Dairy Free Caramel Tarts

Gluten, Dairy, Egg, Nut and refined Sugar Free

Looking for an alternative to chocolate this Easter?  Try this vegan Caramel Tart – it is delicious!! You won’t believe that it doesn’t contain dairy!!

CARAMEL

INGREDIENTS

• 540ml Coconut Cream (I use 2 x cans of Ayam)
• 80g Coconut Nectar
• 1 Tsp Natural Vanilla
• Pinch Himilayan Salt

METHODS – STOVE TOP AND THERMOMIX

STOVE TOP

1. Add all ingredients into to a large pot (see notes)
2. Whisk to mix together with high heat, constantly stirring until it starts to boil
3. Reduce heat to medium temperature and continue to allow to  boil, mixing every few minutes, until mixture has started to thickened and changes to a darker colour (approx. 15-20 minutes).  Watch for caramel not to boil over!!
4. Allow to cool before removing from the pot and placing into a jar.  The mixture will thicken in the fridge into a thick caramel.

THERMOMIX

1. Place all ingredients into thermomix bowl and cook for 60 mins/100 degrees/spd 3
2. Scrap down sides and cook another 15-30 minutes, until mixture has thickened and darkened in colour.
3. Place into a jar and allow to cool before placing on lid and into the fridge.  The mixture will thicken into a thick caramel.

This caramel recipe has been adapted from a recipe from quirkycooking.com.au .

TART BASE

INGREDIENTS

• 1/2 cup (60g) Sunflower Seeds (see notes)
• 1 cup (50g) Coconut Chips (or Shredded Coconut)
• 1 cup (100g) Dried Dates

METHOD

1. Place all base ingredients into a blender and blend for about 30 seconds or until the desired base consistency as been achieved (depending on your blender – I used my thermomix for 30 secs/speed 7)
2. Divide and press mixture evenly into the base of silicone cupcake or muffin tray (see notes)
3. Place in the freezer for 20 minutes to allow to set

ASSEMBLING THE TART

1. Remove the base of the tart from the silicone tray and spoon desired amount of caramel on top, just before serving
2. Top with whipped coconut cream or berries.

NOTES:

• If you are using the stove top method, make sure you use a large pot (not a saucepan) to avoid caramel bubbling over!!
• The sunflower seeds can be replaced for any kind of nut if desired
• Making these in a cup also looks great!

The caramel recipe has been adapted from a recipe from quirky cooking.