Ingredients
Shortbread
1 cup rolled oats
3/4 cup desiccated coconut
1/2 cup sunflower seeds
1/2 cup dates, stoked in boiling water for 5-10 mins to soften
1-2 tbsp water
1 tsp vanilla extract or paste
pinch of sea salt
Filling
150g salted caramel dark chocolate
400ml can of coconut cream (only using the solid cream at the top + 1/4 cup of the liquid)
1 tbsp honey
1 tbsp tahini paste
1/2 tsp sea salt
Method
Add oats, coconut and sunflower seeds to a blender. Blend into a fine flour.
Add the remaining shortbread ingredients and blend until you have a cookie dough consistency.
Line a tart tin with baking paper. Place the shortbread dough into the tin and evenly press up the sides and across the base. Set aside.
For the filling add all of the ingredients into a blender and blend until silky smooth.
Pour the filling into the shortbread base. Place in the freezer to set for 2 hours or until set.
Once set, sprinkle with sea salt flakes.
To serve, cut the torte into slices and add a dollop of ice cream or coconut yoghurt.
Leftover torte will store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 6 months.
