These little tarts are a great treat loaded with goodness.
You will need:
Medium pie tin or 3 small pie tins
Measuring cups and spoons
Prep 30 minutes
Set time: 4 hours
For the crust:
1 Cup of roughly ground rolled or instant oats
1 Teaspoon of baking powder
4 Tablespoons of melted coconut oil
A teaspoon of vanilla essence
4 Tablespoons of water
Ingredients for the filling:
1 Cup of cooked chickpeas
1/2 Cup of water
A Teaspoon of vanilla or caramel essence
2/3 Cup of sweetener of your choice
1/4 Cup of plant-based milk such as soya
Preheat oven to 180°C. Grind down your rolled oats in your blender or food processor.
Add in the rest of the dry ingredients for the crust and mix until well combines.
Mix in the wet ingredients until a rough dough is formed.
Press the dough onto the bottom of your medium pie tin or into your 3 small pie tins.
Place in the oven and cook for 15 minutes or until slightly golden.
While your crust is cooking start with your Caramel filling.
Place all of the ingredients for the caramel filling except for the cornflour and water.
Blend until smooth and then transfer the mixture into the pot.
In a separate little dish mix the cornflour into the water until smooth with no lumps.
On medium heat, cook the caramel mixture until it just starts to boil. Slowly pour in the cornflour and water mix and continue to stir until the mixture thickens. Once the mixture is thick, pour on top of the crust. Allow to cool slightly on the counter and then transfer the caramel tart into the fridge to set for 4-6 hours
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