Mini Chocolate Caramel Tartlets

""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."
-- @themindfulhapa
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  • Recipe Card
Prep time 30mins
Cook time 14mins
Serves or Makes: 24 mini tartlets

Recipe Card

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


  • 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.