Raw Vegan Salted Caramel Tart

Salted Caramel Tarts

Serves: 2 mini tarts

Ingredients

For the Base

• 15g dates

• 15g raisins

• 15g dried apricots, or other dried fruit

• 30g walnuts

• 15g oats

• 1 tsp maple syrup

• splash water, if needed

• milled flaxseeds

For the Caramel Filling

• 100g soft dates ( such as medjool )

• 4 tsp coconut oil, melted

• splash water

• 1/2tsp salt

• 1 tsp vanilla essence ( I used the seeds from one vanilla pod plus a little maple syrup )

• 2 tsp almond butter

For the Chocolate Topping

• 20g coconut oil

• 15g cacao powder

• 1/2 tsp vanilla powder

• 1-2 tsp maple syrup

Method

- Add the ingredients for the base into the blender and blitz until it comes together into a crumbly. Gather it together into a ball then press it into a pan ( I used mini tartlet pans ). Make sure it goes up the sides and is as even as you can get it- it may take some time. Set aside

- For the caramel, blitz the dates until fully blended. Add a splash of water to loosen. Add in the rest of the ingredients and blitz until fully combined.

*You can spread this caramel over the base for a firmer caramel ( see pictures below ) or for a smoother and looser caramel ( as seen in pictures above ) then add the paste to a small saucepan with a splash more water and heat everything up. Make sure to stir regularly. Keep cooking until your desired thickness.

- Spread over the base and chill.

- To finish, Melt the coconut oil. Stir in the rest of the ingredients until smooth and glossy then pour it over the caramel and spread until smooth. Chill until hardened and enjoy on its own or with vanilla ice cream!