Perfectly smooth, rich, thick, deep flavoured vegan caramel filling with gluten-free almond crust. Only 7 ingredients for the entire recipe.
Preheat oven to 180 celsius. In a bowl, combine flour, almond meal. Add the melted coconut oil and maple syrup into the flour mixture, and mix well. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tins. Bake at 180 celsius for 12 minutes. Transfer to a wire rack and let them cool.
fill a deep large pot with water. Place the pot over high heat and allow it to come to a simmer. Carefully place the can of coconut condensed milk in the pot, ensuring there’s enough water to completely cover the can at all times.
Simmer the can for three hours. When the time is up, let the can sit in the water for 20-30 minutes until it’s easy to handle. Remove the can from the pot and allow it to cool to room temperature on a wire rack. Refrigerated caramel overnight.
Fill cooled tarts with caramel and refrigerated for 1-2 hours. To serve, dust tartlets with cocoa powder, sprinkle with a little flaked sea salt.