Apr 15 2016 - 2:15am

Vegan Caramel-Filled Tarts

From Jenny Sugar, POPSUGAR

Vegan Caramel Tarts


  1. For the tarts:
    1/2 cup raw almonds
    3/4 cup raw cashews
    1 cup medjool dates, pitted (about 10 dates)
    1/4 teaspoon cinnamon
    1/4 teaspoon sea salt
  1. For the caramel filling:
    1 cup medjool dates, pitted (about 10 dates)
    3 tablespoons vanilla soy milk
    1 teaspoon vanilla extract
  1. Topping:
    1 tablespoon dairy-free mini chocolate chips (I used Ghirardelli Semisweet)


  1. Combine all the ingredients for the tarts in a food processor until a thick dough forms.
  2. Using a mini muffin tin, press dough into each well to make mini pie crusts.
  3. Place tin in the freezer to firm up for 30 minutes (longer is fine).
  4. Combine ingredients for the caramel filling into a food processor and blend until smooth.
  5. Remove tin from the freezer and fill each pie crust with the caramel filling. Sprinkle on a few chocolate chips.
  6. Enjoy or store in the fridge for later.

Source: Calorie Count [1]


Calories per serving

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