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Dark Chocolate Tarts with Bourbon Maca Caramel
Makes: ½ cup Bourbon Maca Caramel | Time: 25 minutes + time to cool | gluten free, dairy free, vegan
Ingredients:
⅓ cup + 1 tablespoon full-fat coconut milk (canned)
½ cup + 1 tablespoon coconut sugar
1 teaspoon bourbon vanilla extract
1-2 teaspoons maca powder
Pinch of salt
Hail Merry Dark Chocolate Tarts
Ice cream of your choice
Directions:
- Pour ⅓ cup coconut milk, ½ cup coconut sugar, vanilla extract and a pinch of salt in a small saucepan and heat on your stovetop over medium-low heat.
- Once the mixture comes to a boil, reduce it to a simmer and stir with a small whisk. Continue to allow it to gently bubble for 4-5minutes. The mixture should reduce and thicken slightly.
- Add the remaining tablespoon each ofmilk and sugar and simmer gently over low heat for another minute or so, until the sauce coats a spoon. Remove the caramel from the heat and stir in the maca powder until the caramel is smooth. Allow the sauce to cool.
- Slice your Hail Merry Chocolate Almond Tart into as many slices as desired and top with a drizzle of caramel sauce and a scoop of ice cream, if desired.
Extra caramel sauce can be stored in an airtight container in the refrigerator for 3-5 days.
