Sometimes I try to do nice things for my husband. This is one of them.
Whilst I am not an ogre, I don’t allow certain foods or drinks in the house. Its too confusing for the kids if other people are allowed to have things that they are not (eg. soft drinks). Instead, I attempt to create healthier substitutes so no one feels that they are missing out.
Instead of soft drinks we make fruit flavored soda streams.
Instead of lollies we eat raspberries and blueberries.
Dessert is still an important part of our day (especially when you have it for breakfast!) and whilst there are few desserts that you could call ‘healthy’ I like to think we can create a ‘healthier version’ of the original. Like everything, It’s about moderation and balance (that doesn’t mean eating cake on 1 leg!).
These Caramel Tarts are an old favourite of my husband… and I will allow him to eat these ones!
In order to ensure the shape I have kept the muffin tray in place through out the process, but it can be done by removing the cups once they are cooled.
- 12 Butternut Snap biscuits (see below)
- 1 serve Caramel (see below)
- 100 grams Chocolate (see below)
- This recipe makes 18 biscuits but only 12 are required.
- 2 tablespoons Coconut Oil
- 1/2 cup Maple Syrup
- 1 Egg
- 1/2 teaspoon Vanilla Extract
- 2 Tablespoons Golden Syrup
- Pinch of Salt
- 1/2 teaspoon Cream of Tartar
- 1 teaspoon Bicarb Soda
- 1 1/2 cups Almond Meal
- 1 cup desiccated, unsweetened Coconut
- 3 tablespoons Arrowroot (tapioca) flour
- 1 tablespoon Milk (Coconut, almond etc)
- 1 can Coconut Cream
- 1/2 Cup Maple Syrup (honey can also be used)
- dash of Salt
- 2 teaspoons Vanilla Extract
- 1/4 cup Coconut Oil
- 1/4 cup unsweetened Cocoa
- 1 tablespoon Maple Syrup
- Preheat the oven to 175C/350F
- Grease a muffin tray and place a biscuit on top of each hole.
- When oven is at temperature, place the tray in the oven for 2-3 minutes.
- Remove the muffin tray immediately.
- The biscuits will have softened.
- Gently mould each softened biscuit into the muffin hole, forming a cup.
- Allow to cool.
- When biscuit cups are cool, loosen them in the muffin moulds to ensue that they can be removed easily. It is easier to assemble the tarts if the cups remain in the muffin tray.
- Spoon runny caramel (the caramel may need to be gently warmed to loosen it) into each cup.
- Refrigerate for 30 minutes.
- Melt the chocolate in a heat proof bowl over a saucepan of simmering water (double boiler technique).
- Once melted, remove from heat and allow to thicken and cool slightly. The chocolate should still be runny but not hot.
- Spoon chocolate on top of the caramel, smoothing and spreading if required.
- Refrigerate for at least 30 minutes.
- Remove caramel tarts from muffin tray and serve.
- Keep refrigerated.
- Combine all the wet ingredients (except the milk) in a blender and mix until combined.
- Add the dry ingredients and blend until combined.
- Add the milk and pulse in.
- Place the mixture in the fridge for a minimum of 30 minutes.
- Preheat the oven to 175C/350F.
- Place heaped tablespoons of mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading).
- Gently press with a fork to flatten slightly and create round shapes.
- Place the tray in a fridge for 15 minutes.
- Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.
- Cool on tray for 5 minutes then transfer to a wire cooling rack.
- Biscuits will firm up a they cool.
- Place coconut cream, maple syrup and salt in a medium saucepan over medium/high heat.
- Bring the mixture to the boil, then reduce to medium heat.
- Allow the mixture to boil until thick and dark golden in colour. Stir regularly to prevent burning.
- This will take 20-30 minutes, depending on the quality of the coconut cream.
- Add vanilla and continue to cook on medium heat for another 2 minutes.
- The caramel will be dark golden in colour and delicious.
- When cooler, place into container and keep in fridge. The caramel will thicken as it refrigerates.
- Over a very low heat, melt Coconut oil in a saucepan.
- Add maple syrup and stir
- Add Cocoa and whisk to combine.
- Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
- Place in lined dish and freeze until set.
- Store in freezer.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/