Gluten-free Caramel Tart
1 tbsp coconut oil
1 cup desiccated coconut
1 cup cashews
1 cup pitted dates
½ cup almonds
1 tbsp cacao
¼ cup almond butter
¼ cup coconut oil
¼ cup maple syrup
Pinch sea salt
1 pear sliced into julienne
Crushed almonds and pistachios
Grease a flan ring with the oil and sprinkle with coconut.
Blend remaining ingredients in food processor.
Press mixture into flan ring and chill.
In a blender, mix all filling ingredients until creamy.
Spread over base and freeze for an hour (or chill in fridge for longer) until set.
Serve with julienned pear and crushed nuts.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or