These Salted Caramel and Almond Tarts are a decadent dessert that are worthy of any special occasion.
I have found quite a few versions of this tart online. I have tested a few recipes and tweaked the recipes to suit my tastes. Many of the tarts I have tried have additional layers of chocolate and I found that they became just too rich. Whilst this recipe is made with natural ingredients, there is a fair whack of sugar from the dates and maple syrup. Hence why I removed additional chocolate layering. By making them mini muffin tins, it keeps the portion small rather than making it into one large tart to slice up. However, there is no reason why you could not make this into one large tarts. Sprinkle some colourful flowers on the top and I am sure your guests will be blown away.
Now I don’t want to frighten you away from this recipe, but there is room in a healthy and balanced diet for a treat like this. And a treat it is, save this one for a special occasion and appreciate it’s devine taste. This recipe takes a little more prep work than what my typical recipe does. I do like to keep cooking simple, but sometimes the extra effort is worth the delicious reward.
- • 6 medjool dates
- • 3/4 cup almond meal
- • 1 tablespoon coconut oil melted
- • 2 tablespoon cacao powder
- • 1 tablespoon water
- • pinch Himalayan Salt
- Salted Caramel
- • 6 medjool dates
- • 2 tablespoons water warm
- • 2 tablespoon coconut oil melted
- • 1/2 teaspoon Himalayan Salt
- • 1/2 teaspoon natural vanilla extract
- • 1 tablespoon maple syrup
- • 3/4 cup almonds
- Chocolate Layer
- • 50 gm 80% dark chocolate
- To make the base: pulse all of the ingredients in a food processor until it is the consistency of wet sand. Press evenly into mini muffin paper cases and place into the freezer.
- To make the caramel layer: place the dates and warm water in a food processor and puree.
- Add coconut oil, salt, vanilla and syrup and blend until well combined.
- Then pulse the almonds into the mixture, being careful not to over-process as you want some crunch and texture.
- Spread the caramel evenly onto the base and return the tray to the freezer until it is firm.
- Gently heat the chocolate over a low heat or double boiler. Remove the tarts from the freezer and drizzle the chocolate over the tarts.
- Return the tarts to the freezer until the chocolate is set. Store the tarts in the fridge.
- To serve, sit the tarts on the bench top for around 15 minutes before serving so that they are not too cold. However, don’t leave them out too long or in directly sunlight as they may soften too much. When serving remove the paper muffin cases to show off the lovely layers.