Delicious refined sugar free, gluten free, dairy free, paleo caramel tarts! Yuuuummm!
I’ve been gluten and dairy-free for about 25 years now. It’s been enough time that I have got my head around just not having a lot of creamy desserts. Although, a lot has changed in that time and now you really don’t have to miss out on having delicious treats because there are so many paleo and vegan recipes dessert recipes out there. These paleo caramel tarts have to be one of the best sugar-free sweet treats I’ve made, simply delicious.
As you may have found, it’s not always that easy to find a gluten and dairy-free recipe that really works every time. So often it can work out to be super stodgy or go hard after the first day. That’s what is so awesome about these vegan, paleo caramel tarts. Firstly, they are unlikely to last very long, and secondly, they are just the right balance of sweet and salt. I’ve tweaked the recipe a
Strangely enough, I have an issue with cashew nuts, they seem to make my teeth super sensitive. I think it is probably because they are quite acidic. So, I decided that as delicious and creamy as they are, for the most part, cashews are out for me. In this paleo caramel tart recipe, I changed out the cashews for pecans which I find way better for me and taste fantastic too.
Gluten & Dairy Free Paleo Caramel Tarts Recipe
Gluten & Dairy Free Caramel Tarts
The perfect sweet and tasty morsels that you can even have for breakfast without feeling guilty! This chocolate-topped mini caramel tart recipe is super easy, vegan, and grain-free. It's also a great sugar-free sweet treat recipe for kids. My 9-year-old daughter loves making them and gets excited that everyone can't wait to eat them.
Ingredients
Base Layer
- 1 Cup Pecans
- 2 T Coconut Oil (preferably organic)
- 12 Dates
Caramel Layer
- Dates
- Maple Syrup
- Coconut Cream
Chocolate Layer
- Cocoa Butter Buttons
- Coconut Oil
- Cocoa Powder
- Maple Syrup
Instructions
Base Layer
- Combine dates, pecans, and coconut oil into a processor and process until you get rough crumbs that stick together.
- Press into muffin or mini muffin pan
- Place in the freezer until the next layer is ready to go.
Caramel Layer
- Combine dates, coconut cream, and maple syrup in processor and blend until very smooth (it might take a while, keep going until you get a smooth consistency)
- Use a tablespoon to pour the caramel in over the base layer leaving enough room for the chocolate layer
- Put the tray back in the freezer to cool and set before adding the chocolate layer
Chocolate Layer
- Place cocoa butter buttons and coconut oil in a saucepan
- On low heat, melt and combine
- Add the maple syrup and cocoa powder, wisk until smooth
- Carefully spoon onto the top of the caramel layer
- Place back in the freezer for 3 hours to set (if you can wait!)
Notes
If you just can't wait, they will be edible within about 30 minutes, the caramel might be gooie but will still be delicious!