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
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Ingredients
- bases
-
2 cups
desiccated coconut
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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
Directions
-
Pre heat oven to 180°C.
-
In a bowl combine the desiccated coconut and cacao.
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saucepan melt the coconut oil and maple syrup, then add to the bowl and mix well.
-
Using wet fingertips, press mixture in to the bases of a mini muffin tin to form little cases.
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Bake for 10 minutes and allow to cool completely in muffin tins. Once cooled, remove from tray ready to be filled.
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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).
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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.
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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.
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