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These easy and delicious Mini Raw Apple Tarts are gluten-free, vegan and free of refined sugar!
Are you looking for a completely healthy & guilt-free treat? Look no further…
With their delectable date & walnut crusts and creamy apple centers, these delicious little raw tartlets are sure to satisfy your taste buds (and dietary needs!)!
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Rustic Raw Apple Cream Tartlets (Raw, Vegan, Gluten-Free)
These easy and delicious Mini Raw Apple Tarts are gluten-free, vegan and free of refined sugar!
Ingredients
- 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
Instructions
In a food processor, mix all crust ingredients until a smooth dough forms.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.In a food processor, blend all filling ingredients until smooth.Remove crusts from fridge. Scoop apple cream filling into each
refrigerated crust, smoothing the top with the back of a spoon.Place your tartlets into the fridge & chill until apple cream is firm, at least 1 hour.Remove from fridge & serve immediately. Store in an airtight container in the fridge for up to 1 week.*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.Note: This recipe would work well with 1 tsp of maple syrup added to filling mixture if you prefer an extra dose of sweetness!Enjoy!
refrigerated crust, smoothing the top with the back of a spoon.Place your tartlets into the fridge & chill until apple cream is firm, at least 1 hour.Remove from fridge & serve immediately. Store in an airtight container in the fridge for up to 1 week.*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.Note: This recipe would work well with 1 tsp of maple syrup added to filling mixture if you prefer an extra dose of sweetness!Enjoy!
Details
Prep time:
Cook time:
Total time:
Yield:
4 mini tarts
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