Mini Raw Apple Tarts

 I went apple picking with a friend recently, and came home with 6 lbs of little organic Fuji apples.  For some reason, apple picking has always felt like the "welcome to autumn" activity, and now it officially feels like fall.  (Especially when I am currently living somewhere that is hot for this time of year).  I miss Oregon fall season--the cool weather, rain and falling leaves this time of year.  I also had three apple trees in our backyard growing up, and though they were small, misshapen tart little ones, they produced a great applesauce or apple pie.

Though the apples I picked are good plain, they honestly aren't amazing; I'm an apple snob and Fujis are not usually my variety of choice.  I also learned the hard way they do not produce the tastiest dried apples.  They do however, cook well and I was curious to see how the perform in a raw dessert with other flavors enhancing the fresh apple taste.  The verdict?  Amazing!  My husband even exclaimed it tastes like apple pie, and with the "crumb" topping, it is similar to a crumb-topped apple pie.  I made four little mini tarts in this super convenient Chicago Metallic 4 Cavity Tartlett Pan, 10.60 by 9.90 by 1.30-Inch (the removable bottoms make it so easy to get the tarts/pies out), but you can use a regular sized pie pan to make one large one as well.

*to make them truly raw, you can use dried vanilla bean instead of vanilla extract and ground sunflower seeds instead of oats unless you have access to raw rolled oats, and raw honey instead of maple.  See bottom of page for additional substitutions!

Mini Apple Tarts
yields 4

Ingredients:

Crust:
1 cup dried mulberries
1/2 cup dates
1/2 cup almonds
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
dash sea salt
1-2 tablespoons filtered water as needed

Filling:
2-1/2 to 3 small apples
1/4 cup dates
2 teaspoons ground chia seeds
3/4 teaspoon cinnamon
1/4 teaspoon allspice

Topping:
1/2 cup roughly ground sunflower seeds or oats
1/2 cup almonds
2 teaspoons pue maple syrup
1 teaspoon melted coconut oil
1/4 teaspoon cinnamon

Directions:

1.  Spritz or rub a mini tart or regular pie or tart pan with oil of choice.  I used a Misto Brushed Aluminum Olive Oil Sprayer with olive oil for convenience, but rubbing coconut oil in the pan works perfectly too.  Set aside.

2.  Pulse the seeds or oats with the almonds in a food processor or chop with a knife until they are crumbly and coarse.  Stir in the remaining topping ingredients until it looks like a yummy granola.  Set aside.

pulse oats and almonds together until crumbly, not fine

Mix all topping ingredients together

Stir until mixed well and resembles granola

3.  In a food processor or similar device, mix the mulberries, dates and almonds, vanilla, cinnamon and sea salt until it comes together like raw cookie dough.  Add a little water if necessary for dough to stick together.  Press this mixture into the bottom and up the sides of the dish you are using.

either white or purple-black mulberries will do!

4.  Peel and very thinly slice the apples.  I did this by hand; some food processors have an attachment to create very thinly sliced items, but I didn't mind if they weren't perfect; some pieces were thicker and I liked the varying texture.  Set aside.
5.  Puree the dates, cinnamon, allspice, ground chia all together with 1 to 1-1/2 of the apples.  It should be like a chunky applesauce.  Scrape down the sides as needed to get it as combined and smooth as possible.

6.  Mix the filling mixture with the remaining sliced apples, coating it well.

7.  Divide the filling/apples amongst the mini pans or place it all into your one large pan.  Top with the topping.  Freeze for 20 minutes to set, and store frozen.  Let thaw in the fridge or at room temperature just until the apples unfreeze but it is still chilled and set.  Also, you can freeze them and zap it in the microwave for a few seconds until the apples defrost if you're in a hurry.  We only have one left so I can tell you they keep for three days at least; they very well may keep longer and I'll update this with the exact maximum storage time if we can keep them around longer than a few days!

Alternate ingredients:
-Raw honey can be used instead of maple syrup
-I used gluten-free oats in the topping, but other seeds or regular oats work well too
-Almonds may be replaced with sunflower or pumpkin seeds for a nut-free option
-The chia seeds may be omitted in the filling though it may seem a little thinner (and with less protein!)
-Raisins or cranberries may be used in place of mulberries; I had just recently purchased an overpriced bag of organic dried mulberries from Whole Foods, so that's the only reason I didn't use another dried fruit.

This is the Misto I use to have a non-aerosol way of spritzing my pans with avocado or olive oil.
I love it!  Also, Amazon sells organic mulberries too if your local store does not.  Use the links below if you're interested to help me out and enable me to continue with my free recipes and sites!

This is 2-day old still delicious raw apple tart--perfect with chai tea!

Fresh apple tarts: gluten-free, vegan and raw!

Walnut Honey "Shortbread"

These little bites are slightly sweet and have a hint of the light melt-in-your-mouth quality that shortbread embodies.  They are a breeze to make, and taste best chilled or frozen but can also be eaten seconds after making.  When frozen I think they resemble shortbread even more in terms of consistency.

If you're sensitive to nuts, you can use all seeds or whatever ratio of nuts work for you.  For me, I use 1/2 cup walnuts and 1/2 cup sunflower seeds as the first ingredient, or even 1/4 cup walnuts and 3/4 cup seeds.  On a hot day, especially after a run/walk/swim/what-have-you, it is pretty amazing to have a couple straight from the freezer.  They will stay soft yet be delightfully chill, making them a perfect summer treat.

