Mini Caramel & Chocolate Coconut Tarts

   Who doesn't want a delightful little gluten free, dairy free, sugar free and nut free tart with a perfect crust, a delicious caramel filling, and a touch of chocolate on top? Who, tell me who? No one, that's who! 

Mini Caramel & Chocolate Coconut Tarts

Ingredients:

For the Caramel: 

• 1/2 cup maple syrup
• 1 can full fat coconut milk
• 1 teaspoon vanilla
• 1/3 cup coconut oil

For the crust:

• 1 1/2 Cups shredded coconut (unsweetened)
• 3 Tbsp Coconut flour
• 1 Tbsp melted coconut oil
• 3 Tbsp Maple Syrup
• 1 egg white
• 1 Tsp Vanilla

For the chocolate:

• 3 ounces dark chocolate
• 1 tablespoon coconut oil
• 1 Tbsp full fat coconut milk

Method:

Caramel: 

1. Combine maple syrup, coconut milk, vanilla and coconut oil in a large pot. 
2. Cook over medium-high heat until it comes to a boil. 
3. Turn heat down slightly, stirring occasionally for approximately 20 minutes (set your timer!). The mixture should be thickened and won't be boiling rapidly anymore....it'll be more like swamp slime gurgling. :)   
4. Remove from heat, and whisk the caramel for a few minutes, then cover and set it in the fridge to cool as you make the rest.
   

Crust:

1. Prepare mini muffin tin with liners, either paper or aluminum lined.
2. In a large bowl combine the shredded coconut and coconut flour. Whisk to combine.
3. In another smaller bowl, whisk together the coconut oil, maple syrup, egg white and vanilla. 
4. Add wet ingredients to dry, and mix to combine.
5. Scoop crust into prepared muffin tins (about 1 tablespoon per cup). First, press the 'dough' into the bottom of the cup, then gently press up the sides of the crust to form a proper cup.
6. Turn oven on to 350 degrees, and place tray into the freezer for 15 minutes.
7. Once chilled, place tray into the oven and bake for approx. 14 minutes, until the edges are browned.
8. Place on a wire rack to cool.
9. Once cooled, take the caramel out of the fridge, and scoop into the crusts. Set back into the fridge to stay chilled while making the chocolate.

Chocolate:

1. In a small pot over medium heat, melt dark chocolate and coconut oil. 
   
2. Remove the pot from the heat and let the chocolate cool slightly. When it has cooled a little, pour the one tablespoon of coconut milk into the chocolate while stirring briskly. 
   
3. Take tarts out of the fridge, and pour chocolate onto each tart (using a small spoon), and place back into the fridge to set.

   When I ate one of these after leaving it out at room temperature for a while, the caramel filling was just getting softer, and it was so, soooooo tasty. 
   Anywho, that's all Wednesday people! I hope these tarts make it onto your to-bake list! If they do, please tell me how they turn out!