Mini Coconut Caramel Tarts

"Coconut Caramel tartlets ♥️ Wholemeal-almond crust, delicious coconut caramel filling and topped with cherries, apples & redcurrant 👌🏻"
-- @nm_meiyee
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  • Recipe Card
Prep time 4hrs 30mins
Cook time 20mins

Recipe Card

For the Crust


  • 1 1/4 cups whole meal flour
  • 1/2 cup almond meal
  • 2 tablespoons maple syrup
  • 4-5 tablespoons vegan butter
  • 1/2 teaspoon vanilla extract
  • pinch salt

For the Filling


  • 1 (13.5 ounce) can coconut milk
  • 1/2 cup unsweetened oat milk
  • 2 teaspoons agar agar powder
  • 1/3 cup coconut caramel sauce
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla bean paste


  • Step 1

    Make the crust: Preheat oven to 350ºF. Grease mini tart tins. Set aside.

  • Step 2

    In a food processor, combine crust ingredients and pulse to combine. You should get a moist mixture that can be easily molded. Firmly press into bottom and up the sides of tart tins. Bake for 12-15 minutes until crust is golden brown. Transfer to a wire rack and let it cool.

  • Step 3

    Make the filling: Place coconut milk and oat milk in a saucepan over medium heat and bring to a simmer. Then whisk in agar agar. Whisk until agar is dissolved. Then add in caramel sauce, maple syrup and vanilla, whisking constantly. Allow to boil for approximately 30 seconds. 

  • Step 4

    Pour the mixture into the cooled tart crusts. Place in the fridge to set, at least 4 hours or overnight. Garnish tart as desired with fruits and enjoy!