A chewy chocolate crust, caramel cream filling, caramel apples, chocolate drizzle

Crust

• ¾ cup almonds
• ¾ cup shredded coconut
• 2 tablespoons cacao powder
• ½ cup pitted, packed dates
• 1–2 teaspoons water

In a processor, finely grind the almonds, coconut, cacao. Add the dates and process until they're ground. Add the water starting with 1 teaspoon. The mixture should be moist and hold together when pressed. Press into 14-16 mini silicone muffin cups (about 1 tablespoon crust each) OR 4, 4" tart pans with removable bottoms.

Caramel Filling

• 4½ tablespoons tahini or almond butter
• 3 tablespoons melted coconut butter
• 3 tablespoons warm water
• 2 tablespoons maple syrup
• 1½ tablespoons melted coconut oil
• ½ teaspoon vanilla

Whisk all ingredients together in a bowl until smooth. Pour into the crusts. Place into the fridge for at least 8 hours until it firms up.

Caramel Apples

Follow the recipe above from the Caramel Apple Cream Tarts

Chocolate Drizzle

• 1 tablespoon maple syrup
• 1 tablespoon melted coconut oil
• 2 tablespoons cacao powder

Whisk ingredients together until smooth. Drizzle over the finished tarts.

Heather Pace
A classically trained chef turned raw-dessert chef, she is a travel bug, a chocoholic, and a certified yoga instructor.
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