A few days ago I decided it was time for something sweet. Again.
These delicious, simple tartlets are very easy to make and super sweet. The best part? No refined sugars!
First, you need to make the “Cinnamon-Caramel Sauce” and then the tartlets, which will take you 5 minutes to make.
Gastrawnomica’s “Cinnamon-Caramel Sauce”
1 cup barhi dates, pitted
1 teaspoon cinnamon
Coconut Water or filtered water
Place the dates in a measuring cup, preferably 1 cup size. Put enough water to cover the dates to the top, but don’t add more. It should be at same height as dates. Soak for 4-8 hrs.
Put date-water mixture in a high speed blender and add cinnamon. Blend for 40 sec or more, the color should change from dark brown to light brown. Pour on a jar and leave in the fridge before using. It will get a little thicker.
**It’s very important that you don’t add too much water, otherwise it won’t get thick. Can keep for up to 5 days.
Low Fat Coconut Tartlets
2 full tbsp coconut flour
1/2 tsp carob powder
1 small banana (around 90 grs)
1 tsp caramel sauce (optional)
Mash banana until completely pureed. Add coconut flour, carob and date caramel. Mix until it comes together and shape with your hands or using a mold. Fill with Cinnamon-Caramel Sauce and refrigerate for at least 15 min. *Add a little bit of coconut flour if the tartlet mixture is too moist.
Remove from fridge and top with dried mulberries or shredded coconut. Serve and enjoy!