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Nom chocolate peanut butter caramel tarts

These chocolate peanut butter caramel tarts are just the most beautiful and delicious touch from Samantha Hadadi. They’re easy to make and the perfect dessert or dinner party showstopper!

Nom chocolate caramel tarts 13


For the base –

2 Nom bars (I used banana)

1 tbsp coconut oil, melted

For the caramel –

3 tbsp smooth, natural peanut butter

3 tbsp date syrup

Upto 1 tbsp coconut milk (optional)

Pinch Himalayan salt


For the ganache –

1 cup oat cream or coconut cream

80g (roughly ½ cup) good quality dark chocolate, ideally 85% cacao solids or above, chopped

2 tsp maple syrup (optional)

Pinch Himalayan salt

Nom chocolate caramel tart 1 copy

  • Place your Nom bars into a blender and blitz until they form a fine crumb. Stir through the melted coconut oil until the mixture starts to stick together (you may need to add a touch more if it remains too dry), then press the ‘dough’ into the base of two, small springform tart tins – mine each measured 10cm in diameter – and place in the fridge to set.
  • In the meantime, make your caramel by stirring together the ingredients until smooth, adding a splash of milk if needed. Spoon the mixture into your two tart tins and place back in the fridge.
  • To make the ganache, gently heat the cream until hot. Remove from the heat, then add in the chocolate. Leave for a couple of minutes to melt, then stir smooth, adding the maple syrup to taste, if needed (I prefer to omit).
  • Pour the ganache over your tarts, eating immediately if you prefer it to be gooey, or placing back in the fridge to firm up if you prefer. Enjoy!

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