Mini Pecan Tarts with Date-Caramel (V)
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!
sprinkle a little more cinnamon on that
Cinnamon is one of the most popular spices and that is not only thanks to its delicious smell and exotic flavour; it is a true health-aider. Now, first of all, there are two different types of cinnamon: Ceylon and Cassia. Ceylon is considered the “true” cinnamon as it is much lower in coumarin, a compound that is found in Cassia which can be harmful in big doses. Cinnamon comes from the inner bark of cinnamon trees (ever wondered what those look like?), from which sticks are cut and grounded. Both the smell and powerful health benefits are thought to come from the cinnamaldehyde compound of cinnamon, which is the oily part of cinnamon bark. Cinnamon is loaded with antioxidants, anti-inflammatory properties and may lower the risk of heart disease and diabetes by lowering LDL cholesterol levels and increasing our body’s sensitivity to the hormone insulin. So the next time you write cinnamon on your shopping list, try to find Ceylon which is generally sold in health food shops rather than common supermarkets. It’s worth the price because it’s worth your health!
For this recipe you will need:
for the base
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 topping
100g dates, soaked in warm water for 5 min
6 tbsp plant-based milk (I used oat)
½ tsp vanilla extract
pinch of salt
- Preheat the oven to 180ºC on fan mode.
- In a food processor, grind the oats, pecans (or alternatively almonds), maple syrup, coconut oil and salt until the texture is smooth.
- 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.
- In a food processor, combine the soaked dates, vanilla extract, salt and plant-based milk and blend until a creamy consistency is achieved.
- With a small spoon, spread the date-caramel on each mini tart and top each with a pecan.
- 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.