Caramelised-Maple Nuts w/ Chocolate Ganache Tarts




Caramelised-Maple Nuts w/ Chocolate Ganache Tarts



  • To make the caramelised nuts:
  • 1 cup pecans
  • 1/2 cup pistachios
  • 1/2 cup hazelnuts
  • 1/2 cup pure maple syrup
  • 1 tsp salt Place nuts in a skillet.
  • Pour maple syrup and gently stir to coat.


  1. Cook over medium heat until bubbling.
  2. Syrup will begin to caramelize after about five minutes or so.
  3. When syrup is sticking to nuts and there’s not so much liquid left in the skillet, remove from heat.
  4. Quickly place separately on parchment paper to harden.
  5. Once dry and hardened, store in airtight container until needed. . .
  6. Chocolate ganache tart
  7. To make the Crust
  8. cup gluten free rolled oat
  9. cup walnuts
  10. tbsp coconut oil
  11. tbsp agave nectar (or maple syrup)
  12. tbsp cocoa powder
  13. tsp vanilla bean extract Pinch of salt
  14. Preheat oven to 350˚F.
  15. Pulse oats and nuts until coarsely ground.
  16. Add coconut oil, agave, cocoa and salt, pulse until mixture looks like wet sand.
  17. Firmly press into bottom and up the sides of tart tins.
  18. Bake until crust is golden brown and smells toasty, 20–25 minutes.
  19. Transfer to a wire rack and let them cool.
  20. Chocolate ganache
  21. Melt 1 1/2 cups dark chocolate with 1 cup coconut cream.
  22. Pour filling mixture into cooled tart shells and place them in fridge for 2-3 hrs to set.
  23. Top serve, remove tarts from the fridge, top with caramelised nuts, slice and enjoy!



Please enter your comment!
Please enter your name here