Rustic Raw Apple Cream Tartlets (Raw, Vegan, Gluten-Free)
Total Time
1 hr 0 mins
Prep Time
0 hrs 0 mins
Cook Time
0 hrs 0 mins
Rating
0 out of 5 stars
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Ingredients
4 mini tarts
- Date & Walnut Crust:
- 6 medjool dates, pitted
- 1/2 cup raw walnuts
- 1 tbs chia seeds
- 1/8 tsp sea salt
- Apple Cream Filling:
- 1/2 cup apple, peeled & chopped (*optionally: reserve long peels to make apple roses)
- 1/2 cup unrefined coconut oil
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Preparation
Step 1
In a food processor, mix all crust ingredients until a smooth dough forms.
Step 2
Using a muffin tin or mini tart pans, divide your dough into 4 parts & press each part into a tin or pan, making sure to shape dough a little ways up the sides too. Place into the fridge while you prepare the apple cream.
Step 3
In a food processor, blend all filling ingredients until smooth.
Step 4
Remove crusts from fridge. Scoop apple cream filling into each refrigerated crust, smoothing the top with the back of a spoon.
Step 5
Place your tartlets into the fridge & chill until apple cream is firm, at least 1 hour.
Step 6
Remove from fridge & serve immediately. Store in an airtight container in the fridge for up to 1 week.
Step 7
*To make apple roses, peel your apples so as to keep the skin as long as possible. Curve apple peels into little spirals, nesting one inside the other to form a rose.
Step 8
Note: This recipe would work well with 1 tsp of maple syrup added to filling mixture if you prefer an extra dose of sweetness!
Step 9
Enjoy!
Step 10
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