Salted Caramel Tart (Vegan!)
These mini salted caramel tarts have a velvety smooth caramel set in the middle of a golden brown graham cracker-style crust. Each bite will send you straight into a buttery salted caramel heaven! Made vegan and gluten-free!
Servings: 6 Mini Tarts
For the Crust
- 2 cups almond flour
- ¼ cup coconut oil melted
- 2 ½ tablespoon maple syrup
- 1 teaspoon molasses
- ½ teaspoon cinnamon
For the Crust
Preheat oven to 350 F. Add all crust ingredients to a food processor and pulse until small clumps of dough begin to form that resemble sand.
Press dough into 6 mini tart pans, making sure to press into the bottom and sides of the pans.
Bake for 10 - 12 minutes until golden brown. Let cool before filling.
For the Caramel Filling
While crusts are cooling, heat the sweetened condensed coconut milk and coconut sugar in a skillet over medium heat until simmering. Reduce heat to medium-low and continue to stir occasionally to prevent burning.
Pour about 2 tablespoon of the caramel sauce into each crust, sprinkle with sea salt flakes, and place in fridge for at least 30 mins to set. Once set, serve and enjoy!
Calories: 316kcal | Carbohydrates: 15g | Protein: 8g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 37mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg