Ingredients
- 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
Raw Cardamom Fruit Tartlets
Ani Phyo | Delicious Living- Serves: 28 people
- Calories per serving: 106
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.
Directions
- 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.
PER SERVING: 106 cal, 5g fat (3g mono, 1g poly, 0g sat), 0mg chol, 3g protein, 14g carb, 3g fiber, 82mg sodium
