Raw Caramel Apple Tart

My latest creation is the raw caramel apple tart, which is a nutty crust filled with a layer of apple cream and topped with caramel apple chunks. It’s a nice thing to serve to friends or family.

Tart Shell Ingredients

• 1 cup raw almonds
• ⅔ cup dried mulberries or raisins
• 2 tbsp. ground golden flax seed
• 4 tsp. water

Apple Cream Ingredients

• 1 cup apples, diced and peeled
• 3 tbsp. melted coconut butter
• 3 tbsp. melted coconut oil
• 1 tbsp maple syrup
• ½ tsp. lemon juice
• ¼ tsp. pure vanilla extract

Caramel Apple Ingredients

• 2 tbsp. maple syrup
• 1 tbsp. lucuma powder
• 1½ tbsp. raw almond butter
• ¼ tsp. pure vanilla extract
• Pinch of Himalayan salt
• 1 large apple, peeled and diced in small pieces

Tart Shell Instructions

Grind the almonds to flour in a food processor. Add the mulberries and ground flax, and continue grinding. Add the water and pulse to incorporate. The dough should hold together when pressed. If not, add another ½ tsp. water.

Press into the bottom of 12 mini silicone muffin cups or into several mini tart pans. Place into the freezer while making the cream.

Apple Cream Instructions

Blend all ingredients until smooth in a high-speed blender (make sure the apple is at room temperature). Spoon some of the cream into the bottom of the tart shells and chill in the freezer while making the caramel.

Caramel Apple Instructions

Whisk together all ingredients except the apples to make the caramel sauce. Fold in the apples. Spoon the mixture over the tarts and serve.

Serves 12.