How do I ensure my coconut flour base is perfectly crisp?

The recipe specifies baking the base for 10 minutes at 350 degreesF until golden, then allowing it to cool fully to maintain its crispness before adding the filling.

What's the best way to get the coconut cream for the filling?

To get the coconut cream, refrigerate full-fat cans of coconut milk overnight and then scoop out only the thick, solid cream that rises to the top.

Can I use regular dates instead of Medjool dates for the filling?

While Medjool dates are recommended for their soft texture and natural sweetness, you could try other soft dates, ensuring they are soaked for 30 minutes and drained as directed.

How long do these tartlets need to set in the freezer?

The filling needs to set in the freezer for 1-2 hours to achieve the desired firm and creamy consistency before serving.

How should I store leftover Salted Caramel Tartlets?

Given the frozen setting step, these tartlets can be stored in the freezer in an airtight container for longer enjoyment, or in the refrigerator for a few days.

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Salted Caramel Tartlets
[Vegan, Gluten-Free]

Name: Salted Caramel Tartlets [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4
Ingredients: To Make the Base:; 1 1/4 cups of coconut flour; 3/4 cup of coconut oil (solid); 4 1/2 tablespoons of maple syrup; 1/4 teaspoon of salt; To Make the Filling:; 2 cans of coconut milk (cream only); 1/3 cup of Medjool dates (Soaked for 30 minutes and drained); 1/4 cup vegan caramel sauce; To Make the Topping:; Caramel sauce; Dairy-free white chocolate; Sea salt

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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Plated vegan salted caramel tartlets with golden coconut flour crusts, creamy date-caramel filling, drizzled with caramel sauce and sea salt.

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Caramel

Salted Caramel Tartlets [Vegan, Gluten-Free]

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Dairy Free

A perfectly sweet dessert with a coconut base, a light and creamy caramel date filling, topped off with guilt-free caramel sauce and white chocolate. Oh my...these tartlets are delicious!

Ingredients You Need for Salted Caramel Tartlets [Vegan, Gluten-Free]

To Make the Base:

1 1/4 cups of coconut flour
3/4 cup of coconut oil (solid)
4 1/2 tablespoons of maple syrup
1/4 teaspoon of salt

To Make the Filling:

2 cans of coconut milk (cream only)
1/3 cup of Medjool dates (Soaked for 30 minutes and drained)
1/4 cup vegan caramel sauce

To Make the Topping:

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How to Prepare Salted Caramel Tartlets [Vegan, Gluten-Free]

To Make the Base:

Pre-heat your oven to 350°F and line a 4 tartlet tins with parchment paper.
In a mixing bowl, combine the coconut flour, coconut oil, maple syrup, and salt.
Mix and bring together with your hands until a dough forms.
Press the dough into the lined tins and pop into the oven to bake for 10 minutes, until golden in color. Allow to cool fully before topping.

To Make the Filling:

In a food processor/blender, add in the soaked & drained dates and blend until smooth and creamy.
Add in the coconut cream and caramel sauce and blend until fully combined.
Pour into the tartlet tin and level. Pop into the freezer and allow to set for 1-2 hours.

Notes

Serve with a drizzle of dairy-free white chocolate and caramel sauce. Store in a sealed container in the fridge, best eaten within a few days.

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.