Vegan Mini Chocolate Caramel Tarts
Ingredients
Base
- 1 cup almond meal
- 1/2 cup oat flour
- 1/4 cup vanilla protein (or more almond meal)
- 1/4 cup vegan butter or coconut oil (melted)
- Pinch of salt
- 2 TBS maple syrup
- 1-2 TBS water (if required)
Caramel
- 1 packed cup medjool dates (soaked for 15 minutes)
- 1/2 cup peanut butter
- 1 tsp vanilla
- 1/2 cup canned coconut milk
- 1/4 tsp sea salt
Preparation
Preheat the oven to 180 degrees Celsius and grease and line the bottom of 2x tart tins with baking paper.
Blend almonds and oats until they form a fine flour. Transfer to a bowl and stir in the remaining base ingredients. Add water if needed to make the mixture stick together.
Press the mixture firmly into the prepared tart tins, ensuring the bottom and sides are covered.
Bake in the preheated oven for approximately 15 minutes or until slightly golden. Allow to cool completely.
Blend all the caramel ingredients in a high-speed food processor until smooth.
Transfer the caramel mixture to the cooled tart tins and top with melted dark chocolate.
Enjoy your Vegan Mini Chocolate Caramel Tarts!
