Raw Apple Cranberry Tarts 600x400 1.jpg

Raw Apple Cranberry Tarts

5 from 1 vote
Raw Apple Cranberry Tarts 600x400 1.jpg
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Raw Apple Cranberry Tarts

Prep Time45 mins
Freeze20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 12 Tarts
Calories: 237kcal

Ingredients

  • 1 cup gluten-free rolled oats
  • 1 cup raw almonds
  • ¼ cup raw cacao powder or unsweetened cocoa powder
  • ¼ teaspoon sea salt
  • ½ cup packed pitted Medjool dates
  • 2 tablespoons virgin coconut oil room temperature (not melted)
  • 5 tablespoons maple syrup divided use
  • 1 cup raw cashews covered with water and soaked at room temperature for 8-24 hours
  • teaspoons ground cinnamon divided use
  • 1 medium sweet apple such as Gala or Honeycrisp, cored and diced
  • 3 tablespoons dried cranberries preferably fruit juice sweetened
  • 1 tablespoon fresh lemon juice

Instructions

  • In a food processor fitted with the steel blade, process the oats, almonds, cacao powder, and salt until finely ground, about 30 seconds.
  • Add the dates, coconut oil, and 2 tablespoons of maple syrup.
  • Process to combine. The dough should hold together when pinched between your fingers.
  • On a work surface, press the dough into a cohesive mass.
  • Divide it into quarters.
  • Divide each quarter into 3 pieces, yielding 12 pieces of dough in total.
  • Press each piece of dough between your hands to form disks about 2½ – 3 inches in diameter.
  • Working with 1 disk at a time, use your fingers to carefully pull up the edges of the dough disk to form a raised rim, resulting in a small tart shell.
  • Repeat with the remaining dough disks.
  • Place the tart shells on a parchment-lined baking sheet and freeze for 15-20 minutes. (The tart shells can be made up to 1 week in advance. Store the frozen shells in an airtight container in the freezer.)
  • Clean out the food processor.
  • Drain the cashews and add them to the food processor along with 2 tablespoons of maple syrup, 1 tablespoon of water, and 1 teaspoon of cinnamon.
  • Process until creamy and smooth, adding more water 1 tablespoon at a time if needed to form a thick cream. It should be about the consistency of softened butter or cream cheese. (The cashew cream can be made up to 2 days in advance. Store in an airtight container in the refrigerator.)
  • Core and dice the apple and place it in a medium bowl.
  • Add the remaining 1 tablespoon of maple syrup, ¼ teaspoon of cinnamon, cranberries, and lemon juice. Toss to combine.
  • Spoon about 1 tablespoon of cashew cream into each tart shell.
  • Divide the apple mixture evenly among the tarts.
  • Serve chilled or at room temperature. (The assembled tarts can be stored in an airtight container in the refrigerator for up to 12 hours.)

Nutrition

Nutrition Facts
Raw Apple Cranberry Tarts
Amount Per Serving
Calories 237 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Sodium 51mg2%
Potassium 284mg8%
Carbohydrates 27g9%
Fiber 4g16%
Sugar 14g16%
Protein 5g10%
Vitamin A 15IU0%
Vitamin C 1.2mg1%
Calcium 57mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Almonds Apples Cashews Cranberries Dairy Free Dates Magazine No-Bake Raw Tart
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