Mini Salted Caramel Chocolate Tarts

Name: Mini Salted Caramel Chocolate Tarts
Ingredients: 130 g California Walnuts; 120 g dates; 40 ml maple syrup; 130 g oats; 1/2 teaspoon of salt; 50 ml melted coconut oil; 220 g silken tofu; 100 g melted dark chocolate; 100 ml canned coconut milk; For the salted caramel; 50 g light brown sugar; 100 ml canned coconut milk; 1/2 teaspoon of salt; 30 g melted dark chocolate; 10 g dairy free butter (melted); 15 g single cream; 15 g icing sugar; 45 g California Walnuts (crushed); 1/2 tablespoon of maple syrup

Course Dessert

Keyword Chocolate, salted caramel, tart

Servings 7

Calories 585kcal

Author Luce Hosier

Ingredients

For the base

130 g California Walnuts
120 g dates
40 ml maple syrup
130 g oats
1/2 teaspoon of salt
50 ml melted coconut oil

For the chocolate filling

220 g silken tofu
100 g melted dark chocolate
100 ml canned coconut milk
For the salted caramel
50 g light brown sugar
100 ml canned coconut milk
1/2 teaspoon of salt

For the chocolate sauce

30 g melted dark chocolate
10 g dairy free butter melted
15 g single cream
15 g icing sugar

For the walnut topping

45 g California Walnuts crushed
1/2 tablespoon of maple syrup

Instructions

Preheat the oven to 180c and grease 7 mini tart tins.
Make the base by adding all of the ingredients for the base to a blender and blending until crumbs are formed. Split the mixture between the tart tins and flatten on the base and up the sides.
Bake them in the oven for 12 minutes before allowing to cool.
Next prepare the chocolate filling by also blending the filling ingredients in a blender until smooth. Once the tart cases are cool split the mixture between them and delicately smooth flat. Place them in the fridge to set for approximately 1 hour and a half.
Whilst they are setting prepare the caramel by adding the brown sugar, coconut milk and salt to a saucepan on a medium heat. Stir continuously until the mixture starts to thicken and form caramel. Pour into a bowl/container and in the fridge to cool and set.
Also prepare the chocolate sauce by mixing all of the ingredients together and placing in the fridge to set.
Whilst everything is setting preheat the oven again to 180c and combine the walnuts and maple syrup. Scatter them on a baking tray and place in the oven for 10 minutes.
To finish add some salted caramel on top of the chocolate filling followed by the chocolate sauce. Top with toasted walnuts and enjoy!

Nutrition

Notes

Salt: 0.77g

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