• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bo's Kitchen

Plant based recipes made with love

  • Recipes
    • Breakfast
      • Blueberry breakfast muffins
      • Bagels
      • Granola
        • Chunky almond granola clusters
      • Pancakes
        • Chickpea pancakes
        • Cinnamon buckwheat pancakes with chocolate sauce
      • Parfait
        • Chia and beet mousse parfaits
        • Cherry chia jam parfait
        • Carrot cake breakfast parfait
        • Blueberry buckwheat parfait
        • Buckwheat parfait with acai lavender cream
      • Porridge
        • Spiced apple pie oatmeal
        • Banana and peanut butter baked oatmeal
        • Tropical bircher bowls
        • Hazelnut overnight oat cups
      • Smoothies
        • Salted caramel smoothie bowls
        • Acai Almond Breakfast Bomb
        • Kiwi mango smoothie bowls
        • Baobab sunshine smoothie bowls
        • Radiant skin smoothie bowl
        • Skin glow smoothie bowl
        • Berry beet smoothie bowl
        • Mint choc breakfast pot
        • Blueberry walnut whip with carob sauce
      • Tarts
        • Cacao buckwheat breakfast cups
      • Waffles
        • Rainbow waffles
        • Coconut waffles with raw chocolate sauce
        • Aquafaba waffles with cashew cream
    • Drinks
      • Nutella Milk
      • Cookie dough milkshake
      • Blueberry acai iced latté
      • Rose sherbet
      • Tropical golden kiwi smoothie
      • Strawberry kiwi slushie
      • Tropical turmeric smoothie
      • Kiwi vanilla power matcha smoothie
    • Mains
      • Spinach pesto pasta with almond parmesan
      • Veggie gyoza (dumplings)
      • Stuffed pumpkins
      • Sweet potato gnocchi in sage butter sauce
      • Roasted squash soup with crispy chickpeas
      • Ultimate pizza dough
      • Herby flatbreads with pink pickles
      • Golden roti,curried carrot falafel and masala corn
      • Chia and fennel green pizza
      • Beet cucumber and avo maki
      • Sweet and spicy golden chia pizza
      • Mini sunshine pizzas
      • Spicy & smoky wedges with guac
      • Smoky chickpea tortillas with tahini sauce
      • Spicy plantain with rice and peas
      • Baked kale falafel
      • Chickpea sunshine pizza
      • Easy Pho
    • Sides
      • Sausage rolls with sweet potato and caramelised onion
      • Onion Bhaji with a lime and coriander dip
      • Green Goddess dip
      • Beet houmous and golden curry dip
    • Sweets
      • Bliss balls & truffles
        • Chia bliss balls
        • Pear bliss balls
        • Chocolate marzipan truffles
      • Cakes/tarts/brownies
        • English scones with jam and whipped cream
        • Salted caramel tarts
        • Chocolate tarts (no bake)
        • Gingerbread cheesecake
        • Peanut butter chocolate tart
        • Strawberry cake
        • Raw chocolate cheesecakes
        • Strawberry tarts
        • Lemon coconut tarts
        • Cinnabon cake
        • Choc chip blondies
        • Gingerbread cupcakes
        • Pumpkin spice muffins
        • Chai latté donuts
        • Coconut caramel tarts
        • Blackberry aquafaba muffins
        • Marbled banana bread
        • No bake nut brownie
        • Berry galettes
        • Baked mini donuts
        • Cacao banana maca muffins
        • Chia jam tarts
        • Chocolate and peanut butter marble cake
        • Double chocolate and raspberry brownies
        • Matcha and blackberry curd tarts
        • Mini Mocha Cheesecakes
        • Raw kiwi cheesecakes
        • Raspberry choc chip muffins
        • Strawberry cookies and cream cheesecake
      • Cookies & bars
        • No bake ‘Twix’ bars
        • Choc chip almond butter cookies
        • Chocolate almond slice
        • Berry boost cookies
        • Clementine sesame raw cookies
        • Cranberry and pistachio energy bars
        • Lazy cookies
        • Jammie Dodgers
      • Ice cream
        • Cherry cheesecake ice cream
        • Cherry coconut nice cream
        • Lemon nice cream with berry superfood sauce
        • Caramel nice cream
        • Matcha choc chip ice cream sandwiches
        • Kiwi and lime chia popsicles
        • Strawberries and cream ice lollies
  • Contact
  • About

