Carob Caramel Tarts With Coconut

By This Rawsome Vegan Life
Yield 7 servings

Ingredients:

For the crust:

• 1 cup cashews
• 1 cup walnuts
• 1 cup dates

For the caramel layer:

• 1 cup dates
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla
• Pinch of salt (optional)
• Water, as needed (around 1/4 cup)

For the carob layer:

• 1/4 cup carob powder
• 2 tablespoons melted coconut oil
• 1/2 cup dates (or maple syrup)
• Water, as needed (around 1/4 cup)

Method:

1. To make the crust: pulse the nuts into crumbs in your food processor. Add the dates and process until it can stick together. Press into the bottom of lined tart or cupcake tins and set aside.
2. To make the caramel layer: blend all of the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread into the bottom half of each tart crust and put in the fridge.
3. To make the carob layer: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread on top of the caramel layer of each tart crust and put in the fridge until they have set, about 30-60 minutes.
4. Take out of the molds, top with coconut flakes and enjoy!