Salted caramel tartlets recipe
Vegan, gluten-free, wheat-free, quick & easy
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!
I wanted to make some little desserts which are quick & easy to make, bake and freeze.
Salty & sweet go together perfectly, salted caramel is a divine combo especially with a baked golden coconut base!!!
Preparation- 30 minutes
Freezing time- 1-2 hours
Makes- 4 tartlets
Level- Easy
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Ingredients for the base
-155g of coconut flour (I use Pipkin)
-150g of coconut oil (Solid)
-4 & 1/2 tablespoons of maple syrup
-1/4 teaspoon of salt
Ingredients for the filling
-2 cans of coconut milk (Cream only)
-50g of medjool dates (Soaked for 30 minutes & drained)
Toppings
-Dairy-free white chocolate
-Sea salt
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To make the base
Step 1- Pre-heat your oven to 178 degrees c and line a 4 tartlet tins with greaseproof paper.
Step 2- 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.
Step 3- Press the dough into the lined tins and pop into the oven to bake for 10 minutes, until golden in colour.
Allow to cool fully before topping.
To make the filling
Step 1- In a food processor/blender, add in the soaked & drained dates and whizz up until smooth & creamy.
Step 2- Add in the coconut cream and caramel sauce and whizz up until fully combined.
Step 3- Pour into the tartlet tin and level.
Pop into the freezer and allow to set for 1-2 hours.
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.
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Holly Jade
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