tarts

Strawberry tarts

24th April 2018 by bos.kitchen 2 Comments

strawberry tarts vegan refined sugar free

This recipe is one you’re going to want to make over and over again, I promise! I’ve recently fallen in love with making pastry and I have been very excited to finally share my go to pastry recipe with you. For me, pastry screams out for berries, so of course I had to fill these little tarts with the first of the season’s strawberries. With a scoop of vegan vanilla ice cream, you’ll feel like you’re in the middle of summer when you bite into one of these babies! …

Read More »

Filed Under: Cakes/tarts Tagged With: baking, dairy free, dessert, pastry, refined sugar free, soy free, special occasion, summer, tarts, vegan

Coconut caramel tarts

30th September 2017 by bos.kitchen 2 Comments

coconut caramel tarts

I’ve been making these all week to perfect the recipe. Currently third batch deep and I’m relieved to say I’m finally happy with the pastry. These coconut caramel tarts are pretty much all the things I love squeezed into one sweet little sized pud. My kinda self care. Vegan, gluten free pastry, baked into sweet little shells in the oven and then filled to the brim with layers of sweet dairy free heaven! There’s a little disc of chocolate at the bottom, followed by a lush salted date caramel and then a peanut butter coco whip on top. Yep… I went all out. They’re rich, but not too sickly sweet, in fact I just had one for breakfast. It’s the weekend so that’s totally okay, right?

I wanted to make these as easy to prep as possible, with ingredients you’ll likely have in your pantry at home. Of course they taste sweet and creamy, but they aren’t laden with refined sugar and grains like your standard fancy pud. They’re easily made gluten free too, just be sure to grab some gluten free oats, or sub the oats for more almonds.

I got a DM from a fellow date lover on Instagram this week, saying how addictive salted date caramel is. I have to agree, this stuff tastes dangerously good. I’ve thoroughly enjoyed dunking my failed pastry cases into it. Medjool dates are also dangerously expensive. Her tip was to buy Deglet Noor dates, much cheaper but still plump and juicy when soaked in boiling water. You can use any dates really, or even raisins! I have had great success with them in other recipes, the boiling water soak works a treat.

The pastry almost defeated me, but the trick is to make sure the dough sticks together a little in your fingers before you press it into the tin. Too crumbly and it will fall apart when you take them out the tins. The second most important thing is to not over bake – I foolishly cooked them for 12 minutes and ended up with rock solid tart shells. Thankfully third time round they came out perfectly, so I’ll hope you give this one a whirl!

I’d love to know if you try this recipe, please leave me a comment below or on my Instagram.

