Ooey gooey caramel fig tarts. That’s what I’m talking about! I’m sure you know by now that I have a sweet tooth and caramel has to be up there with one of my favorite treats. With this raw, vegan and refined-sugar free recipe though, you won’t feel the guilt.
I keep the base simple by using a mix of almonds and dates. The caramel is made from medjool* dates, coconut oil, water, vanilla extract and sea salt. Top them off with sliced figs and you’ve got yourself a pretty good looking masterpiece! It is Friday after all, so.. treat yo self!
**I highly recommend using “medjool” dates as they are sweeter and stickier than other kinds of dates which make them the ideal type to use when making raw desserts.
Caramel Fig Tarts
Equipment needed: food processor, 12-cup muffin pan. Makes 12 tarts.
To make the base layer, pulse the almonds in a food processor into flour. Add the dates and process until the mix sticks together. Cut out little strips of parchment paper to line each muffin/tart cup and press in the base layer. Place in the freezer while you get started on the caramel layer.
To make the caramel layer, blend all the caramel ingredients until smooth. Take the base layer tarts out of the freezer and spread the caramel into each muffin/tart cup.
Freeze the tarts for 1 hour until set.
When the tarts are ready to serve, decorate them with fresh fig slices and enjoy!