Salted Caramel Tarts

May 29, 2019

Makes/Serves: 15 medium sized tarts
Prep time: 1 hour
Cook time: 30 minutes


Tart Crust
1 cup of almonds
1 cup of shredded coconut
1 tbsp of Two Island Salted Caramel Protein Powder
10 medjool dates pitted (or 20 packaged dates)
1 tbsp of melted coconut oil
1 tbsp of cocoa powder

Salted Caramel Filling
1 cup of dates (any type)
2 tbsp of melted coconut oil
1/4 cup of Two Island Salted Caramel Protein Powder

Chocolate Topping
1 block of dark chocolate


1. For the tart crust blend all of the ingredients in a blender until the texture is mouldable, if it has not yet reached that consistency and is still crumbly add a little more coconut oil.
2. Scoop a spoonful of the crust mixture in a tart pan and press down firmly
3. Here disposable foil tart moulds were used.
4. Place the crust in the freezer to set
5. For the salted caramel filling - soak 1 cup of dates in boiling water for 10-15 minutes until they are soft
6. Blend the dates in a blender until a smooth caramel like consistency is reached
7. Add the Two Island and Co Salted Caramel Pea Protein Powder and blend until there are no lumps
8. Finally, add the melted coconut oil and blend, if the texture is too thick add some of the leftover date water to thin the consistency
9. Scoop the caramel mixture into the tart crust
10. Place in the freezer to set
11. Melt a block of dark chocolate
12. Remove the tarts from the freezer and drizzle the chocolate on top with an added sprinkle of salt
13. Place in the freezer to set for 15-20 mins until the chocolate is fully hardened
 14. Enjoy!

This recipe was created for Two Islands by Sophia of @finer.minds .