Salted Caramel Tart

Makes two tarts

Adapted from this book by Emily von Euw

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Ingredients

Crust:

• 1/2 cup raw almonds

• 1/2 cup pitted dates

Filling:

• 1/3 cup pitted dates

• 1 tbsp melted coconut oil

• 2 tbsp raw almond butter

• 1 tbsp water

• pinch of salt

Topping:

• 1/2 cup chopped pistachios

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Instructions

1. Crust: in a food processor pulse the almonds until they turn into flour, add the dates and process until the mix sticks together. Press the mix into the bottom of a tart mold or any mold of your preference. Set in fridge.

2. Filling: in a food processor pulse the dates until they form a sticky ball. Add the rest of ingredients. Spread the mix into the tart crusts. Set in fridge for at least an hour.

3. To serve remove the tarts from the mold and add chopped pistachios as topping.

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