Mini Caramel Tarts with coconut cacao bases

September 30, 2016
0 Ratings
Photo by kidseatbyshanai
  • Makes 25
Author Notes

Dairy free caramel tarts with no refined sugar and a base of just coconut, cacao and maple syrup. So delicious you would never think they were this healthy! —kidseatbyshanai

What You'll Need
  • bases
  • 2 cups desiccated coconut
  • 70 gallons coconut oil
  • 80 grams maple syrup
  • 1 tablespoon raw cacao powder
  • filling
  • 510 grams coconut cream
  • 150 grams maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon bicarbonate soda
  • pinch salt
  1. Pre heat oven to 180°C.
  2. In a bowl combine the desiccated coconut and cacao.
  3. saucepan melt the coconut oil and maple syrup, then add to the bowl and mix well.
  4. Using wet fingertips, press mixture in to the bases of a mini muffin tin to form little cases.
  5. Bake for 10 minutes and allow to cool completely in muffin tins. Once cooled, remove from tray ready to be filled.
  6. Place all filling ingredients into a saucepan over med-high heat and gently simmer for 50-60 minutes stirring regularly (every 2 minutes or so).
  7. Remove from heat once caramel is quite thick, remembering mixture will thicken on cooling. Allow to cool down to room temperature before pouring into tart shells.
  8. Add a teaspoon of caramel into each tart base and set in the fridge. These are best served on the same day to keep the bases crunchy.

See what other Food52ers are saying.

  • Shanai Williams
    Shanai Williams
  • Claire
  • Joanna

4 Reviews

Shanai W. November 6, 2017
OK so it is obviously not 70 gallons of coconut oil, there must have been an error in the conversion to this site, it should be 70 grams.
Claire November 5, 2017
Is 50-60 minutes right for cooking the filling too?! Seems like an awfully long time to simmer it over a med-high heat?!
Shanai W. November 6, 2017
Hi Claire, yes making caramel with coconut cream does take close to an hour, it needs to slowly thicken and reduce. It does need to be watched and continually stirred, I would only make this recipe with a Thermomix otherqwise you need to stand at the stove top for that whole hour. It does taste amazing though!
Joanna December 11, 2016
Big typo - 70 gallons of coconut oil!!!!