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Salted Caramel & Chocolate Pecan Tarts

Salted Caramel & Chocolate Pecan Tarts

  • 45 minutes
  • 15 ingredients
  • Pecans
  • Moderate
  • muffins
  • Update Ingredients

Ingredients

  • Tarts
  • 3/4 cup Diamond of California® chopped pecans
  • 1 cup almond flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon gluten-free baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 4 tablespoons coconut oil or cold butter
  • 3 tablespoons 100% pure maple syrup
  • 1 tablespoon flax meal
  • 3 tablespoons water or 1 egg
  • Caramel Sauce
  • 3 tablespoons coconut sugar
  • 2 tablespoons coconut cream
  • 1/8 teaspoon sea salt
  • Chocolate Sauce
  • 2 tablespoons coconut cream
  • 3 tablespoons semi-sweet chocolate chips

The Steps

  1. Preheat oven to 350°F. Spray mini muffin tin with organic cooking spray.
  2. Place the pecans in a food processor and process until you have coarse flour. Add the almond flour, salt, baking soda, cinnamon, coconut oil, maple syrup, flax egg or egg, and vanilla and pulse until a ball of dough forms.
  3. Press the dough into the mini muffin tin. Press down to make sure it was in an even layer. Bake for 12-15 minutes until middle is set.
  4. While these are baking, prepare caramel sauce. Place coconut sugar and coconut cream in a small saucepan.
  5. Continue to stir until melted and completely smooth and bubbly.
  6. Remove from heat and add salt. Stir again. Set aside.
  7. Prepare chocolate sauce by placing coconut cream in small saucepan.
  8. Continue to stir until melted. Add chocolate chips and stir until completely smooth and bubbly. Remove from heat.
  9. Once tarts are finished baking, take a spoon and press down the center to form an indent.
  10. Gently spoon caramel sauce into center of each tart, then spoon chocolate sauce ontop of caramel sauce.
  11. Top with a tiny bit of extra sea salt and finely chopped pecans.
  12. Place in the refrigerator for at least an hour until set.
RECIPE CONTRIBUTED BY LAUREN KELLY NUTRITION

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