A recipe from Hazel & Cacao and Califia Farms
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
1. Mix crust ingredients in a bowl and press evenly onto bottom and sides of a 20 cm tart tin.
2. 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.
3. Pour over tart crust and sit in the fridge for 1 to 2 hours before serving.
4. 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
For more details on Califia Farms visit: califiafarms.com.au