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Raw Apple Tarts with Caramel

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by Nathalie
Step by step recipe - 20 Min
December 21, 2017



Since my raw vegan berry cake was so popular with you guys it was time for a new raw cake recipe that fits more to the winter season. I think almonds and apples are such a lovely combination and always reminds me of Christmas. This is the first time I made a caramel sauce and I fell in love! I think raw recipes are so great because you don’t have to worry about burning anything. I don’t know about you but I’m the typical person that forgets the cake or cookies in the oven and they get burned so many times!

It’s really up to you if you want to add the apples to the caramel sauce but I surely can never get enough from apples! I like to make this recipe whenever I can spare a few minutes and I just keep the tarts in the fridge without the sauce until I want one. Then I let it defrost for a few minutes and enjoy it with the best caramel sauce ever!




Serves 6 tarts
Cooks in 20 Minutes
Difficulty Easy


For the crust:
70 g dried mulberries
2 tbsp flaxseeds, grounded
100 g almond flour
4 tsp water
For the cream filling:
1 small apple, diced into small pieces
1/2 tsp vanilla, grounded
1 tbsp maple syrup/ date syrup/ coconut syrup
3-4 tbsp coconut cream
3 tbsp coconut oil
For the caramel:
1 small apple diced (optional)
Pinch of salt
1/2 tsp vanilla, grounded
1 tbsp heaped with almond butter
40 ml maple syrup


Place all the ingredients into a food processor until the dough holds together when pressed in your hand. Press the mixture into a 6 silicon muffin tray. Place it into the freezer.

In the meantime, make the cream filling. Blend all the ingredients in a mixer or blender until smooth. Distribute equally into the tart crusts and place back into the freezer.

For the caramel sauce whisk together all the ingredients except the apples. Fold the apple into the caramel sauce right before serving.


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