Caramel Tarts

• Make sure to grab a big enough pan so that when ingredients boil it will not boil over. 
• First, melt coconut oil.
  1/2 cup of coconut oil
• Second, open a can of coconut milk and pour it into a large saucepan. 
  1 can unsweetened full-fat coconut milk
• Add in maple sugar or yacon syrup, vanilla, salt, and stir until combined. 
  1/3 + 1 cup + tbsp maple syrup or yacon syrup, 1 tsp vanilla, 1 pinch of pink salt
• Allow ingredients to simmer slowly on low. 
• Stir for 15 – 20 minutes until the ingredients begin to thicken. 
• Continue stirring until when you stir the ingredients together the spoon leaves a line in the bottom of the pan. A
• Allow it to thicken. 

Notes:

• If it should separate remove from heat and stir in 1/3 cup coconut milk. If still separated stir in an additional 1/3 cup. Once it comes together to pour the caramel sauce into tart shells. Place in the freezer for 1 hour. Remove and pour on semi-cool chocolate ganache below.

CHOCOLATE GANACHE TOPPING:

• First Place chocolate and coconut cream into the microwave for 5-10 seconds at a time stirring afterward. 
  4 oz unsweetened chocolate, 1/4 cup canned unsweetened coconut milk, 3 tbsp Yacon Syrup or Swoon
• Continue placing chocolate into microwave for 10-second intervals removing and stirring until chocolate is melted. 
• Once the chocolate is melted add in Yacon Syrup until combined. 
• If chocolate seizes return to the microwave for 5 seconds. 
• Remove and stir. 
• Pour a tablespoon or so over each tart. 
• Place tarts in the freezer and freeze. Remove 20 minutes before serving. Makes 4 tarts
• Makes 4 tarts

Decoration ideas: Serve with whipped cream or coconut cream, fresh berries and a sprig of mint.

Freezer Directions

• Freeze the tarts plain in sealable quart freezer bags. (As chocolate will get chocolate bloom: meaning it will look white).
• Top the tart with chocolate after they have been defrosted.