Almonds and crunchy dates collide magnificently in this raw recipe. Fill the crust with any seasonal fruit.
Makes about 28 /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. Any seasonal fruits will work; 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.
1 1/2 cups finely diced apples (about 1 apple, any kind), unpeeled
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 ½ lemon)
1/2 tablespoon vanilla extract
2 cups raw almonds
1 teaspoon sea salt
2 cups (20-22 large) pitted dates, lightly packed
1/4 teaspoon ground cardamom
1. To make filling, toss fruit with agave, lemon juice, and vanilla. Set aside to soften for 30 minutes or more.
2. 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.
PER SERVING: 106 cal, 5g fat (3g mono, 1g poly, 0g sat), 0mg chol, 3g protein, 14g carb, 3g fiber, 82mg sodium