Salted caramel tarts

Are you a fan of salted caramel? If so, this recipe is gonna be right up your street! Light, creamy and surprisingly healthy, these little salted caramel tarts are just what you need to celebrate the start of spring. No bake, dairy, gluten and refined sugar free, they’re the perfect dessert for when you want something sweet yet light.

The crust is made of buckwheat, oats, coconut and dates for a deliciously crunchy but nut free tart shell. Filled with a creamy salted caramel tahini filling, topped with a dollop of fresh date caramel and blueberries. Yep, caramel on caramel is always welcome round here. No such thing as too much caramel, right?

Little tarts are always a favourite of mine as they’re just the right size for one portion and make the perfect after dinner dessert when you want a little something sweet without being too heavy or rich.

This recipe is ready in 30 minutes and it really couldn’t be simpler to prepare. Perfect for a dinner party or celebration. If you’re a fan of mini tarts, you may want to check out my matcha and blackberry curd tarts, chocolate tarts or lemon coconut tarts.

I’d love to hear from you if you make this recipe! Pin it, make it and take a snap, rate it, or leave a comment below. I’ve also got a new Pinterest account here, where I’ll be saving ALL of my recipes (from IG and my blog) so follow along and you’ll never miss a recipe.

Happy Spring, friends! xoxoxo

Print Recipe

Salted caramel tarts

Prep Time30 mins

Total Time30 mins

Servings: 6 mini tarts

Ingredients

Crust

• 1 cup raw buckwheat
• 1/2 cup oats
• 3/4 cup dates, pitted
• 50 ml water
• 4 tbsp coconut oil, melted

Filling

• 1 400ml can coconut milk
• 3/4 cup coconut sugar
• 1 tbsp tahini
• 1/2 tsp sea salt
• 1 cup plant milk (I used soya)
• 1 tsp vanilla extract
• 5 tbsp cornflour

Date caramel

• 1/2 cup dates, pitted
• 1/2 tsp sea salt
• 1 tbsp nut butter (I used almond)
• 1/4 cup hot water

Toppings

• 1/2 cup blueberries
• 3 sprigs fresh mint
• 3 tbsp buckwheat

Instructions

• Prepare crust by adding buckwheat to a food processor and blending until fine and crumbly. Add in oats, dates, water and coconut oil and pulse until it starts to stick together. Test it with your fingers to make sure it’s sticky enough. If it’s too dry, add more water a tbsp at a time. Press crust evenly into mini tart tins and set aside in the fridge.
• Add coconut milk and coconut sugar to a small saucepan and set over a medium heat. Bring to the boil for 7-10 minutes, until the mixture turns darker and slightly thicker. Reduce heat to a gentle simmer. Add in salt and tahini and stir well. 
• In a jug, mix plant milk with cornflour and vanilla. While the pan is still simmering, pour in the cornflour mix and stir well. After 2 minutes the mixture should start to thicken (it will thicken more as it cools). Allow to cool for 5 mins in the pan.Pour filling into tart shells and set aside in the fridge to set. 
• Prepare date caramel by blending dates, salt, nut butter and hot water together in a food processor. It should be thick, but pourable. Add more water if it’s too thick. 
• Spread over a tbsp of date caramel on each tart and top with blueberries, mint and buckwheat.

Notes

To make this recipe nut free, replace the nut butter in the date caramel with tahini or leave out altogether.

To make this gluten free, sub gluten free oats or more buckwheat.