Raw Four Layered Caramel Tarts

Refined sugar free, gluten and dairy free

These delicious frozen treats are full of minerals, protein, fibre and healthy fats. Loved by the adults and kids in our house!

 

Ingredients:

Base layer:

1/2 cup activated nuts

1/2 cup desiccated coconut

6 large medjool dates – pips removed

1/2 tsp vanilla essence

1 1/2 TBS cacao powder

Pinch salt

 

Caramel layer:

1/3 cup almond butter

6 medjool dates (soaked 20 mins in boiling water to soften) – pips removed

1 tsp vanilla

2 Tbs maple syrup

1/4 cup water

Pinch salt

 

Coconut Cream Layer:

1 cup coconut cream

1/2 cup almond butter

1 tsp vanilla

1/3 cup maple syrup

Pinch salt

 

Chocolate Layer:

1 x 100g block 70 percent cacao sugar free chocolate (I used Sweet William)

 

Method:

1.Grease a 12 cupcake tin or 12 silicone moulds.

2.Base Layer:

In a food processor, blend the activated nuts, desiccated coconut, medjool dates, vanilla essence, cacao powder and a pinch of salt until it forms a sticky, crumbly mixture.

3.Press this mixture firmly into the base of the 12 tart tin (and up the sides, if desired).

Place the bases in the freezer or fridge to firm while you prepare the next layers.

4.Caramel Layer:

Soak the 6 medjool dates in boiling water for ~20 minutes to soften, then drain and remove pips.

In a blender, combine the softened dates, almond butter, vanilla, maple syrup, water, and a pinch of salt. Blend until smooth and creamy.

Pour the caramel mixture over the chilled base layer and spread evenly. Return to freezer or fridge to set.

5.Coconut Cream Layer:

In a clean bowl or blender, mix together the coconut cream, almond butter, vanilla, maple syrup, and pinch of salt until smooth.

Gently pour or spread this over the set caramel layer. Smooth the surface. Chill or freeze again until firm.

6.Chocolate Layer:

Melt the 100 g block of 70% cacao sugar‑free chocolate.

Pour the melted chocolate over the top of the coconut cream layer, spreading evenly to cover.

Return to freezer or fridge to fully set the tarts.

Once all layers are set, remove the tarts from the tin, place in a container and return to freezer.

Serve straight from freezer.