1 cup almond meal
3/4 cup mixed nuts/or seeds, chopped
1/4 teaspoon sea salt
2 tablespoon rice malt syrup/or maple syrup
3 tablespoon coconut oil, melted
1 tin coconut cream
2 tablespoons coconut oil
1/3 - 1/2 cup coconut sugar/or maple syrup/or rice malt syrup
2 tablespoons tapioca starch
1/4 tsp sea salt
vanilla coconut yoghurt
Preheat oven to 180 degrees celsius. Mix together all base ingredients in a mixing bowl. Divide mixture amongst 4 tartlet tins and gently press in and around tin. Bake for 10 - 15 minutes or until golden brown. Remove and allow to cool.
To make the caramel sauce place all ingredients into a blender. Blend until smooth. Pour into a small saucepan. Bring to the boil over medium heat. Turn heat down and simmer for 10 - 15 minutes until thick and creamy. Remove from heat and allow to cool.
To assemble, divide caramel amongst tartlets, add banana slices and dollops of coconut yoghurt. If you need more sweetness add maple syrup. Enjoy !