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mini tarts
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Ingredients
Ingredients For The Base
- 1 ½ cups rolled oats
- 2 tbsp cacao
- 1 tbsp coconut oil
Ingredients For The Coconut Caramel Filling
- 270 ml can of light Coconut Milk
- 1 tbsp pure maple syrup
- 1 tbsp coconut sugar
- 1 tsp coconut oil
- Coco2 original spread to drizzle over the top of completed tarts
Ingredients
Ingredients For The Base
Ingredients For The Coconut Caramel Filling
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Instructions
- Combine all the base ingredients in a food processor until well combined, you can add a little water to help combine the ingredients. You want it to stick together, but not be too wet.
- Lightly spray a mini muffin tin with olive oil. Then use roughly a tablespoon of the mix in each hole. Firm press down to shape each tart case, you want to use your thumb to build up the sides, to create a well in the middle of each. Once done all 12 pop in the fridge to set.
- Get a small saucepan and put the filling ingredients inside, put on a low heat. You want to bring to a boil, but then simmer. Keep an eye on it so it doesn't boil over. After about 15min it will start to thicken. Once thickened take off the stove and fill each of the tart cases with the filling.
- Once they have all been filled, pop back into the fridge and let them set. This will take roughly an hour. Once set, you'll need to remove them from the tin. Get a small sharp knife, slide the knife down one side of the tart, this will loosen it, if it doesn't pop out after that, slide the knife down again on the opposite side, it should get the tart to pop out.
- Drizzle with the Coco2 original spread, you could also top with some toasted coconut
Recipe Notes
Approximately 90 calories per serve