This no-bake pecan–tahini caramel tart brings together simple ingredients in a way that feels grounded and alive. A pecan-and-date crust forms the earthy base, while a rich tahini caramel—cooked just until smooth and thick—adds warmth and depth. A thin layer of melted Heirloom Cacao seals the crust before the adaptogenic Soma Elixir infused caramel goes in, creating a clean contrast of texture and flavor. Finished with extra pecans and a touch of salt, the tart sets overnight, emerging balanced, satisfying, and quietly indulgent. It’s a dessert that feels connected to the natural world—simple, nourishing, and meant to be shared.
RECIPE
Prep time: 1 hour 30 minutes
Yield: 1 tart
Category: dessert
Recipe by: Panaceas Pantry
Ingredients
Pecan Brownie Crust:
- 2 + ¼ cups (225g) raw or roasted pecans
- 1 + ½ cups (120g) dried organic dates
- ¼ cup (25g) Heirloom Cacao Powder
- Pinch salt
- 60g dark chocolate
Tahini Maple and Soma Caramel:
- ¾ cup (190g) hulled tahini
- 2/3 cup (220g) pure maple syrup
- 2/3 cup (190g) butter (cubed) or coconut oil
- 1 tsp vanilla
- 1 tsp kosher salt
- ½ cup (85g) coconut sugar
- 2 Tbsp Soma Elixir
- ¾ cup (75g) pecans, chopped
- Extra pecans, to decorate
Instructions:
- Add dates to a heatproof jug and cover with boiling water. Steep for 10 minutes then drain.
- Add pecans to a food processor and blitz until fine crumbs have formed. Add dates, cacao powder and salt and process until a dough forms.
- Press mixture into a 8-9 inch tart tin with a removable base. Place in the freezer for 1 hour, while you make the caramel.
- Add tahini, maple syrup, butter/oil, vanilla, salt and coconut sugar to a large skillet. Bring to a boil, stirring the whole time. Once the mixture starts to bubble rapidly reduce heat to low, still stirring, and cook for a further 5 minutes or until thickened. Turn off heat and continue to mix the caramel until it becomes smooth. Allow to cool to room temperature then add the Soma and mix through, mixing the caramel until smooth. Add the pecans and fold through.
- In a separate bowl melt the chocolate, using either a microwave or Bain Marie method.
- Remove base from the freezer and press out of the tin. Place onto a serving platter. Pour inchocolate and use a spoon to spread over the base. Allow chocolate to set, then pour in thecaramel. Spread evenly. Decorate with extra pecans, then place in the fridge to set overnight.
- Serve with double cream or whipped coconut cream and a sprinkle of salt flakes. The tart must be kept refrigerated, but allow 5-10 minutes to come to room temperature before serving.
