These raw apple and blueberry tarts are perfect for the holiday season or any time of the year! They don’t require any cooking (YAY, no accidental burning) and contain nutritious ingredients (shh, no one will know they are healthy unless you tell them). So this makes them better and healthy version of traditional apple pies!
These small tarts remind me of Christmas fruit mince tarts which I indulged in probably only twice throughout my whole life. You see, when I was a child, my family and I rarely ate traditional Christmas food. Instead, we often worked at the family restaurant on Christmas Day and served other people traditional Christmas food! Turkey, apple sauce, steamed veggies, seafood, those dense Christmas puddings…
But now I live interstate from my family and have more autonomy (I actually get a day off on Christmas!). So I’m doing things my own way – putting a healthy and vegan twist on traditional… or just yummy treats! Who said apple pies are just for Christmas?!?!
I had a lot of fun decorating them… and accidentally sniffing/choking on the icing sugar…
Decorating them made me feel like a child. Not the sniffing sugar part! I promise!
Cuuuuttte as buttons on a petticoat!!!
Raw Apple and Blueberry Tarts
Servings: 6
Ingredients
Crust
- ½ cup raw almonds
- ½ cup coconut
- ½ cup gluten-free rolled oats or buckwheat
- ½ cup dates, soaked in water for at least 2 hours
- 1 tbs tahini
- Pinch ground cinnamon, nutmeg and/or cloves
- 1 tsp moringa or another green vegetable powder, optional
Filling
- 1 medium apple, chopped in small cubes
- ¼ cup blueberries
- 1 tbs chia seeds
- Squeeze of lemon juice, to taste
- Pinch ground cinnamon, nutmeg and/or cloves
Instructions
- Line 6 hand-sized tart tins or cupcake moulds with baking paper.
- For the crust: Drain the dates. In a food processor, process all of the crust ingredients (except the optional moringa/green powder) until it forms a sticky dough. Press the dough into the bottom and sides of the tart tins to form a crust about ½ cm thick. You will have some mixture left over.
- For the filling: Using a food processor or hand held whizz stick, puree ½ of the apple. In a medium bowl, combine the puree with the rest of the ingredients. Spoon the apple and blueberry mixture into the tart tins.
- (Optional) For the tart tops: If you have Moringa powder or another green vegetable powder, mix this with your remaining crust mixture
- For the tart tops: With your remaining crust mixture, use a rolling pin or hands to flatten into approximately ½ cm thick. Use a cookie cutter or knife to create different shapes. Carefully place the shapes on each of the tarts. Serve immediately or set aside in fridge for up to 3 days.
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