A delicious vegan frozen caramel tartelette will be all you need to cool down your next furious ice cream cravings. They are healthy and made with lots of oats, dates and nuts. Keep them in the freezer to always have some ready to go.
How to make these frozen caramel tartelettes:
These tartelettes have a fancy look, but really, they require 3 easy steps to make. Easy and delicious.
1- Make the mini crusts in a muffin pan. Crumbly nutty sweet crust.
2- Second, pour a healthy and creamy sweet filling in the cups. Garnish with fun toppings if you want. Or skip.
3- Store in the freezer and wait a few hours before enjoying. Take these out from the freezer on the next warm sunny day and enjoy this healthy treat, you deserve it.
How can these tartelettes be extra delicious and healthy at the same time?
Classic caramel is made out of white sugar, butter and dairy cream. None of these are in my recipe, of course, so how can I call this caramel, right? Thanks to the medjool dates once more! They are soft and sweet with a natural caramel taste.
Also, the filling is made out of oats. Yes, I managed to squeeze some oats in there. Nutrient dense – fibre rich – low in fat oats. Blended with the dates, they help reach a creamy and velvety texture that makes this dessert so satisfying.
Few tips on how to make the crust:
– Make sure you process the crust into a very small crumble texture. To get there, you will need to stop the food processor, mix the mixture with a spoon and process again 30-60 seconds at the time. Do this 3-4 times. You want a small crumbly texture to ease the molding process, make the crusts hold better and make sure the crust is soft enough to eat in its frozen state.
– Use a paper lined muffin mold to build the cup. You need the paper cups to make it easy to remove the tartelettes from the mold.
– You will need to distribute evenly the nuts mixture first in the 12 cups to separate it equaly. Then you will have to press on it with your hands to shape the nut mixture into a cup. Make sure the mixture is pressed nicely all around the wall of the cup so it holds well the caramel filling. And you have to press hard! A little work out in the kitchen. Kind of.
These store well in the freezer for up to 3-4 months. When you want to treat yourself to one, just take it out of the freezer and keep it at room temperature for about 5-7 minutes. This will soften gently the crust, but still be cold enough for cool you down and keep everything in shape.
Frozen caramel tartelette
- Food processor
For the crust:
- 1 cup raw unsalted almonds
- 1 cup medjool dates (about 15) pitted
- 1 cup raw walnuts
- 1/2 cup shredded unsweeted coconut
- 1/4 cup almond butter unsweetened
- 2 tbsp unrefined coconut oil room temperature
For the caramel filling:
- 10 medjool dates pitted
- 1/2 cup water
- 1 cup quick oat
- 1 cup almond milk unsweetened
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 tbsp hemp seeds
To make the crust:
- Line a muffin pan with 12 muffin liners.
- Add the almonds to the food processor and process for about 30-60 seconds.
- Then, add the rest of the ingredients of the crust to the food processor and process for about 2 minutes taking few breaks to scrape down the walls. You want to get a very small crumbly texture.
- Separate the mixture with a spoon equaly in the 12 muffin liners. Then, using your hands, press on the nut mixture to make a cup shape making sure everything is even and there are no holes. Press hard enough so the cup holds well when frozen. Set aside.
To make the filling:
- In a small pot, combined the dates and the water and bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until most of the water is evaporated and the dates are soften and moist.
- In a blender, combine the softened dates and the rest of the ingredients. Blend for 1 or minutes until you reach a very silky smooth texture.
To built the tartelettes:
- Separate the filling mixture into the 12 crusts uniformly.
- Top with the ingredients of your choice if desired (chia seeds, shredded coconut, flaky salt, cacao nibs, etc).
- Put the whole muffin pan in the freezer for at least 4 hours before eating. Eat while still frozen.
- Unmold the tartelettes and transfer in a freezer safe container for storage. Eat within 3 months.