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
- 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
- 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.