Sweetly Raw – Caramel Apple Cream Tarts, 2 Ways (Vegan/Paleo/Gluten Free/Raw)

This post is in paid partnership with BC Tree Fruits.

This season I'm rocking the Autumn treats for as looong as possible! My instagram feed is is all things apple and pumpkin right now... with a touch of chocolate worked in too haha.

Today I have two versions of apple tarts: Caramel Apple Cream Tarts and Chocolate Caramel Apple Tarts. Both are raw, vegan, paleo, gluten free, and refined sugar free, so it's a win-win, right?!

I feel like these tarts are show stoppers - they're perfect for holiday entertaining and you have the option of making the two bite mini tarts 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!

I've used Ambrosia apples from BC Tree Fruits. If you haven't had one, you must! They make a perfect snacking apple because they're sweet, firm, and crisp. They're especially great on salads too because they're slow to brown, but they're also great for baking. They're basically an all-around versatile apple.

BC Tree Fruits has high quality standards for all of their fruits. All you need to do is look for the leaf on the apple stickers (even though they're grown in BC, they're sold all across the country). They've been growing apples, peaches, pears, cherries, and more in the Okanagan Valley since 1936! They also own and operate BC Tree Fruits Cider Company, a fresh market in Kelowna, and Grower's Supply Company.

Here are a few tips on getting the most out of your apples:

  • Store them in the crisper of your fridge at a low temperature and high humidity.
  • Keep them in a plastic bag to prevent them from speeding up the ripening of other fruits in the crisper.
  • Keeping sliced apple on the kitchen counter will help absorb strong odours while cooking.
  • Its easier to peel apples when they're cold.

 

Give these tarts a try and let me know what you think. You can also add some dried apple into the crust which is nice.

Caramel Apple Cream Tarts

A nutty crust filled with apple cream filling, topped with caramel apples

Crust

3/4 cup raw almonds

3/4 cup shredded coconut

1/2 cup raisins or pitted dates

1 -2 teaspoons 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 4, 4" tart pans with removable bottoms.

Apple Cream Filling

1 cup peeled, diced apple

3 tablespoons melted coconut butter

3 tablespoons melted coconut oil

1 tablespoon maple syrup

1/2 teaspoon 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.

Caramel Apples

1 1/2 - 2 tablespoons maple syrup

2 tablespoons almond butter

1 tablespoon melted coconut oil

Optional: 1/2 tablespoon lucuma powder*

1/2 large apple, peeled and diced small

Whisk the syrup, almond butter, and coconut oil together until smooth. Stir in the apples. Spoon over the chilled filling.

*Lucuma powder is a powdered Peruvian fruit that tastes like caramel. It adds flavour and thickens up the caramel nicely. Find it at most health food stores.

If you want something a little more decadent and you love chocolate, try the version below!

Chocolate Caramel Apple Tarts

A chewy chocolate crust, caramel cream filling, caramel apples, chocolate drizzle

Crust

3/4 cup almonds

3/4 cup shredded coconut

2 tablespoons cacao powder

1/2 cup pitted, packed dates

1 -2 teaspoons water

In a processor, finely grind the almonds, coconut, cacao. Add the 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 4, 4" tart pans with removable bottoms.

Caramel Filling

4 1/2 tablespoons tahini or almond butter

3 tablespoons melted coconut butter

3 tablespoons warm water

2 tablespoons maple syrup

1 1/2 tablespoons melted coconut oil

1/2 teaspoon vanilla

Whisk all ingredients together in a bowl until smooth. Pour into the crusts. Place into the fridge for at least 8 hours until it firms up.

Caramel Apples

Follow the recipe above from the Caramel Apple Cream Tarts

Chocolate Drizzle

1 tablespoon maple syrup

1 tablespoon melted coconut oil

2 tablespoons cacao powder

Whisk ingredients together until smooth. Drizzle over the finished tarts.

 

There are MANY varieties of apples, in fact BC Tree Fruits grows a whopping 12 kinds:

Ambrosia, Golden Delicious, Granny Smith, Royal Gala, Pink Lady, Fuji, Honeycrisp, Nicola, Salish, Sunrise, Spartan, and McIntosh.

How many have you tried?

 

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