Nut & grain free caramel tarts

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Ingredients

BASE:

  • 2 cups desiccated coconut
  • 2 T coconut oil
  • 10 medjool dates
  • pinch of himalayan pink salt

FILLING

  • 1 cup coconut cream
  • 10 medjool dates
  • 4 T coconut oil
  • 1/3 fresh vanilla bean or 1 tsp concentrated natural vanilla extract
  • pinch of himalayan pink salt
  • Fresh banana and ground cinammon to serve

The how to

BASE

  1. Place all ingredients into a high powered blender or food processor at high speed until well combined. The mix should resemble a fine, sticky crumb.
  2. Press the mixture into the bottom of your individual muffin moulds (I used a muffin tray). Be sure to pack it firmly.
  3. Place into the fridge to set.

FILLING

  1. Place all ingredients into a high powered blender or food processor at high speed until well combined. The mixture should be smooth.
  2. Scoop an even amount of filling into each of your muffin moulds.
  3. Place into the fridge to set.
  4. Serve with a generous amount of fresh banana and cinnamon.

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