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Mini Chocolate Tarts with Caramel

Slightly decadent, chocolate indulgence.



3/4 Cup Raw Walnuts 

1/2 Cup Hemptons Shelled Hemp Seeds

1/2 Cup Desiccated Coconut 

5 Medjool Dates, pitted and chopped into small pieces 

1 1/2 Tablespoon Cocoa Powder 

Pinch of Sea Salt 


Coconut Sugar Caramel Sauce

1/2 Cup Canned Coconut Milk

1/4 Cup Coconut Sugar

1/8 Teaspoon Sea Salt (or to taste)



1/2 Cup Canned Coconut Milk

1/4 Cup Melted Coconut Oil (Warm But Not Hot)

1/4 Cup Rice Malt Syrup*

1/4 Cup Cacao Powder

1/2 Teaspoon Vanilla Extract

Pinch of Sea Salt

*maple syrup will work as well



Lightly oil a muffin tin with coconut oil

Preheat oven to 180 ̊ C.

Line a baking tray with waxed paper.

Add the desiccated coconut to the tray, place in the oven and bake for 3-4 minutes, or until toasted. Keep an eye on it, you want lightly toasted ..  not burnt .. it happens quickly!  

Place the coconut along with the rest of the crust ingredients into a high speed blender or food processor.

Mix until it the mixture sticks together.

Press into the tart shells. 


Coconut Sugar Caramel Sauce

Combine all ingredients in a small saucepan.

Bring to boil, then turn down to low. The mixture should still be bubbling.

Cook, stirring occasionally for 12 to 15 minutes or until it has reduced and thickened.

Place a dollop (about a tablespoon) of the caramel into each of the tart shells.

Place in the fridge while you prepare the filling



Add ingredients into a blender and process until combined.

Remove tarts from the fridge.

Pour the mixture over the caramel to fill up the tart shells and freeze until set.

To remove the tarts, use a sharp knife to carefully go around the edges. (Baking paper tabs may be useful).

Top with cocoa powder, cacao nibs or coarse sea salt

No nutritions listed in the recipe!