carob caramel tarts with coconut

These are just plain good. They are the perfect recipe for anyone because raw food skeptics will be like: "Oh snap. This is HEALTHY?" and you guys who already know raw vegan food is delish will say: "Mmm, what a wonderful world. I love Emily so much." Yes. You will say it.

Anyway, what I am saying is that this is a great treat to make for people you want to convince veganism is an awesome lifestyle and diet choice. They are straight up chocolate and caramel filled goodness that any mouth can appreciate. If you don't like chocolate, caramel or coconut... I'm worried about you. Seriously.

Now I have been saying "chocolate", but I've been lying. I do that. I actually used carob in this recipe because (a) I ran out of cacao but also (b) because I LOVE carob and felt it should get some recognition. Sometimes I prefer carob to chocolate, to be honest. It is a little sweeter and has a unique deliciousness all to it's own. I think it tastes fruitier.

Just like cacao, carob has a plethora of health benefits. It's got tons of antioxidants, fiber and nutrients. It has less fat than chocolate, and is sweeter. But if you really can't be swayed to try it - or you think it's nasty and gross - go ahead and sub in cacao or cocoa. I won't beat you up or anything. Although... I could. Vegan muscles yo. Thank you, kale and tempeh.

carob caramel tarts with coconut: makes about 7

Crust:

1 cup cashews

1 cup walnuts

1 cup dates

Caramel layer:

1 cup dates

2 tablespoons melted coconut oil 

1 teaspoon vanilla

Pinch of salt (optional) 

Water, as needed (around 1/4 cup) 

Carob layer:

1/4 cup carob 

2 tablespoons melted coconut oil

1/2 cup dates (or maple syrup) 

Water, as needed (around 1/4 cup) 

To make the crust: pulse the nuts into crumbs in your food processor. Add the dates and process until it can stick together. Press into the bottom of lined tart or cupcake tins and set aside. 

To make the caramel: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread into the bottom half of each tart crust and put in the fridge. 

To make the carob part: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread on top of the caramel layer of each tart crust and put in the fridge until they have set, about 30-60 minutes. Take out of the molds, top with coconut flakes and enjoy!

health on a budget summit

You guys, I have been asked to be an affiliate for the Health On A Budget Summit, which is a 5 day event hosted by Raw Foods On A Budget. Check it out here.

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Foraging Basics and Foraging in Urban Areas
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Eating Healthy in College
Raw Food for Busy People
Getting Fit on a Budget
Budgeting 101
Raising Financially Responsible Children
Creating a Budget that You Love
Live More on Less
Gardening on a Budget
Getting Healthcare on a Budget
Natural Beauty on a Budget

The Summit will feature a Cooking section that will showcase affordable raw, vegan, vegetarian, and gluten-free recipes; a Fitness section featuring exercise videos exclusively created for the Summit; a Summit cookbook with 100+ vegan, raw, vegetarian, and gluten-free recipes; Gardening and Budgeting 101 guides; and a HUGE Community Forum!

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