Another better-for-you treat by Jerrelle Guy that uses more wholesome ingredients than your standard caramel tart. I finally learnt that caramel is traditionally made with white sugar and a small proportion of butter and butterscotch with brown sugar and a higher proportion of butter. There is a difference in flavour, however, I now often make such syrups with coconut cream, coconut oil and coconut sugar so you can have vegan/dairy free versions too. It's adapted from Black Girl Baking (Page Street, 2018).


1/4 c coconut oil (or softened butter)

1/2 c granulated sugar (I used coconut)

1 tsp vanilla extract

2 c almond meal

1/2 tsp salt


1 c coconut oil (or 225 g butter)

1 1/3 c brown sugar or coconut sugar

1 1/3 c coconut cream

2 tsp sea salt

Optional toppings:

flaky sea salt

thinly sliced fruit, such as peaches, apple, pear, plums

To make the crust, cream the coconut oil, sugar and vanilla in a large bowl until thick and fluffy. Mix in the almond flour and salt. Press evenly into the bottom and around the sides of a 20cm round pie pan. Place in freezer for 10 minutes.

Preheat oven to 180C. Bake pie crust for about 15 minutes or until the edges start to brown and the centre is cooked. Rotate the tin halfway through baking and cover with foil if the edges are getting too brown.

Remove from the oven and let cool on a wire rack.

For the butterscotch, place all the ingredients into a saucepan, mix well and bring to the boil. Cook on medium heat for around 25 minutes until the butterscotch is thick and deepened in colour. To test, put ice water in a cup. Dip the tines of a fork into the butterscotch and then into the ice water. If the sugar hardens on the fork, the syrup is ready.

Remove from the heat and pour into the cooled tart pan. Sprinkle with flaky sea salt or decorate with slices of fruit. I had fresh peaches handy.

Allow to cool for 30 minutes before serving.