1/2 cup quinoa flakes (or sub quick oats)
1 1/2 cups almond meal
2 tbsp neutral oil (I used avocado)
2 tbsp maple syrup
1 1/2 cups nut butter of choice (I used mix almond and tahini)
8 tbsp cacao butter
1/3 cup maple syrup
1/3 cup Califia Farms Unsweetened Almond Milk
- Mix crust ingredients in a bowl and press evenly onto bottom and sides of a 20 cm tart tin.
- Bake in oven for 10 to 12 minutes at 180°C. For the filling add all the ingredients in a saucepan and mix together over low heat until cocoa butter and not butter have melted and become smooth and silky.
- Pour over tart crust and sit in the fridge for 1 to 2 hours before serving.
- Decorate as desired and enjoy!
Quotes from Talida Voinea
“This vegan caramel fudge tart looks a little festive but it’s perfect to enjoy any time of year. The super creamy texture of Califia’s Unsweetened Almond Milk made the filling taste even more lush.”
Talida Voinea is a plant-based mum from Newcastle who is recovering from a life-threatening hormone imbalance through diet. Follow her Instagram here: @hazel_and_cacao