Salted Caramel Mini Tarts

Salted caramel is definitely our newest obsession! Perfectly sweet and salty, these mini tarts are a tasty treat to make for your springtime brunch. In a food processor, blend eight Salted Caramel Brownies until they are a fine crumble. Add 1 Tbsp melted coconut oil and pulse until combined. Dump half into one mini tart shell and the rest in another. Using your fingers, press the brownies firmly into the tarts until a shell is formed. Place in the freezer for at least 1 hour. When you are ready, make the caramel by placing 7oz of sweetened condensed coconut milk, 1/4 cup coconut sugar and 1/4 tsp salt in a small skillet over medium heat. Let come to a boil and then reduce down a little until thicker. Once it’s a good thick caramel consistency, bring the tart shells out of the freezer and pour half the caramel sauce in each. Top with flakey sea salt and put back in the freezer until set, around an hour or longer. When ready to eat, remove from fridge and enjoy!