Seasonal Raw Apple Tart. A Healthy Whole Food Dessert.

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INGREDIENTS:
Organic apples (variety of Spartan, Macintosh, and Cortland)
Raw natural almonds
Walnuts
Dates
Oranges (juice & zest)
Pomegranate Molasses (not seen here but included)
Cinnamon
Sea salt
Chai tea (in with the dates)

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Rehydrate the dates in Chai or another tea (like Earl Grey!) or simply soak them in water for 30 min-1 hour (longer they sit, the more tea flavour gets infused into the dessert).

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In a food processor, mix up the almonds and walnuts until a crumb. Empty into a bowl and set aside while you blend the dates.

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Drain the dates and add them to the food processor – blend into a chunky paste. TIP: Please don’t throw out the date soaking tea! dilute it in some hot water, for a sweet date/chai tea or add to sauces and marinades as your sweet component.

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Add the crumbled nuts back into the food processor along with the cinnamon.

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Add the lemon zest of one organic (or very well washed) orange and blend until the mixture comes together into a ‘dough’.

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Press the mixture into a lined pie pan.

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Cool the crusts in the freezer – letting the mixture set while you peel and prep the apples.

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Peel the apples and cover with the juice of an orange in a large bowl.

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The acidity from the orange helps preserve the colour of the apples (preventing browning due to oxidation) while simultaneously infusing the fruit with aromatic orange flavour.

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Once peeler, slice the apples on a mandoline. This kitchen tool is key to make this dessert, so make sure to have one in your kitchen. I recommend using a Benriner Japanese Mandoline, which retails for about $25.

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Remove the tart base/crust from the freezer and begin lining the apple slices on top.

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With a pastry brush (or your fingers!), coat the apples with some pomegranate molasses, or maple syrup. This helps bind the apples more and brings the tart together while adding more flavour and sweetness. Place the tart back in the freezer for 2 hours or until the base/crust is firm to the touch. The tart should be served cool but not frozen, so if the apples are frosty, let the tart sit on your counter for 30 min or so before serving.

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ENJOY!

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NOTE/RECIPE: Please don’t toss out the apple skins, as they hold most of the fruits nutrients. I blended them up in and then added them to some un-peeled, chopped apples to cook into an applesauce.

With  apples still in season, I wanted to celebrate this locally grown fruit by showcasing it in a simple tart, which I made for some friends. This nutritious and delicious dessert is made entirely from whole, plant-based foods, containing no refined ingredients or animal products. The base is made from ground almonds and walnuts, offering healthy fats and plant-based protein, while the filling is composed of apples and a small serving of added sweetener from pomegranate molasses. The sweetness of this tart comes from the natural sugars found in the dates, apples, and molasses. The chai tea (used to soak the dates), along with the orange zest and cinnamon, enhance the inherent sweetness of these ingredients, while adding more flavour to the final dish. Unlike conventional desserts often made from refined sugar, white flour, butter and eggs, this vibrant and refreshing tart will leave you feeling good, both physically and physiologically – knowing that it’s made from real & healthy ingredients!

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