5.0 from 1 reviews
Coconut caramel tarts
 
Save Print
Prep time
30 mins
Cook time
10 mins
Total time
40 mins
 
Author: Bo's Kitchen
Recipe type: Dessert
Serves: 6 mini tarts
Ingredients
  • 1 cup almond meal
  • 1.5 cups ground oatmeal
  • 1 tsp vanilla extract
  • 4 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1-2 tbsp water
  • 1 cup medjool dates, pitted, soaked in boiling water
  • 1 tsp salt
  • ⅓ cup water
  • 1 bar of sugar free dark chocolate
  • 1 tin of coconut milk, chilled overnight, cream only
  • 2 tbsp maple syrup
  • 3 tbsp smooth peanut butter
  • edible stars, coconut chips and cacao nibs/chocolate shavings for topping
Instructions
  1. Preheat oven to 180•c. Grease 6 mini tart pans with a little coconut oil. Add almond meal, ground oatmeal, vanilla extract, ½ tsp salt and 4 tbsp maple syrup to a food processor and pulse until combined. With the processor still on, slowly pour in coconut oil. Process until incorporated and you have a crumbly dough. The dough should be moist enough to stick together between your fingers. If not, add a tbsp of water and blend again, checking again and adding a tbsp more water if needed.
  2. Push dough into prepared tart pans, using a teaspoon to flatten out the bottom evenly and pop in the oven for 8-10 minutes, until slightly golden. The dough may puff up a little, so you can use some baking beans/dried chickpeas in the middle of each tart. Take out from the oven and allow to cool.
  3. Make your caramel filling. Drain soaked dates, saving the water. Add dates, ½ tsp salt and ½ cup or the date water to food processor. Blend until smooth.
  4. In a small bowl over a pan of simmering water, melt bar of chocolate slowly. Gently pop tarts out of their tins and pour a tbsp of chocolate into the bottom of each tart. Spread out evenly with a teaspoon. Pop in the fridge to set, then remove and spread over a tbsp of date caramel on top of each tart, leaving a little room on top for the coconut cream.
  5. Prepare coconut cream topping. Open can of coconut milk and drain off the water, scoop out the solid coconut cream at the top. Using an electric whisk blend up until light and fluffy, about 3-4 minutes. Add peanut butter, a pinch of salt and maple syrup and whisk again to combine. Taste and add more salt or sweetener if needed. Your whipped cream should be thick and spreadable, but if it's runny, pop in the fridge to set a little. As soon as it's thick enough to spread, dollop some cream in each tart and smooth over with a spoon. Leave to chill for an hour, then remove and drizzle with melted chocolate. Top with coconut chips, candy stars and cacao nibs.
3.5.3228

 

Filed Under: Sweets Tagged With: baking, caramel, chocolate, coconut, dairy free, gluten free, pastry, peanut butter, tart, tarts, vegan

Primary Sidebar

About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Strawberry cookie dough bars 🍓🍪🍫 Secretly Strawberry cookie dough bars 🍓🍪🍫 Secretly loaded with healthy ingredients, gluten, nut and dairy free! I love making bliss balls but making the dough into bars and dunking them in chocolate takes them to a whole new level 🤌 The main ingredient is chickpeas 🤯 but trust me when I say they definitely don’t taste like chickpeas - just cookie dough! Using them like this is a great way to sneak in some extra veggie protein when the sweet cravings hit. 

Strawberry cookie dough bars

- 1 can chickpeas, drained, rinsed well
- 1 cup oats (can sub gluten free oats)
- 1/4 cup coconut sugar or 4 tbsp agave/maple syrup
- 4 squishy dates, pitted
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1 tbsp tahini or nut butter
- 1/4 tsp salt
- 1/4 cup dark choc chips
- 1/4 cup freeze dried strawberries, finely chopped

Topping

- 1 cup dark chocolate, melted
- 2 tbsp freeze dried strawberries, crushed

Add chickpeas, oats, coconut sugar, dates, flaxseed, vanilla, tahini and salt to a food processor and combine until a cookie dough is formed - add a tbsp of water if it’s too dry or a little extra ground flaxseed or oats if it’s too squishy. Stir through the choc chips and strawberries. Press into a small, lined container and set aside in the freezer for at least 1 hr to firm up.
Cut into bars, dunk in melted chocolate and top with crushed dried strawberries. 

#cookiedoughbars #cookiedough #nobakebars #nobakedesserts #proteinsnacks #highprotein #veganprotein #fitnessfood #proteinsnack #veganfoodideas #vegantreats #glutenfreefood #dairyfreesnacks #veganrecipe #healthyrecipeidea #strawberrycookiedough
Load More… Follow on Instagram

Let’s get connected

  • Facebook
  • Instagram
  • Pinterest



Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...