No Bake Caramel Apple Tartlets (Printable Version)
Sweet caramel and apple topping rest on a crunchy pecan and date crust for a no-bake delight.
# What You'll Need:
→ Crust
01 -
3 Medjool dates, pitted
02 -
1 ½ cups pecan halves, divided
03 -
1 tablespoon water
04 -
½ cup gluten-free rolled oats
05 -
¼ teaspoon ground cinnamon
06 -
¼ teaspoon salt
→ Date Caramel Filling
07 -
4 Medjool dates, pitted
08 -
¼ cup unsalted natural peanut or almond butter
09 -
1 tablespoon water
10 -
1/8 teaspoon salt
11 -
¼ teaspoon pure vanilla extract
→ Apple Topping
12 -
3 large Granny Smith apples, peeled and cored (approx. 4 ½ cups chopped)
13 -
¼ cup plus 2 tablespoons coconut sugar
14 -
2 tablespoons coconut oil
15 -
1 tablespoon unsweetened almond milk
16 -
1 ½ teaspoons pure vanilla extract
17 -
¼ teaspoon salt
→ Optional Topping
18 -
Coconut whip
19 -
Ground cinnamon
# Step-by-Step Guide:
01 -
Set aside a standard 12-cup muffin pan and clear space in the freezer for chilling.
02 -
Pulse 3 dates and ½ cup pecans in a food processor until crumbly. Add water and blend until sticky, scraping down sides as needed. Add remaining pecans, oats, cinnamon, and salt. Blend until mixture resembles sticky, crumbly dough.
03 -
Scoop 1 ½ tablespoons of crust mixture into each muffin cup. Press and shape into cups with a deep center filling half the cup. Repeat for all cups. Freeze for at least 15 minutes.
04 -
Process 4 dates with nut butter until dates are finely broken down and mixture is sticky. Add water, salt, and vanilla; blend until smooth with no visible date pieces, scraping sides as needed.
05 -
Line a baking sheet with parchment paper. Remove crust cups from muffin pan by gently lifting with a spoon and place on the sheet. Reshape crusts if necessary.
06 -
Spoon 1 ½ to 2 teaspoons of date caramel into each crust cup and smooth evenly by hand. Return to freezer while preparing apple topping.
07 -
Heat coconut sugar, coconut oil, almond milk, vanilla, and salt in a large saucepan over medium-low heat until bubbly (3–5 minutes). Add chopped apples, stirring to coat. Increase heat to medium and cook, stirring occasionally, until liquid evaporates. Remove from heat.
08 -
Distribute apple topping evenly over each caramel-filled crust. Garnish with coconut whip, ground cinnamon, additional apple topping, or preferred toppings. Serve immediately or store as desired.
# Additional Notes:
01 -
Freezing crust before filling ensures easier removal and prevents sogginess.