Vegan Coconut Caramel Tartlets
Ingredients
Crust
- 1 1/4 cups whole meal flour
- 1/2 almond meal
- 2 tbsp pure maple syrup
- 4-5 tbsp dairy free butter
- 1/2 tsp vanilla bean extract
- pinch of salt
Filling
- 1 canned 400ml coconut milk
- 1/2 cup unsweetened oat milk
- 1/3 cup coconut caramel sauce
- 1/4 cup pure maple syrup
- 1 tsp vanilla bean paste
- 2 tsp agar agar powder
Preparation
Preheat oven to 180 degrees Celsius. Grease the tart tins and set aside.
In a food processor, combine the crust ingredients and pulse until combined to form a moist mixture that can be easily molded.
Firmly press the mixture into the bottom and up the sides of the tart tin.
Bake for 12-15 minutes until golden brown. Transfer to a wire rack and let cool.
Place oat milk and coconut milk in a saucepan over medium heat and bring to a simmer.
Whisk in the agar agar until dissolved.
Add the coconut caramel sauce, pure maple syrup, and vanilla bean paste, whisking constantly.
Allow the mixture to boil for approximately 30 seconds.
Pour the mixture into the cooled tart shells.
Place in the fridge to set for at least 4 hours or overnight.
Garnish with desired fruits and enjoy.
