MINI PECAN TARTS WITH DATE-CARAMEL

This is good, trust me.

Putting dough into tiny, cute-looking praline-sized muffin cups? I am all for it! These little tarts may look extravagant and work-intense, but they are the opposite! They are super easy to make and of course worth every minute of anticipation before devouring them. I wish more cafes had such options on their cake-and-cookie counter. Because I definitely prefer my apple or energy bar over too-sweet carrot cake, mediocre chocolate brownies and white chocolate-macadamia cookies. If only they had these little pecan tarts in their selection, I would go nuts!

Servings: 15 mini tarts

Total time: 30 min

For the base

Ingredients

1 cup oats

1 cup pecans (I am aware that they are really expensive, you can also sub with almonds)

2 tbsp maple syrup

2 tbsp coconut oil, melted

pinch of cinnamon

pinch of salt

For the date caramel

Ingredients

100g dates, soaked in warm water for 5 min

6 tbsp plant-based milk (I used oat)

½ tsp vanilla extract

pinch of salt

Instructions

1. Preheat the oven to 180ºC on fan mode.

2. In a food processor, grind the oats, pecans (or alternatively almonds), maple syrup, coconut oil and salt until the texture is smooth.

3. Take mini muffin/praliné cups and fill each about halfway with the mixture. Press it down firmly and place the little tarts in the oven for about 8 minutes.

4. In a food processor, combine the soaked dates, vanilla extract, salt and plant-based milk and blend until a creamy consistency is achieved.

5. With a small spoon, spread the date-caramel on each mini tart and top each with a pecan.

6. Admire the pieces of (t)art you have created and raise your pinky when sipping tea while munching away – it’s only appropriate to become a teeny tiny bit posh around these treats of perfection.