gluten-free
March 25, 2014 posted by dre

paleo samoa miracle tarts {vegan & gluten free!}

{copycat} miracle tart recipe… samoa girl scout cookie style!
a grain-free, gluten-free, refined sugar-free recipe that will rock your world–not your waistline! :)

paleo samoa miracle tart {vegan & gluten-free!}

this recipe… ohhhh, this recipe!!  i’ve been waiting for the perfect time to post it.  it’s finally here, now that girl scouts aren’t stalking the front doors of every grocery store in america with their vibrantly colored boxes and devious little smiles.

if you’re a fan of their classic samoa cookie, you’re absolutely going to fall in love with this recipe.  as addictive as the real thing… but waaay better for you!  these little bite-size tarts are just as heavenly, but without all the refined sugar, partially hydrogenated soybean oil, enriched/bleached wheat flour, or corn syrup.  (yes, those are the actual first few ingredients, and no thank you!)

paleo samoa miracle tart {vegan & gluten-free!}

but these.  mini chocolate crusts filled with creamy caramel and coconut, topped off with a chocolatey drizzle… seriously, just like the cookie!!  and everyone knows, you don’t even have to like coconut to single-handedly inhale a box of those dangerously delicious samoa cookies… they should really come with a surgeons general warning or something.

okay, before i get too excited and get ahead of myself, i have to stop and give credit where credit is most definitely due.  it all started with jenny, from the urban poser blog.  {please tell me you’ve heard of her genius paleo samoa donut recipe… if not, you must check it out!}  her donuts are the entire reason this recipe ever came to exist.  so, thank you jenny.  and bravo.

paleo samoa miracle tart {vegan & gluten-free!}
here’s what happened… a few weeks back, my husband and i decided to make these donuts.  (and they were aahhhh-mazing!!)  the only problem was the extra caramel i had left over after i glazed all the donuts… don’t get me wrong, it was a delightful problem to have!

i had a decision to make:  do i…

a) make more donuts? or,
b) figure out what indulgent paleo deliciousness i could concoct next…??

duh.

okay, if i’ve completely consumed your brain with donuts and you’ve totally forgotten about the recipe at hand, no worries.  today might just be a perfect day to try out both recipes… because the most time-consuming step of this whole process, the paleo caramel, is the key ingredient in both recipes!  the rest is easy!

paleo samoa miracle tart {vegan & gluten-free!}

i had already been scheming to make a copycat hail merry miracle tart recipe… after buying a 12-pack at costco, i realized that all (five) of the ingredients were things i had in my pantry at that exact moment!  (almond flour, cocoa powder, coconut oil, sea salt, and maple syrup)  just how i like my ingredient lists: simple, straightforward and made with foods you can actually pronounce!  with this extra caramel already made, all i needed were the crusts.  how sweet it is… this recipe makes 14 mini tarts and turned out better than i had imagined.

{i normally don’t go into this much explanation on my recipes, but i wanted to make sure you had clear, detailed instructions along with all my little tricks and tips to make your tarts turn out just like the ones you see in my pictures…}

here’s a trick for getting your tarts to easily (and prettily) pop out of the tin: take a 3″-4″ inch wide strip of parchment paper and cut it into little 1/2 inch strips.  spray your mini muffin tin with non stick spray and lay a strip down before pressing in your dough (i used about 1 tbsp of  dough for each little crust).  in the picture it only shows one parchment tab popping out of each tart, but the next time i make these i will definitely lay the strip so i can grasp both edges… i had a few that didn’t want to cooperate.

paleo samoa miracle tart {vegan & gluten-free!}

next comes the caramel… i have started making this stuff in bulk.  (this is one of my favorite ways to eat it!)  making the caramel is the most time consuming part of the entire recipe… it takes about 45 min start-to-finish.  but trust me when i say it is soooooo worth it.  most of the time it is spent letting the caramel reduce while boiling on the stove, only stirring every once in a while.  so it’s not super labor-intensive… and it comes with a free arm workout when you stir the caramel up at the very end! :)  the best part is that you can make this stuff ahead of time (and in bulk) so once you get that part out of the way, the rest of the recipe is easy-peasy!

