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Caramel Apple Tarts with Oat-Pecan Crust






2/3 cup rolled oats 

6 tablespoons white rice flour

1/2 cup pecans

1/2 cup coconut sugar

1/4 teaspoon salt



6 tablespoons cup melted coconut oil

2 tablespoons maple syrup

Caramel Topping: 

5 medjool dates (the large ones)

1/2 can full fat coconut milk (solid part only)

3 tablespoons maple syrup

3 tablespoons cashew butter (or you could probably use 1/2 cup soaked raw cashews)

vanilla to taste

1 teaspoon coconut oil

1/4 teaspoon salt


3-4 apples, peeled and diced small

drizzle of maple syrup

splash of fresh lemon juice

cinnamon to taste

1 tablespoon tapioca flour mixed with 1 tablespoon water





Preheat oven to 350. Place dry ingredients for the crust in a food processor. Process well until it reaches the consistency of flour.

Add wet ingredients for the crust into the food processor and process until it becomes like wet sand. If the mixture is too dry, add 1 teaspoon, or more if necessary, of melted coconut oil.

Press the mixture into individual lined muffin cups. Bake for about 15 minutes, until bubbly and slightly brown. Let cool.


While cooling the crust, put caramel ingredients into a high-speed blender and blend well until smooth and creamy. Set aside.


Cook apples with maple syrup, lemon juice, and cinnamon until softened and juicy. Gradually add tapioca mixture until your apple filling is desired texture.

Put apple filling in mini crusts and top with caramel!

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