Dairy-Free Mini Caramel Truffle Tarts

These Mini Caramel Truffle Tarts are rich in dairy-free caramel goodness. The caramel is infused in both the chocolate tart crust and truffle filling. And then finally, it serves as the deliciously gooey topping.

If you don’t have time for the mini tart presentation, simply chill the truffle filling, scoop, roll into balls, and roll it in the crushed cookie crumbs to make quick truffles. Photo: Andrew Grinton

Makes: 24 mini truffle tarts
Free of: gluten and all top allergens

Ingredients

Buttery Caramel Spread

1/4 cup sunflower seed butter
1/4 cup maple syrup
1/2 tsp vanilla extract
3 tbsp dairy-free, soy-free buttery spread

Chocolate Crust

1 cup + 2 tbsp finely ground crumbs of allergy-safe chocolate cookies
1/4 cup Buttery Caramel Spread

Truffle Filling

8 oz allergy-friendly semi-sweet or dark chocolate
1/4 cup sunflower seed butter
1/4 cup maple syrup
2 tbsp dairy-free, soy-free buttery spread
1 1/2 tsp vanilla extract

Instructions

To make caramel spread, put seed butter, maple syrup, vanilla, and buttery spread in a small bowl. Whisk until very smooth and creamy.
To make chocolate crust, put 24 silicone muffin cups on a tray that will fit in your freezer. Alternatively, you can line 24 mini muffin cups with small strips of parchment (to aid in removal) or mini cupcake liners.
Put cookie crumbs in a medium bowl. Add Buttery Caramel Spread and mash with a fork until well-combined. Divide crust mixture among muffin cups. Press crust mixture in and about half way up the sides to form small shells. If it is too sticky, use a piece of plastic wrap to press.
Place crusts in the freezer and remaining Buttery Caramel Spread in the refrigerator while you prepare filling.
To make truffle filling, use my microwave method. Put allergy-friendly chopped chocolate in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Microwave on high for 30 more seconds, and stir vigorously. If chocolate isn’t completely melted, microwave on high in 15-second intervals, stirring vigorously between each interval until just melted. Chocolate should be fully melted and smooth, but do not overheat it. Add seed butter, maple syrup, buttery spread, and vanilla, and stir until thick but smooth.
Spoon the truffle filling into each crust, right up to the top, and level out. Freeze for 20 minutes.
Carefully pop the truffle tarts out and top them with remaining Buttery Caramel Spread. Store the tarts in an airtight container in the refrigerator or freezer until ready to serve. They are best served cold.

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com