Paleo/Vegan/No Bake Salted Caramel Tartlets

by Evolved Chocolate

Paleo/Vegan/No Bake Salted Caramel Tartlets

This salted caramel tartlet is made with a shell made from pecans that’s seasoned with maple syrup and cinnamon. A layer of soft, gooey chocolatey caramel with a hint of sea salt sits on top of that shell and to top it all off are some chopped pecans!
Prep Time25 mins
Total Time25 mins
Course: Dessert
Keyword: gluten free, no bake, Paleo, vegan
Servings: 4 tartlets

Ingredients

Tart Shell Ingredients:

  • 1 cup pecans raw
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon

Caramel Layer Ingredients:

  • ¼ cup coconut sugar
  • 2 tablespoons coconut oil
  • 1 tablespoon molasses
  • ¼ cup non dairy milk

Ganache Layer Ingredients:

  • ½ cup chocolate chips
  • ¼ cup non dairy milk

Extra Ingredients:

  • Pecans
  • Sea Salt

Instructions

For the Tart Crust:

  • In small food processor, combine pecans, maple syrup and cinnamon and blend until fine and sticky.
  • Spoon about 2-3 tablespoons of crust into the cavities of a paper lined cupcake tray(we like to use silicone cupcake liners because they are more sturdy, nonstick and reusable).
  • Press the crust into the bottom of the cupcake liner, and push up onto the sides, creating a hollow tart shell.
  • Place in freezer and begin caramel layer.

For the Caramel Layer:

  • Combine coconut sugar, melted coconut oil, molasses and non dairy milk in small saucepan and let come to a simmer on medium heat.
  • Once it starts to bubble, set timer for 9 minutes and whisk constantly.
  • As it gets closer to 9 minutes, you will notice it turn into a thick caramel sauce consistency.
  • Set aside to cool.
  • While cooling, begin ganache layer.

Ganache Layer Instructions:

  • Place chips in shallow small bowl, set aside.
  • In small saucepan, heat non dairy milk on med-high until it just starts to boil.
  • Take off heat and pour over chocolate chips.
  • Let it sit for 10 seconds before whisking together.
  • A thick ganache will form, set aside.

Assembly:

  • Peel off cupcake liners so there is just a crust exposed and place each one on a plate.
  • Spoon a layer of the cooled caramel on the bottom of each tart, followed by a layer of ganache.
  • Sprinkle chopped nuts over the chocolate ganache, followed by a pinch of sea salt.
  • Let set up in fridge for 10 minutes before enjoying!

Notes

Level: Medium
Substitutions:
Pecans can be subbed for walnuts
Nutrition Facts
Serving Size 1 tart
Servings Per Container 4 tarts

Amount Per Serving
Calories 315 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 25g 8%
Dietary Fiber 5g 20%
Sugars 20g
Protein 2g 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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