Almond Butter & Salted Caramel Tart

My mum and me always enjoy a slice of cake or a pastry after dinner, so I’m never short of ideas for desserts. If you love the sweet and savoury combination, then this one is a winner.

IMG_9026

Ingredients

Base

  • 200g of ground almonds
  • 4 tablespoons of coconut oil, melted
  • 1 ¬†tablespoon of coconut sugar

Middle

  • 170g almond butter
  • 3 tablespoons of coconut oil
  • 2 tablespoons of coconut sugar

Top

  • 350g of soft dates
  • 4 tablespoons of water
  • 2 tablespoons of coconut oil, melted
  • 1 teaspoon of pink hymalain salt, plus an extra sprinkle on the top
  • Chopped nuts¬†(any choice of nut)

IMG_9025

Start by pre-heating the over to 160C/180C fan. To make the base, mix the ground almonds, 2 tablespoons of melted coconut oil and the coconut sugar into a bowl. Spread out the mix on a baking tray and bake for 15 minutes, or until the top starts to brown. Pour the mix back into your bowl with 2 more tablespoons of melted coconut oil and mix together.

Take a 22cm loose bottom cake tin that has been lightly greased with a little coconut oil, and pour in the base mix. Press down firmly, making sure the mix is evenly spread. Place in the fridge to set while you then move onto the middle layer.

IMG_9023

Start by melted the coconut oil in a saucepan on a medium heat. Then add the coconut sugar and stir until dissolved. Finally add the almond butter, and stir everything together. Take your base from the fridge and pour the almond butter mix over the top. Now place into the freezer for 1 hour, or until the middle layer has completely set.

Finally you can make the top layer of the tart. Place in a food processor the dates, water, melted coconut oil and salt and mix until the dates have broken down and you have a mixture that you can spread, this should take around 2 minutes. If the dates you’re using are a bit too hard to begin with, soak them in a bowl of hot water for 30 minutes before placing in the food processor.

Once your middle layer has set, spread over the top layer, add a sprinkle of salt and cover with chopped nuts of your choice. Place in the fridge for 1 hour to set before serving. Store in the fridge for up to 5 days. Enjoy!

IMG_9024

 

One thought on “Almond Butter & Salted Caramel Tart

Leave a Reply

Your email address will not be published. Required fields are marked *