Vegan, gluten-free, wheat-free, quick & easy.
A 3 ingredient crust, filled with salted caramel sauce, a chocolate ganache and topped with a toasted meringue swirl and chocolate.
The crust is made with only 3 ingredients and includes natural sugars. Plus, they only need baking for around 9 minutes until golden then that’s it! Delicious golden tartlet crusts ready to be filled with the silky smooth chocolate filling and salted caramel.
Preparation- 15 minutes
Baking time- 9-10 minutes
Makes- 6 mini tartlets
Ingredients for the crust
-200g of plain flour (I use gluten-free)
-125g of coconut oil (melted)
-4 tablespoons of maple syrup
Ingredients for the chocolate ganache
-400g of coconut cream (cream only)
-100g of dairy-free dark chocolate
-1 teaspoon of vanilla extract
-Salted caramel sauce (I use Natures charm)
To make the crust
Step 1- Pre-heat your oven to 180 degrees c and line 6 mini tartlet tins with greaseproof paper or grease with vegan butter.
My tartlet tins are 10cm in size each.
Step 2- In a mixing bowl, combine the plain flour, coconut oil and maple syrup.
Mix and bring together with your hands until a dough forms.
Step 3- Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour.
Allow to cool fully before filling.
To make the chocolate ganache
Step 1- Scoop out the solid cream from the cans of coconut milk and place into a saucepan.
Gently heat until hot.
Step 2- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
Step 3- Spread some caramel sauce into the crust of each tartlet (optional), then fill with the chocolate ganache.
Step 4- Pop into the fridge and allow to set. This will take around 1-2 hours.
I served my tartlets with a swirl of meringue, grated chocolate, and a chocolate square.
Store in a sealed container in the fridge, best eaten within a few days.
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