Ingredients
For the pastry base
50g ground almonds
210g plain flour
90g Medjool dates (about 5)
1 ½ tablespoons of melted coconut oil
100ml almond milk
For the filling
125g almond butter
125ml maple syrup
2 tablespoons of melted coconut oil
Pinch of sea salt
For the topping
45g jumbo oats
50g ground almonds
1 tablespoon of maple syrup
1 tablespoon of melted coconut oil
method
Make the pastry base by placing all of the ingredients into a food processor and pulsing until a thick, soft dough comes together. Once the dough has come together, roll into a ball, cover and leave in the fridge to cool for at least an hour or overnight.
Preheat the oven to 180c, fan setting. Line a 12 hole muffin tray with melted coconut oil.
Remove the pastry from the fridge and roll out into one large thin strip. Cut 12 circles out of the pastry and place each into one of the muffin tray holes – you may need to re-roll the pastry in order to ensure you have enough. Push all of the pastry circles down to create space for the filling.
Cook for 10 minutes until golden. Once cooked, remove from the oven and leave to cool.
While the bases cook, make the filling by placing the almond butter, sea salt, maple syrup and melted coconut oil into a bowl. Stir until the mixture becomes smooth and thick.
Make the crumble top by placing all of the ingredients into a large bowl and mixing well until a crumble like mixture forms.
Once the tart cases are cooled, spoon equal amounts of the caramel filling into each and top with equal amounts of the topping. Bake for a further 10-15 minutes until golden.
