Mini Tarts with Vegan Caramel Sauce and Chocolate Recipe

Crust/Base:

• 100g shredded coconut
• 3/4 cup almond flour
• 2 eggs
• 2 tbsp honey
• 1 tbsp liquid stevia
• 1 tsp vanilla extract
• 1/4 tsp cinnamon

Coconut Dulce de Leche:

• 1 can (480ml) coconut milk
• 1/2 cup (60g) coconut sugar
• 1/4 tsp salt

Chocolate Topping:

• 50g sugar-free dark chocolate
 

• Crust/Base:
  
  • Soak the shredded coconut in warm water for 2 minutes.
  • Transfer the coconut to a nut milk bag or cheesecloth and squeeze out the excess liquid.
    (Skip this step if you’re using the leftover pulp from making coconut milk).
  • Add the remaining ingredients and knead until well combined.
  • Distribute the mixture into a cupcake mold and use a spoon to press each one down firmly. Aim for a thickness of about 5mm.
  • With any leftover mixture, you can form small cookies (like alfajor tops) or wait until the first batch of tartlets is done to form more.
  • Bake at 180°C (350°F) for 30 minutes or until golden brown.
  This recipe yields approximately 12 tartlets (3.5cm in diameter) and 9 alfajor tops of the same size.Coconut Dulce de Leche:
  • In a saucepan, combine all the ingredients and whisk manually until well incorporated.
  • Place the saucepan over low heat and let it warm up.
  • Once it starts to boil, the mixture will rise—at this point, stir constantly with the whisk until it goes back down.
  • Keep a close eye to prevent overflow and stir continuously to avoid burning.
  • After about 20 minutes, the mixture will reduce to half its original volume, darken in color, and thicken in texture.
  • Turn off the heat and remove from the stove.
  • Let it cool, then transfer to a sterilized glass jar to preserve it longer.
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• Chocolate Topping:
  • Chop the dark chocolate into pieces and melt in the microwave in short intervals.