Borrowing from Boven: Adaptations in Caramel

I have been intrigued by Yvette van Boven’s recipes for nearly a decade. Unfortunately, most of her inventive, gorgeous recipes don’t fit with my lifestyle choices. Her vegetarian recipes are simple to convert and delicious, despite the lack of real butter and white sugar, and some of her recipes with meat are fun to try with plant-based alternatives. Regardless, I am more than satisfied with this even though I may never know what the true recipe tastes like. It also contains a minimal amount of ingredients, unlike most allergen free recipes.


Pecan Caramel Tart
adapted from Homemade Winter

11/cup of Bob’s Red Mill 1:1 Gluten Free Flour Blend
1/2 cup of date sugar*
7 tbsp Soy-Free Earth Balance**
1/4 cup of unsweetened applesauce
a pinch of salt and cinnamon

1 1/4 cups of raw pecan halves***
3/4 cups of unsweetened applesauce
3 tbsp Soy-Free Earth Balance
1 cup of date sugar
1 cup of coconut cream
1/4 cup of coconut flour/ powdered sugar to sprinkle (optional)

Preheat oven to 350° .
Combine the dry dough ingredients, then cut the butter in. Add the applesauce. Add a sprinkle of cold water if the dough is not binding.
Toast the pecan halves in a dry skillet over medium heat. Let them cool completely.
Grease a tart or low flat pan with some Earth Balance. Press the mixture into the pan. Whisk the filling ingredients together and layer it over the dough mixture. Arrange the pecans over the filling.
Bake for 30 minutes. Sprinkle the coconut flour and/or powdered sugar over the baked tart. Slice when cooled.


*You can find this at most health food stores or co-ops. I used Bob’s Red Mill Brand.
**Any variation of Earth Balance butter will work.
***If you hate pecans, you can simply omit these and just have a caramel tart. If you prefer another nut, go ahead and use that instead!