Vegan Caramel Tarts

Ingredients : 

Base 

• 1/2 a cup of Almond meal
• 1/2 a cup of raw Cashews
• 1/2 a cup of raw Macadamias
• 1 cup of pitted Dates
• 1/4 a teaspoon of Cinnamon
• 1/4 a teaspoon of Salt

Caramel

• 1 cup of pitted Dates
• 3 tablespoons of Soy or Coconut milk
• 1 teaspoon of Vanilla extract

Method for the Base:

1. Pulse the Cashews and Macadamias in a food processor until they form a fine powder and empty into a small bowl
2. Pulse the Dates in a food processor until they form a smooth paste and put aside
3. Combine the Almond meal, Cashews and Macadamias and Dates in a large bowl and add the Cinnamon and Salt
4. Mix thoroughly with your hands until a dough like texture if formed
5. Line a mini-muffin tin with cling wrap so that the cases will be easy to get out once set
6. Evenly divide the mixture and press into the muffin tin to resemble mini tart shells
7. Place in the freezer to set for atlas 30mins

if you have a food processor you can just combine all ingredients as you go in the food processor until the dough is formed

Method for the “Caramel”:

1. Process the pitted Dates, Soy milk and Vanilla extract in a food processor until smooth
2. Set aside until the tart cases are set
3. Once the tart cases are set, remove gently using the cling wrap and set them on a plate
4. Evenly distribute the “Caramel” into the mini tart cases and then place in the fridge until ready to serve

        Enjoy!

Makes about 30
Calories: 122
Macros per serve: 3P / 14C / 6F

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