Would you believe if I told you these babies are gluten free, refined sugar free and vegan?!! Well, believe it!
I made these using only 6 ingredients.
Maple syrup and coconut sugar to sweeten. Almond flour make the crust so tasty and condensed milk complements the coconut sugar so well to make a warm caramel flavor that will basically melt in your mouth. Topped with delicious sea salt to tie all of the flavors together into a perfect combination.
I always use Bobs Red Mill flours for all of my baking needs. I can always trust the quality of their products and they make baking so easy with their fine flours like coconut and almond flour. Shop the almond flour I used HERE
You can used condensed coconut milk or regular condensed milk for this recipe. Either works great. I used maple syrup but honey would do that job also. I don't recommend substituting anything else or these may not turn out.
You'll find the super simple recipe below. Don't forget to mention me on instagram if you make these and tag me so I can repost! Happy Baking!
INGREDIENTS:
Crust: 2 cups @bobsredmill almond flour 2.5 tbsp maple syrup (or honey) 1/4 cup melted coconut oil 1 tsp molasses Filling: 7-10 oz condensed coconut milk 1/4 cup coconut sugar
DIRECTIONS:
Preheat the oven to 350 Mix all ingredients in a food processor until fully combined. Add crust to muffin tin cups or tart cut outs (I don’t have those but they would work great) I rolled the mixture into a little ball and flatted it out making the edges higher than the bottom. Bake for 10-12 minutes or until crust begins to brown. Remove from oven and let cool completely. When crust is cool, add condensed coconut milk and coconut sugar to a skillet on medium and stir often! (Very often or it will burn). When coconut sugar has completely dissolved (takes a bit) add 1/2 tbsp filing to each cup, sprinkle with salt and place in the fridge for 30 minutes to set.