while the caramel is cooking, toss about 1/3 cup of unsweetened coconut into the oven at 325 degrees for about 5 min, or until it is a nice toasted shade of tan.  i burned at least 4 or 5 batches of coconut the first time i made the donuts… don’t ask me how!  just make sure to stir the coconut often so it doesn’t burn!  once you’re ready to put your tarts together, stir together your caramel (if you made a larger batch, you’ll need about 1/2 cup of caramel or just under 5 oz), 1/4 cup of the toasted coconut (saving the remainder as a topping), and 1 tbsp melted coconut oil.  i used a little cookie dough scoop to fill each tart with about 1 tbsp of caramel.  top each tart with a sprinkle of toasted coconut and place your tarts in the freezer to chill while you get your chocolatey drizzle ready.

paleo samoa miracle tart {vegan & gluten-free!}

the chocolate drizzle is like the icing on top of the cake, if you will.  the drizzle makes them look legit, just like on the real samoa girl scout cookies!  don’t be intimidated with using a double boiler… find a metal bowl that fits in the opening of a small saucepan.  fill the pan with a few inches of water, place the bowl on top (making sure the bottom isn’t touching the water) and dump about 1/4 cup of enjoy life chocolate chips into the bowl.  stir until melted.  then just spoon the chocolate into a little plastic baggie and cut the corner to drizzle on top of each tart.

paleo samoa miracle tart {vegan & gluten-free!}
i like these best frozen, my husband said he likes them best in his mouth.  :)

 

paleo samoa miracle tarts {vegan & gluten free!}

Total Time: 1 hour

Yield: 14 tarts

paleo samoa miracle tarts {vegan & gluten free!}

i highly recommend doubling the caramel portion of the recipe and saving what you don't use. (you'll thank me later.)

Ingredients

    for the crust
  • 1 c. almond flour (i used honeyville)
  • 2 tbsp unsweetened cocoa powder
  • 2.5 tbsp coconut oil (melted)
  • 1 tbsp maple syrup
  • 1/4 tsp. sea salt
  • for the caramel (direct link via paleomg)
  • 1 can full-fat coconut milk (~1.5 cups)
  • 1/2 cup maple syrup (or honey)
  • pinch of sea salt
  • 1 rounded tbsp organic coconut oil
  • 2 tsp vanilla extract
  • for the filling
  • 1/2 c. (~5oz.) warm caramel (above)
  • 1/3 c. (finely) shredded coconut
  • 1 tbsp (melted) coconut oil
  • for the chocolate drizzle
  • 1/4 c. enjoy life chocolate chips (melted in a double boiler)

Instructions

    for the crust
  1. mix together the 5 ingredients for the crust.
  2. spray mini-muffin tin with cooking spray (lay down parchment tabs if desired; see above)
  3. mold about 1 tbsp of dough (12 grams) in each compartment like so...
  4. place in freezer
  5. for the caramel filling
  6. in a small-medium heavy bottomed sauce pan, bring the coconut milk, maple syrup, and salt to a boil over medium-high heat, being sure that they are well combined. reduce to a medium heat, and let the mixture boil down for about 35-40 minutes.
  7. add the coconut oil and vanilla, stirring it in till well incorporated. lower heat to create a simmer and continue cooking for another 5-15 minutes or as long as needed until it is a deep caramel color. don’t rush the process... depending on your burner is this process could be faster or slower. stir often toward the end to keep the bottom from burning too much. (a little burning is fine as long as you are stirring it in to the mixture. It will give it a darker flavor.)
  8. remove from heat, transfer to a bowl and let cool for 5 minutes then stir vigorously until it’s creamy, shinny and smooth. (free arm workout!)
  9. while the caramel is cooking, spread the coconut out on an ungreased cookie sheet and toast the coconut in a 325 degree oven. stir often till golden tan, about 5-7 minutes. remove from the oven and let cool.
  10. mix 1 tbsp (melted) coconut oil and 1/4 c. toasted coconut in with 1/2 c. of warm caramel
  11. remove crusts from freezer and spoon caramel mixture (about 1 tbsp) into each crust, sprinkling the remaining toasted coconut on top. return to freezer.
  12. melt chocolate chips in double broiler and spoon into a small baggie. remove tarts from freezer and cut a small corner of the baggie to drizzle chocolate over the caramel. return tarts to freezer until chocolate hardens.

