Mini Caramel Tarts With Coconut Cacao Bases – a delicious recipe with bases, coconut, coconut oil, maple syrup, cacao powder, filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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
g
Fat
43
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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