My absolute favourite treat in the entire world is butter tarts. Yes, it is those sickly sweet and gooey treats that make me go insane. I would actually eat a traditional gluten and dairy filled butter tart in a second even though it would cause me pain. I love them that much! Sure an hour after I indulged I would regret my decision, but that moment that my teeth sink into the flaky crust and the gooey centre is released…it’s like nothing else in this world! I really want to agree with the statement “nothing tastes better than health feels” but it’s butter tarts that stop me from 100% believing it. If the statement excluded butter tarts though, I’d be all over it.
Clearly I’m a tad obsessed with butter tarts, mmm butter tarts. But it’s because of my obsession with them that they are one of the things I never had on my radar to try to create a healthier version of. After all, NOTHING compares to a traditional butter tart, so why even try?
And then I realized that a healthy and delicious version probably could be created but I was simply terrified to try to recreate my favourite treat. After all, what would happen if I failed? What would it mean if I couldn’t create a butter tart that does to me what a traditional butter tart does? I felt comforted by the hope that can exist in my absence of trying. So I held onto my hope and did the next best thing…I created a healthy butter tart inspired recipe. Not a butter tart, but a butter tart inspired square.
Butter Tart Squares
Decadent almond crust topped with chewy raisins and a buttery sweet custard top.
- 2 cups almond flour
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1/4 tsp baking powder
- 1/3 cup unsweetened non-dairy milk
- 1 tbsp corn starch
- 1/2 cup firm silken tofu (I used Mori-Nu)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp maple extract
- 2 tbsp brown rice flour
- 2/3 cup raisins
- Pre-heat oven to 350 degrees and line 9 x 9 baking pan with parchment paper.
- In a small bowl mix together almond flour, almond butter, 1/4 cup maple syrup and baking powder. Stir until it is a wet, thick dough. It may not appear that there is enough liquid, just keep stirring, the almond flour will release more oil as it’s stirred.
- Press the dough into the 9 x 9 baking pan and bake for 10 minutes.
- While the crust is baking, add the rest of the ingredients (except for the raisins) to a blender and blend until smooth.
- Once the crust has baked, sprinkle the raisins overtop as evenly as possible.
- Pour the blender mixture on top of the raisins.
- Bake for 30-35 minutes and let cool for at least 2-3 hours before cutting. For best cutting results, let the bars set in the fridge for the 2-3 hours or better yet, overnight.
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