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 Yield:
28 servings
Recipe Calories:
106
Recipe Ingredient Details:
Filling
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
Crust
2 cups raw almonds
1 teaspoon sea salt
2 cups pitted dates, lightly packed (20-22 large dates)
1/4 teaspoon ground cardamom
Recipe Instructions:
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
