Salted Caramel Tarts – Gluten free, refined sugar free, dairy free

I love salted caramel, especially with chocolate. 
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A few months back I had an amazing tart at a cafe, it was all kinds of delicious but of course loaded with sugar and fat and all kinds of sins.

I decided to make a healthier version, this one uses natural ingredients and it still absolutely delicious with a cup of tea of coffee! It is very sweet too, so you may want to cut it in half if you don’t have a sweet tooth and save the other for later.

Utensils:

Food Processor
Cupcake tin
Cupcake cases
bowl
spoon for mixing
measuring spoon

Ingredients:

-For the base;

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  • 155g of ground pecan nuts
  • 60g brown rice flour
  • 1 pinch of fine salt
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon coconut sugar
  • 2 tablespoons of coconut oil

-For the chocolate centre;

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  • 3 juicy dates, good quality
  • 2 tablespoons rice malt syrup
  • 3 1/2 tablespoons coco powder
  • 75g cocoa butter, melted
  • 1 tablespoon water

For the Salted Caramel top;

Salted Caramel Tarts - healthy version

  • 120g  cocoa butter, melted
  • 3 tablespoons of maple syrup
  • 7 pinches of pink salt flakes
  • 1/2 tablespoon vanilla extract
  • 10 ripe juicy dates, good quality, not too dry.

Method:

Take all your base ingredients, mix together in a bowl and make sure all ingredients are thoroughly combined. If there are any nuts that have not been ground properly, break with fingers. Take cupcake tin and place paper cupcake cases in the tin.

Evenly distribute base ingredients into each a case and using fingers mould to make a base in each case. Make sure it is not too thin.
Place into an oven at 160 degrees celsius fan forced. Cook until just brown, this took about 10 minutes for me, but keep your on the pastry.

While this is cooking take all your chocolate centre ingredients and place into a food processor and blend until fully and evenly combined. You may want to add a little more water if it is hard and sticking and not blending properly. Test a little and see if you need to add any more coco powder or another date for sweetness.

Once this has been done, set aside into a bowl.

Check on your cases and remove them from the oven to cool properly in the tins.

While they are cooling, wash out your food processor and take all your salted caramel ingredients, making sure the cocoa butter is properly melted and add all to the food processor. Blend for a good long while making sure everything is smooth. Taste it and add a little more salt if you desire a stronger salted caramel flavour, or add some more maple syrup and vanilla extract.

Take your cases and evenly distribute the chocolate into each case, do it gently so that you don’t break the pastry. Once you have done this take your salted caramel and evenly spoon it onto each case on top of the chocolate mixture. You may have a little extra left over, you can use this for another dessert, say maybe a clean eating banana split with caramel sauce.

Makes about 9

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