Salted Caramel Tarts

Salted Caramel Tarts

For base

  • 120 g Vanilla Protein Porridge
  • 4 tbsp melted butter
  • 2 tbsp erythritol

For caramel

  • 1 cup Cream or coconut cream
  • ⅓ cup erythritol
  • 1 tbsp vanilla essence
  • ½ tsp salt

For chocolate layer

  • 100 g sugar free milk chocolate
  • 1 tbsp coconut oil
  • Salt, desicated coconut & speckeled eggs (optional)


  1. Line 6 mini tart tins with baking paper.

  2. In a mixing bowl add 120g Vanilla Protein Porridge, 4 tbsp melted butter and 2 tbsp erythritol and mix until a ‘crumbly’ texture forms.

  3. Separate the mixture into tins and press flat to from the bases.

  4. Put the bases in the fridge to set.


  1. To a sauce pan add 1 cup of cream or coconut cream, ⅓ erythritol, 1 tbsp vanilla essence and ½ tsp salt and place onto a high heat on the stove. Be sure to mix continuously.

  2. Let the caramel simmer for about 10 minutes while continuously stirring.

  3. Once mixture becomes thicker and darker remove from the heat and place into bowl and set aside to cool.

For chocolate layer

  1. In a sauce pan or pot melt the chocolate and coconut oil and mix till smooth.

Combining it all together

  1. Remove the bases from fridge and scoop the caramel evenly into the tart bases and flatten slightly.

  2. Pour in the melted chocolate evenly over the tarts.

  3. Sprinkle with salt, coconut and speckled eggs.

  4. Place in fridge to set for 1 hour. Be sure to store the tarts in the fridge too.

Dessert, Snack

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