{Refrigerate a can of coconut milk for a minimum of 4 hours or overnight} Scoop out the solid white cream into a saucepan over medium-high heat. Stir in maple syrup and salt. Whisk and bring to a boil.
Reduce heat to a simmer and cook for about 30 minutes, stirring occasionally, until caramelized.
Remove from heat and whisk in vanilla and cashew butter. Set aside to cool (bring to room temp) and thicken.
To make the crust:
Preheat oven to 400 degrees.
Add almond flour and salt to a medium bowl.
In a small bowl, melt together all the wet ingredients. Pour over the almond flour and mix well.
Scoop a heaping ⅓ cup of dough into each of 4 tart pans. Press firmly with a flat measuring cup.
Bake for about 12 minutes, until lightly golden. Set aside to cool before adding filling.
To assemble:
Spread a spoonful of cashew butter on each cooled crust.
Drizzle 1 Tbs of caramel on top.
Add a layer of apple slices and one more Tbs of caramel. (Optional, chill for a firm caramel) ENJOY!
Notes
Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used:This recipe makes 4 generous portions. You can double the recipe for a larger crowd or to fill a standard size pie/tart.If you prefer a firm, solid caramel, refrigerate for about 1-2 hours before serving.If you love soft, cooked apples, you can bake these tarts after the filling is added, for about 20 minutes covered with foil. My hubby LOVED it that way.Serve right away or refrigerate for serving later. (do not freeze). Bring to room temp to serve.