This delicious crust is made with nutrient-rich, heart-healthy almonds and sticky dates. Use a semisoft date, like medjool; add a splash of water, if necessary, to help dry ingredients hold together.
Fill with mango sorbet as shown, or with any seasonal fruit as indicated in the recipe; try persimmons, strawberries, kiwifruit, blueberries, raspberries, or Asian pear when available. Substitute your favorite nut, such as cashew, pecan, or Brazil nut, for the almonds. If you don’t have a tartlet pan, you can make larger versions in muffin cups; use about 4 tablespoons crust for each, and dice the fruit a bit larger.
Recipe Ingredient Details:
1 1/2 cups finely diced apples, unpeeled (about 1 apple, any kind)
1 ½ cups finely diced banana (about 2 bananas)
2 tablespoons dried cranberries or raisins (optional)
2 tablespoons agave nectar
1 tablespoon fresh lemon juice (about 1/2 lemon)
1/2 tablespoon vanilla extract
2 cups raw almonds
1 teaspoon sea salt
2 cups pitted dates, lightly packed (20-22 large dates)
1/4 teaspoon ground cardamom
To make filling, toss fruit with agave, lemon juice, and vanilla. Set aside to soften for 30 minutes or more.
To make crust, place almonds and salt in a food processor and process into small pieces. Add dates and cardamom; process to form a batter. Spread a large sheet of plastic wrap over a tartlet pan. Press about 2 tablespoons batter into each cup, molding to shape. Remove to a plate. Scoop fruit into crusts and serve immediately. When stored separately and refrigerated, filling will keep for 1 day; crusts will keep for a week or longer.
Recipe Additional Notes:
PER SERVING: 106 cal, 5g fat (3g mono, 1g poly, 0g sat), 0mg chol, 3g protein, 14g carb, 3g fiber, 82mg sodium
Tue, 2011-03-29 16:22