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Creamy Caramel Tarts
[Vegan, Raw, Gluten-Free, Oil-Free]

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Easy raw vegan desserts with the occasional Mediterranean-inspired lunch. Priscilla is a certified health and detox... Read More

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Creamy Caramel Tarts [Vegan, Raw, Gluten-Free, Oil-Free]

295

Dairy Free

These creamy and yummy caramel tarts are free of refined sugar, oil, and gluten. Awesome and healthy spin on a normally unhealthy food, these will satisfy any sweet tooth.

Ingredients You Need for Creamy Caramel Tarts [Vegan, Raw, Gluten-Free, Oil-Free]

For the Crust:

2 big tablespoon coconut flour
6 Medjool dates, pitted (can use other varieties)
2-3 tablespoon water
1 teaspoon cinnamon

For the Caramel Filling:

10 Medjool dates, pitted and soaked for 30 minutes
1 big tablespoon almond butter or cashew butter
Water as needed

For the Chocolate Sauce:

1 1/2 teaspoon cacao powder
2 teaspoon coconut or agave nectar

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How to Prepare Creamy Caramel Tarts [Vegan, Raw, Gluten-Free, Oil-Free]

Start by soaking you dates 30 minutes in warm water. Meanwhile, using a mini food processor, add your pitted dates and start pulsing until you have little pieces, add the coconut flour and process until it all comes together like a powder, add 2 tablespoons water and pulse again. If you need one extra tablespoon of water add it, it should be lightly sticky, look like a crumble.
Put crust mixture in a mini cheesecake pan or silicon cupcake molds. Press until you have a nice and thick crust layer, leaving around 3 tablespoons of the crust mixture aside.
Blend all the caramel filling ingredients, adding water as needed until you have a thick and creamy mixture, and the dates are fully blended. Pour mixture over crust and freeze for at least 1 hour before serving.
To make the chocolate sauce, mix by hand cacao and coconut nectar (or any liquid sweetener of choice), until it is thick but creamy.
Once the tartlet is ready, remove from the freezer and top with sauce, mulberries and leftover crust “crumble”. Let it sit for 10-15 minutes before serving. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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