Paleo Salted Caramel and Blueberry Tart (grain free +refined sugar-free)
YOU GUYS. You have no idea how long I’ve been waiting to share this tart s with you.
This isn’t just any tart either, it’s a Paleo Salted Caramel Blueberry Tart. Basically, the best thing to make with summer blueberries.
What I LOVE most about this tart is how rich and flavorful it is. And it’s made with the cleanest ingredients and also packs a good amount of protein thanks to the addition of collagen peptides. Not only does it add a good amount of protein but also gut healthy properties making you feel all types of good for making these. I sneak the collagen peptides into the date caramel sauce.
I use Otto’s Cassava flour to keep the tart totally gluten-free + grain free and make a shortbread cookie dough type of crust before covering with silky delicious date sunflower seed caramel and topping with sweet summer blueberries.
I love using Otto’s Cassava flour when baking because of how easy it is to substitute into all of my desserts and any place where I need to use flour in.
I love how easy they are to make and are the perfect dessert to make during the week when you have company over or even just to enjoy while watching the sunset.
There really isn’t anything better at the moment than this date salted caramel sauce that covers the cookie dough shortbread. Made with less than five ingredients and all in a blender, once you make this salted caramel sauce you will never go back to anything else.
WHAT YOU NEED FOR PALEO SALTED CARAMEL AND BLUEBERRY TART
2 cups of otto’s cassava flour
3/4 of a cup of maple syrup
1/3 of a cup of coconut oil or ghee
2 T vanilla
1 tsp of baking soda
2 teaspoons of salt, separated
2 cups of soft Medjool dates, pitted
2 T of lemon juice
1/4 cup of hot water
1 T of ghee
1/2 cup of sunflower seed butter
1 cup of fresh summer blueberries, more for serving
HOW TO MAKE THE PALEO SALTED CARAMEL BLUEBERRY TART
Preheat oven to 375 degrees.
In a large bowl combine melted coconut oil, maple syrup, vanilla extract, and eggs. Then add the cassava flour, baking soda and 1 teaspoon of salt and mix until fully combined, it should be the consistency of cookie dough.
Like the loaf pan or baking pan with parchment paper, and press the cookie dough crust into the parchment paper lined loaf pan. Bake for about 20-25 minutes until the edges become slightly brown.
While the crust bakes, in a blender add the pitted dates, hot water, sunflower seed butter, ghee, lemon juice, and the additional 1 teaspoon of salt. Blend until smooth and set aside until the crust is finished baking.
Then cover with caramel sauce, the blueberries and bake for an extra 10 minutes before letting it cool and transferring to the fridge. Let sit for about 20 minutes before serving, I like to pop it into the freezer to set up a bit more.