These salted caramel chocolate tarts are dairy-free, gluten-free and vegan. Creamy date caramel is topped with a dark chocolate coconut ganache. The crust is a variation of a recipe by the Bojon Gourmet. —Tina Jeffers
Pre-heat the oven to 350 degrees. Spray 4 small tartlet tins with cooking spray.
In the bowl of a stand mixer combine the almond flour, sweet white rice flour, coconut flour, natural cane sugar, and salt. Mix on medium low just to combine the ingredients and then add the coconut oil a tablespoon at a time along with the vanilla extract until the dough looks like wet sand. Slowly drizzle in the 2 tablespoons of water and run for another minute or two until the dough holds together if you squeeze it between your fingers. Divide the mixture between the prepared tins and press the dough into the tins, starting with the sides and then finish up with the bottom.
Using a fork, dock the bottom of the tart and then freeze until firm, 15-30 minutes. Place the tarts on a rimmed baking sheet and bake until golden, 15-20 minutes. Let cool to room temperature before filling with the caramel.
For the date caramel and chocolate ganache
Cover the dates with boiling water and let sit for 10 minutes to soften.
Drain and add to the bowl of a food processor.
Add the almond butter, coconut butter, lemon juice, vanilla extract, and salt. Process on high for 1-2 minutes until the mixture is smooth.
Create a water bath by heating an inch of water in a small saucepan and place a heat-proof bowl over the top. Add the chocolate and coconut milk and heat until the chocolate starts to melt. Whisk until the mixture is completely melted and smooth.
To assemble the tarts spoon a ¼ cup of the date caramel into each prepared almond crust and spread evenly with a spatula. Freeze for 15 minutes to firm up slightly.
Pour the glaze over the top of the tarts and refrigerate until set, about 10 minutes and then sprinkle with a pinch of fleur de sel.