Raw Salted Caramel Tarts

Tart base

• 1 cup cashews
• 1/2 cup almonds
• 3 Tbsp cacao powder
• 1/4 cup Pureharvest Organic Rice Syrup,

Caramel Filling

• 1 cup medjool dates
• 1 Tbsp coconut oil
• 2 Tbsp Pureharvest Almond Quench,
• 1 tsp vanilla
• 2 Tbsp Pureharvest Organic Rice Syrup,
• 1/2 tsp sea salt

Chocolate Top

• 1/4 cup Pureharvest Coco²

For the base:
In a food processor blend the cashews and almonds together for about 2-5 minutes or until they form a fine crumb. Add the cacao powder and blitz a few times to make sure everything is evenly mixed together. Add the rice malt syrup and blend until the mixture starts to come together.

Press a large tablespoon into the base of 6-8 muffin moulds to create a base. Place the muffin tray in the fridge to rest while you make the filling.

For the caramel filling:
Place all the ingredients into a food processor and blend until a smooth silky paste forms. Spoon the caramel mixture into the tart cases. Place in the freezer to set firmly. Once set it's time for the topping.

Chocolate coating:
Spoon about 1/2 tbsp of COCO2 onto the top of each tart and place into the fridge to chill.

You can store the tarts in the fridge for up to a week or alternatively freeze the tarts and simply bring out 10 minutes for them to defrost slightly before eating.