""Do you have a favorite candy bar? Top 5 FER sure was always Twix, so I had to come up with a gluten-free, grain-free, refined-sugar free, tastes REALLY delicious version with my favorite, @ottos_cassava_flour ! Oh, and they're in tartlet form because I love anything mini."
Mini Chocolate Caramel Tartlets
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- Recipe Card
Prep time 30mins
Cook time 14mins
Serves or Makes: 24 mini tartlets
Recipe Card
For the Base
ingredients
- 2/3 cup cassava flour
- 1/4 cup raw cashews
- 1/4 cup raw almonds
- 1/4 cup coconut sugar
- 3 tablespoons coconut oil
- 2 tablespoons cashew butter
For the Caramel Layer
ingredients
- 1 cup medjool dates, pitted
- 1 teaspoon vanilla extract
- 3 tablespoons coconut cream, (solidified part from a chilled can of full fat coconut milk)
- 1/4 teaspoon salt
For the Chocolate Topping
ingredients
- 3/4 cup semisweet chocolate chips
- 1 tablespoon coconut oil
Method
Step 1
Preheat oven to 350ºF. Line a 24-count mini muffin tray with liners.
Step 2
In a food processor, blend together cassava flour, cashews, almonds and coconut sugar until you have a fine powder. Add the coconut oil and cashew butter until dough forms a ball, about 1-2 minutes.
Step 3
Divide dough evenly between prepared pan. Use your fingers to make sure the dough is evenly packed into each muffin liner. Bake for 12-14 minutes or until the edges have started to brown. Remove from the oven and let cool for 10-15 minutes.
Step 4
While the base is baking, add dates to food processor. Blend until they form a ball, about 1 minute. Add vanilla extract, coconut cream and salt. Process again until smooth, 1-2 minutes.
Step 5
Spread the date caramel evenly over each tartlet base.
Step 6
Melt the chocolate and coconut oil together until smooth. Spread evenly over the date caramel layer, making sure they are fully covered. Freeze for 10-15 minutes to set.