Sea Salt Butterscotch Tart
Forget the gross vegan, gluten-free desserts of your past. In this tart, crisp almond shortbread crust surrounds a pool of luscious coconut cream butterscotch filling.
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Ingredients
- Shortbread Crust
- ½ cup granulated sugar
- ¼ cup virgin coconut oil, at room temperature, or softened butter
- 1 teaspoon pure vanilla extract
- 2 cups almond meal flour
- ½ teaspoon salt
- ⅔ cup packed light brown sugar or coconut sugar
- ⅔ cup canned coconut cream
- ½ cup coconut oil or butter
- 1 teaspoon kosher salt
- Flaked sea salt, as needed
- 1 Granny Smith apple, sliced (optional)
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