Caramel Apple Cream Tarts—Raw, Vegan, Paleo, Gluten-Free, and Refined Sugar-Free
These tarts are show-stoppers—they’re perfect for entertaining, and you have the option of making the two-bite minitarts or the 4″ tarts. But at the same time, don’t kid yourself. These are easier to make than you might think, and the ingredients are rather simple!
- ¾ cup raw almonds
- ¾ cup shredded coconut
- ½ cup raisins or pitted dates
- 1–2 tsp. water
In a processor, finely grind the almonds and coconut. Add the raisins/dates, and process until they’re ground. Add the water, starting with 1 teaspoon. The mixture should be moist and hold together when pressed. Press into 14–16 mini silicone muffin cups (about 1 tablespoon crust each) or four 4″ tart pans with removable bottoms.
Apple Cream Filling
- 1 cup peeled, diced apple
- 3 tbsp. melted coconut butter
- 3 tbsp. melted coconut oil
- 1 tbsp maple syrup
- ½ tsp. lemon juice
Blend all ingredients in a blender until smooth and creamy. Pour into the crusts and place into the fridge for at least 8 hours to firm up.
- 1½–2 tbsp. maple syrup
- 2 tbsp. almond butter
- 1 tbsp. melted coconut oil
- ½ large apple, peeled and diced small
- Optional: ½ tbsp. lucuma powder
Whisk the syrup, almond butter, and coconut oil together until smooth. Stir in the apples. Spoon over the chilled filling.
A classically trained chef turned raw-dessert chef, she is a
travel bug, a chocoholic, and a certified yoga instructor.