Paleo Almond Butter Caramel Mousse Tarts

Allergens

Eggs, Nuts (Almond and Walnuts)

Ingredients

• 6 Large Eggs
• 3/4 Cup Almond Butter
• 1/2 Cup Coconut Milk
• 1/2 Cup Raw Honey
• 1 Teaspoon Vanilla Extract
• A Pinch of Salt
• 1 1/2 Cups Almond Flour
• 1/2 Cup Unsweetened Shredded Coconut
• 1/2 Cup Walnuts, Chopped
• Optional: Fresh Berries for Garnish

Instructions

1. Begin by preheating your oven to 350°F (180°C). In a mixing bowl, whisk together the almond flour and salt. In another bowl, combine the egg yolks, almond butter, honey, vanilla extract, and coconut milk. Stir them until you have a smooth mixture. Gently fold in your dry ingredients until well combined. Press the mixture into the bottom of two tart pans, creating a crust. Bake for 12 15 minutes or until golden brown. Remove from the oven and let it cool while preparing the caramel mousse. For the caramel mousse, separate your egg whites and whisk them until stiff peaks form. In a saucepan, combine the remaining egg yolks, almond butter, honey, and coconut milk over low heat. Stir constantly until smooth. Remove from heat, and let it cool slightly before folding in the whisked egg whites. Carefully spread the caramel mousse mixture onto your cooled tart crusts, smoothing out any lumps. Refrigerate for at least an hour to set.

Chef’s Insight

Allow the egg whites to reach room temperature before whisking to help them achieve stiff peaks more easily.

Notes

This dessert is suitable for a low-carb, Paleo diet, with minimal use of refined sugar.