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Raw Mocha Caramel Tartlets

by Pamela Higgins
on 16th November 2016
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

These rich, indulgent treats with a raw chocolate base, alcoholic (if you wish!) coffee caramel centre and topped with chocolate and sprinkled with nuts, make the ideal no-bake dessert when you want to impress or celebrate a special occasion.


Raw Mocha Caramel Tartlets

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Ingredients

  • For the chocolate tartlet cases
  • 250g Medjool dates, pitted
  • 100g walnuts
  • 100g dessicated coconut
  • 2 tbsp flaxseeds
  • 3 tbsp cacao or cocoa powder
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup or date nectar
  • 2 tbsp tahini
  • For the date caramel filling
  • 250g Medjool dates, pitted
  • 1 tbsp coconut oil, melted
  • A few drops of caramel or vanilla extract
  • 2 tbsp maple syrup or date nectar
  • 1 tsp instant coffee (dissolved in 1 tablespoon boiling water)
  • Pinch of sea/Himalayan salt
  • 2 tbsp almond milk
  • To decorate
  • Melted dark chocolate
  • Chopped roasted hazelnuts
  • Cacao nibs
Prep Time
Serves
4

Instructions

  1. First make the tartlet cases: Place all of the ingredients into your Ninja Kitchen Ninja Blender (Food Processor Bowl) and blend well on the medium-high setting for at least one minute, until the mixture comes together.

  2. Remove, roll into a ball and divide between 4 individual loose-bottomed tartlet tins. Place in the freezer for at least 30 minutes to firm up.

  3. Next make the coffee date caramel: Wash out your Ninja Kitchen Ninja Blender (Food Processor Bowl) and place the filling ingredients in. Blend for 1 minute on a medium-high setting until a smooth, quite thick paste forms. Scrape out into a bowl or tub and chill in the fridge for at least 30 minutes.

  4. When you’re ready to serve, remove the tartlet cases from the freezer and gently push out onto a plate. Spoon some of the chilled date caramel filling into the tartlets to cover the base and fill.

  5. Drizzle over some melted dark chocolate and scatter over some nuts and cacao nibs. Now enjoy!

  6. Best eaten straight away. Keep any extra tartlet cases (unfilled) in the freezer for up to 2 weeks, while any extra date filling will keep well in the fridge for up to 1 week. Assemble together as above.

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins