Paleo Chai Spiced Apple & Almond Tart

Sweet Treats


Tart cases:

2 cups fine almond flour

2 tbsp Forty Thieves Almond Butter Smooth

2 tbsp pure maple syrup

2 tsbp melted coconut oil

1 tsp cinnamon

A pinch of salt



1/2 cup Granny Smith apple, grated
3 tbsp pure maple syrup
3 tbsp Forty Thieves Chai Spiced Almond Butter
1 tbsp lemon juice
1 tsp vanilla paste
1 tsp cinnamon
A pinch of salt
Thinly sliced apples to top
Maple to glaze
Coconut yoghurt or whipped coconut cream to serve



Preheat oven to 180 degrees and grease 6 mini tart tins. We recommend loose base tart tins to ensure easy removal.


Tart cases:
Add all tart case ingredients to a food processor and process until a dough forms. Alternatively, mix by hand, then knead if you do not have a food processor.
Flatten the dough with your palms and press a thin layer into tart tins. The dough will expand during cooking so a thin layer is best. Cook tart cases in the oven at 180 degrees for 10 minutes. While the tart cases are cooking, prepare your filling.


Add all filling ingredients, except the sliced apples, to a large bowl and stir well to combine. Remove the tart cases from the oven and evenly spoon the filling in.
Top with thinly sliced apples and glaze with extra maple.
Return tarts to the oven and cook for a further 20 minutes until the apple is golden brown. Keep an eye on the tart cases and ensure they do not burn. Remove from the oven and stand for at least 30 minutes.


Serve with whipped coconut cream or coconut yoghurt.

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