⅓ cup extra virgin coconut oil
¼ to ⅓ cup raw cacao powder
3/4-1 T coconut nectar

Toppings

Dried goji berries
Dessicated coconut
Crushed pistachios

DIRECTIONS

For the base

Add all ingredients to a food processor or blender and pulse until the dough comes together.
Press the base firmly into your mold (if you use a mold that has a bottom, add plastic foil for easy removal of the tart). 3. Place the base in the freezer to harden while you make the other layers.

For the caramel layer

Combine all the caramel ingredients in a food processor or blender. Blend until a smooth paste forms. Scrape down the sides often to push everything back into the blades for a smooth consistency. Add more water if needed to create a smooth, spreadable paste.
Take the base out of the freezer and spread the caramel paste evenly on top of the almond base and return to the freezer while making the chocolate sauce.

For the chocolate sauce

I live in the tropics so coconut oil is liquid over here. If you live in a colder climate, melt the coconut oil first.
Whisk together the coconut oil, cacao, and coconut nectar. Pour over the caramel layer and put the mold back in the fridge this time.
Let sit for a few hours. Top with goji berries, dessicated coconut and pistachios. Slice and serve!