Mini Caramel Tarts With Coconut Cacao Bases Recipe

Name: Mini Caramel Tarts With Coconut Cacao Bases
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: bases; 2 cups desiccated coconut; 70 gallons coconut oil; 80 grams maple syrup; 1 tablespoon raw cacao powder; filling; 510 grams coconut cream; 150 grams maple syrup; 2 teaspoons vanilla extract; 1/2 teaspoon bicarbonate soda; pinch salt

Servings: persons

1
Pre heat oven to 180u00b0C.
2
In a bowl combine the desiccated coconut and cacao.
3
saucepan melt the coconut oil and maple syrup, then add to the bowl and mix well.
4
Using wet fingertips, press mixture in to the bases of a mini muffin tin to form little cases.
5
Bake for 10 minutes and allow to cool completely in muffin tins. Once cooled, remove from tray ready to be filled.
6
Place all filling ingredients into a saucepan over med-high heat and gently simmer for 50-60 minutes stirring regularly (every 2 minutes or so).
7
Remove from heat once caramel is quite thick, remembering mixture will thicken on cooling. Allow to cool down to room temperature before pouring into tart shells.
8
Add a teaspoon of caramel into each tart base and set in the fridge. These are best served on the same day to keep the bases crunchy.

15682

kcal

Calories

1796

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: bases, 2 cups desiccated coconut, 70 gallons coconut oil, 80 grams maple syrup, and more.

Yes, Mini Caramel Tarts With Coconut Cacao Bases falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Caramel Tarts With Coconut Cacao Bases

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions