Date Caramel Pretzel Tarts with Chocolate Ganache

Ingredients

For the crust:

• 2 cups gluten free pretzels (regular work fine too)

• 1/2 cup walnuts

• 1 tbsp+2 tsp maple syrup

• 1/2 tsp vanilla

For the filling:

• 20 medjool dates pitted and soaked in warm water for 5 minutes

• 2 tbsp almond butter (or other nut/seed butter of your choice)

• 1/4 cup almond milk

• 1 tsp vanilla

For the ganache:

• 1/2 cup dairy free dark chocolate

• 1/4 cup lite coconut milk from the can

• OR

• refined sugar free chocolate sauce

Method:

1. Preheat the oven to 350F.

2. In a food processor, blitz the pretzels until they are in fine crumbs. Add in the walnuts and blitz again for about 20 seconds. Add in maple syrup and vanilla and process until you get a sticky mixture.

3. Press crust into mini tart pans (makes 3 mini tarts) or one bigger springform/tart pan. Bake crust at 350F for 10-12 minutes.

4. For the date caramel, add your drained dates to a food processor and quickly pulse to break up the dates. Throw in the almond butter, almond milk, and vanilla and process 1-2 minutes until smooth and creamy.

5. Spoon date saue into cooled tart crusts filling about 3/4 of the tart.

6. Set tarts aside while you melt the chocolate with the coconut milk or make your refined sugar free chocolate sauce. Pour chocolate over the date layer. Set up in the fridge for at least an hour. Top with shaved dark chocolate and pretzel crumbs if you like. Store in fridge, enjoy :)