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!
Sugar free and sooo delicious! I was inspired by Sarah Wilson’s (from https://iquitsugar.com/) cardomom and sea salt chocolate ganache tart and Jo Whitton’s (from http://www.quirkycooking.com.au/) dulce de leche.
caramel tarts with coconut and cacao bases
makes 25 mini tarts;
bases;
2 cups desiccated coconut
⅓ cup / 70g coconut oil
¼ cup / 80g maple syrup
1 tbsp raw cacao powder
filling;
510g coconut cream ( 2 x 270ml tins)
150g maple syrup
2 tsp vanilla extract
½ tsp bicarbonate of soda
pinch salt
THERMOMIX METHOD
base;
Pre heat oven to 180°C. In a bowl combine the desiccated coconut and cacao. In a 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. Bake for 10 minutes and allow to cool completely in muffin tins. Once cooled, remove from tray ready to be filled.
filling;
Place all ingredients into mixing bowl and cook 50-60 mins / 100°C / speed 3.5, use the simmering basket on top of lid instead of measuring cup. Check at 50 mins remembering mixture will thicken on cooling. Allow to cool down to room temperature before pouring into tart shells. 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.
NON THERMOMIX METHOD
base;
Pre heat oven to 180°C. In a bowl combine the desiccated coconut and cacao. In a 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. Bake for 10 minutes and allow to cool completely in muffin tins. Once cooled, remove from tray ready to be filled.
filling;
Place all ingredients into a saucepan over med-high heat and gently simmer for 50-60 minutes stirring regularly (every 2 minutes or so). 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. 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.
