Salted Caramel Apple Tart using Grain Free Pastry

by Helen Marshall

Gluten free, dairy free, egg free, refined sugar free, vegan and made with sneaky hidden fruits and vegetables!


Roll out a sheet of Grain Free Pastry into a pie dish and use a fork to lightly pierce the surface (don’t go all the way through to the tin). Bake at 200°c for 10 minutes. Leave to cool.


In a high speed blender, blend 10 medjool dates, 1/2 cup pure maple syrup, 1 tbsp solid coconut oil, 2 tbsp almond butter, 1/2 tsp sea salt and 4 tbsp chilled canned coconut milk until smooth. Spread evenly over the cooled pastry.


Melt 2 tbsp coconut oil or ghee in a pan. Peel, core and slice 3-4 apples into wedges and add them to the pan. Sprinkle with 1 tbsp coconut sugar, 1/4 tsp cinnamon and 1/8 tsp nutmeg. Stir over medium heat for 20-30 minutes until the apples are tender but have not lost their shape (you may want to cover the pan with a lid to speed up the cooking). Allow to cool before arranging in a single layer over the salted caramel sauce. Leave to set in the fridge for at least 1 hour before serving.

Recipe by Primalista Holly

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