Notes

caramel can be made ahead of time (without the shredded coconut) and stored in the fridge for up 2 weeks, or freezer for up to 2 months. reheat in a double boiler.

http://deliciousbydre.com/paleo-samoa-miracle-tarts-vegan-gluten-free/

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20 Comments

  • Oh these tarts look so delicious!! I am really excited to give this recipe a try.

    • thanks alicia! they are my new favorite, hands down! you’ll have to let me know how they turn out for you! :)

  • these look delicious. love the crust.
    dina recently posted…New Taste of the Upper West SideMy Profile

    • thanks dina! it’s such an easy 5-ingredient crust, i’m sure i’ll find lots of ways to use it in future recipes!

  • wait, your costco sells hail merry tarts in 6 packs? either way this looks like a recipe that will be a must try
    phoebe recently posted…gluten-free blueberry crumb cake recipe, orange tea infusedMy Profile

    • hey phoebe! yes, my costco sells hail merry tarts–in 12 packs!!

  • I made these tonight and my boyfriend is obsessed with them. He said they’re one of his favourite treats EVER. I have to agree. They’re amazing and far too easy to make!! Which is dangerous, because they’re so freakin’ delicious. Well done!

    • hey ashley! thank you!! i’m so glad you & your man loved these just as much as my husband & i do!! :) btw, awesome instagram pics! loved it!! ❤️

  • These look delish! Just curious–do you think you could make these with agave nectar instead of the honey or maple syrup? I’d love to make these for my sis, but she doesn’t do wheat, dairy, OR sugar–yikes! Do you think it could still work, or any other suggestions for an alternative caramel filling? :)

    • hey beylah! this recipe is perfect! it doesn’t contain any wheat, dairy, or refined sugar!! agave, similar to both maple syrup and honey, is a natural sweetener that is free of refined-sugar, however all 3 of these ingredients yield approximately the same amount of (naturally occurring) sugar per gram. so there’s really not an option to make it 100% sugar free. :( i’ve tried making the caramel with both honey and maple syrup and prefer the taste of the maple-caramel best! (make sure to get 100% maple syrup… none of the “maple-flavored” stuff made with high-fructose corn syrup!) best of luck! :)

    • a possible alternative filling suggestion would be some kind of nut-butter!! :)

  • […] be okay with eating one of these a day, for life.  i used the left over paleo caramel from these little bites of girl-scout heaven i posted last week.  you could really use any caramel, but if […]

  • Dre – These tarts are truly a miracle. SO DELICIOUS! Thank you!

    • thank you bianca! :)

  • I’ve been wanting to tell you that these are perfect! I made them for Easter, and they came out just like yours and were well-received (aka eaten within a few minutes) The crusts were so easy, and the caramel did take patience, but it was well worth it. I’m still contemplating on what to do with the leftover caramel because of course I doubled it. I’m thinking maybe some chocolate coconut milk ice cream with caramel swirled throughout?

    • thank you so much whitney! :) oh my goodness!! that ice-cream sounds amazing!! did you see the post right after the samoa tarts? caramel apple-baby tarts…like a mini caramel apple pie (and gluten free!) you must let me know how the ice cream turns out if you make it (and maybe even share the recipe…??) :)

  • This recipe did not work for me at all!! I followed your directions to the letter, and my caramel turned out a lumpy, dark brown substance swimming in an oil pool ( and I mean a lot! Of oil)- meaning I couldn’t even stir it at the end. When I saw the boiling mixture was getting darker and darker (after maybe 15 minutes) I turned down the burner to med-low, but it didn’t seem to help. Can you give me pointers as to how to make this work?? I’d really love to try these…

  • Article super intéressant !!
    costume affriolant fripouille recently posted…costume affriolant fripouilleMy Profile

  • Je prends la peine de publier un petit commentaire simplement
    pour féliciter l’administrateur
    Marian recently posted…MarianMy Profile

  • I’m wondering what could replace all the coconut products. I have a coconut allergy.

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