Stars ( Reviews)
Crust: 2 big tablespoons coconut flour 6 medjool dates, pitted (can use other varieties) 2-3 tablespoons water 1 teaspoon cinnamon
Caramel Filling: 10 medjool dates, pitted and soaked for 30 minutes 1 big tablespoon almond butter or cashew butter Water as needed
Chocolate Sauce: 1 1/2 teaspoons cacao powder 2 teaspoons coconut or agave nectar
1. Start by soaking you dates 30 minutes in warm water. 2. Meanwhile, using a mini food processor, add your pitted dates and start pulsing until you have little pieces, add the coconut flour and process until it all comes together like a powder and add 2 Tbsp water and pulse again. 3. If you need one extra Tbsp of water add it, it should be lightly sticky look like a crumble. 4. Put crust mixture in a mini cheesecake pan or silicon cupcake molds. Press until you have a nice and thick crust layer, leaving around 3 Tbsp of the crust mixture aside. 5. Blend all the caramel filling ingredients, adding water as needed until you have a thick and creamy mixture, and the dates are fully blended. 6. Pour mixture over crust and freeze for at least 1 hour before serving. 7. To make the chocolate sauce, mix by hand cacao and coconut nectar (or any liquid sweetener of choice), until it is thick but creamy. 8. Once the tartlet is ready, remove from the freezer and top with sauce, mulberries and leftover crust “crumble”. Let it sit for 10-15 minutes before serving. Enjoy!
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