Ingredients
For the crust:
- •149 grams (1 cup) dates
- •99 grams (1 cup) rolled oats or walnuts
For the salted caramel:
- •149 grams (1 cup) dates
- •59 ml (¼ cup) coconut oil, or substitute 1 banana
- •1.25 ml (¼ teaspoon) sea salt
- •15 ml (1 tablespoon) maple syrup (preferably infused with vanilla)
For the sesame chocolate cream:
- •30 ml (2 tablespoons) tahini
- •30 ml (2 tablespoons) cacao powder
- •Sesame seeds, for garnish
Preparation
For the crust: Pulse the oats in a food processor until they turn into powdery. Add the dates and process until it all starts to stick together. Add more dates if the mixture is still crumbly. Press into the bottoms and sides of small tart tins and put in the refrigerator.
For the salted caramel: Blend all the ingredients until smooth but still spreadable; add a little bit of water if it’s too thick. Spread half of this mixture into the bottom of your tart crusts – leave the other half in the blender – then put the tarts back in the fridge.
For the sesame chocolate cream: Add the tahini and cacao to the remaining caramel in your blender. Blend until fully combined, adding a bit of water if it’s too thick. Spread the chocolate onto your tarts, sprinkle with sesame seeds and enjoy!