A heavenly trio of a textured hazelnut & ginger base, silky & sweet salted caramel centre + lightly baked maple pears. Wholesome and seasonal, these little tarts are enough to satisfy that sweet craving & pair perfectly with a chai tea. The salted caramel mixture will make more than enough for these tarts, & the extra can be stored in a jar to dip apples into or spread on toast. Enjoy!
Makes 6 small tarts
Dairy-free, vegan
Salted Caramel + Pear Ingredients:
2 cups pitted Medjool dates
¼ cup almond butter
4 tspn fresh lemon juice
½ tspn sea salt
1 vanilla bean, seeds scraped
Soaking water, as needed
2 pears, cut into thin strips
Hazelnut Base:
1 ¼ cups of ground hazelnuts
3/4 cup of spelt flour
3 tablespoons of coconut oil, room temperature
1 tspn of ground ginger
2 tablespoon of maple syrup
Pinch of salt
Directions:
Nutrition Bite:
Spelt flour – While it’s from the same family as modern hybridised wheat, spelt has a different genetic structure, with a greater protein content and a greater concentration of minerals and vitamins. The gluten is said to be more easily digestible than standard wheat flour. This accounts for it often being more readily tolerated by those with wheat intolerances, although its higher protein content makes it unsuitable for those with coeliac disease.
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