For the Base
- 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
- 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
- 3/4 cup semisweet chocolate chips
- 1 tablespoon coconut oil
Preheat oven to 350ºF. Line a 24-count mini muffin tray with liners.
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.
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.
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.
Spread the date caramel evenly over each tartlet base.
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.