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Desserts

Choc Cookie Dough Caramel Tarts

How does a cookie dough base topped with gooey caramel then finished with a thin layer of melted Loving Earth chocolate sound? Pretty heavenly, right? We can tell you after taste-testing these ones that they are next level.

Choc Cookie Dough Caramel Tarts

Print Recipe

ingredients

Chocolate Topping
1 block Loving Earth Creamy Chocolate see product
Base
¾ cup ground almonds
¾ cup oat flour
3 tbsp ground flaxseed
⅓ cup chopped Loving Earth Dark Chocolate see product
¼ cup maple syrup or rice syrup
1 tsp vanilla
50g Loving Earth Coconut Oil see product
Caramel
2 tbsp Loving Earth Coconut Oil
1 tbsp Loving Earth Lucuma Powder see product
¼ cup coconut cream or almond milk
1 cup dates
⅓ cup maple syrup or rice syrup
¼ cup almond butter or peanut butter
1 tsp vanilla

method

Step 1Line a 20x20 tin with baking paper or use silicone moulds for tarts
Step 2Soak the dates for the caramel in a bow of boiling water
Step 3Place the ground almonds, oat flour, flaxseed and chocolate into a bowl, add in the melted coconut oil, the sweetener and vanilla and and mix well.
Step 4Press into a tin and place in freezer.
Step 5Drain the dates and add them along with the remaining caramel ingredients into a blender and blitz until smooth.
Step 6Pour evenly over the base mixture and put back in the freezer.
Step 7Add some water to a medium saucepan or pot and bring to a very gentle simmer. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted. Evenly spread it over top of the chilled caramel and set *these will need to be kept in the fridge or freezer before eating so they do not melt.