Today after a lap swimming workout, I enjoyed a couple for a post workout treat and I must say they are one of my new favorites!  Speaking of lap swimming, I aim for 30-45 minutes per session and recently discovered the joy of creating a plan to make the swim time fly by.  A sample workout would be to do the following, repeating it if you'd like!

1.  Warm up 4 leisurely laps either freestyle or breaststroke
2.  Swim 4 laps at a higher exertion with a kickboard fluttering your legs keeping your head in the water and taking breaths as you would in freestyle.
3.  Swim 5 laps at a medium intensity.
4.  Leisurely swim 2 laps backstroke or sidestroke.
5.  With a float between your thighs, swim 2-4 laps using just the upper body.  Squeeze the float as much as you can with your thighs, even making little pulses.
6.  Swim 4 to 8 laps at a medium to higher intensity/speed.
7.  Cool down, 2-3 laps super easy.

Note: though I was forced to be on the swim team for years as a child, I'm no coach: I just took an online workout and tweaked it to my enjoyment/capability.  Use it as a loose guide and enjoy!  Now that I'm pregnant with my giant twin belly, the pool feels amazing and I can always count on swimming as a good way to exercise with no pressure on my joints.

Walnut Honey Shortbread
yields 16 cookies or so

Ingredients:

1 cup walnuts
1 cup unsweetened shredded coconut
1 cup gluten-free oats
1 teaspoon vanilla
2 to 2-1/2 tablespoons raw honey or maple syrup
(my lovely friend makes a similar cookie using stevia; use stevia to taste and omit the sweetener for a sugar-free version)
1 tablespoon coconut oil (soft, not melted)
1 to 2 tablespoons water

Directions:

1.  Food-process the nuts (or seeds if substituting), and coconut.  Once it is pretty mixed and mealy, add in the rest of the ingredients.  Start with 1 tablespoon of water, adding more only as necessary for dough to stick together.
2.  Roll into 1 or 2 tablespoon-sized balls or discs and chill.  Store in an airtight container in the freezer.
3.  Enjoy!

Raw Cinnamon Bun Bites

a light dusting of cinnamon finishes the look and taste of a cinnamon bun

I invented these when I came in from a run hungry but not wanting to set myself back after some great physical exertion.  I was craving something sugary, so I opted to fill myself with protein and simultaneously trick myself into thinking I was enjoying dessert.

Thus, the Cinnamon Bun Bites were born; a raw cinnamon cookie with a drizzle of coconut milk maple icing.  And it's even better than a cinnamon bun because it takes mere minutes to make, and won't make your blood sugar spike and crash like the real thing.

Best of all?  It's nut-free, dairy-free, soy-free, gluten-free, egg-free, corn-free--all sorts of allergen-free!  How can you possibly say no?

Cinnamon Bun Bites
yields 12-14 balls or cubes

Ingredients:
1/2 cup sunflower seeds
1/2 cup dates
1/2 teaspoon vanilla
3/4 teaspoon cinnamon (Red Ape is my absolute favorite!)
sprinkle sea salt
1/4 cup protein powder (I used organic hemp protein)
1/4 cup gluten-free oats
1/2 cup unsweetened coconut milk, divided
1 tablespoon pure maple syrup

Glaze (Optional)
1-2 tablespoons coconut milk (I used So Delicious Original Coconut Milk)
1-1/2 tablespoons white rice flour or tapioca flour
2 teaspoons maple syrup

Directions:
1.  Food process the seeds and dates, pulsing several times.  Add in the vanilla, cinnamon, salt and protein powder and 2 tablespoons of the coconut milk.

Pulse the seeds and dates a few times first

then add the gluten-free oats, protein powder, cinnamon, salt and coconut milk

2.  Continue to process/blend until ingredients come together.  Add the remaining coconut milk and maple syrup.
3.  Line a container/dish with plastic wrap, and use the bottom of a mug or measuring cup to flatten the dough.  (Alternately, you can roll the dough into balls).  Chill in the fridge for 15-30 minutes to firm up.

Layer plastic wrap down into your pan or dish before pressing the mixture in

Fold plastic wrap over the mixture and press firmly to set/shape

try to make it evenly flat and then chill

Once chilled, invert onto clean surface or cutting board

 

4.  Cut into desired size and mix coconut milk with white rice flour or tapioca starch and maple syrup, adding more coconut milk if needed, and drizzle on top.  Chill another 10 minutes for "icing" to set.

if it's a little thick (like frosting) add more coconut milk until it is an icing consistency

for even and easy-clean up: pour icing into a plastic bag and snip off the corner.

drizzle to your heart's content

optional: sprinkle cinnamon across the top

Store leftovers in an airtight container in the fridge: it will keep well for several days.  Enjoy with a cup of herbal tea for the ultimate treat!

Chia Maca Cookie Cubes

Here's a relatively easy (and delicious) rainy day activity!  These are fun treats that look like a solid block of chocolate--but actually hide little raw chia maca cookies inside.  Completely vegan and gluten-free and nut free, the inner cookie is delicious and nutritious and is housed within a sugar free thin cube of cacao so it's perfect for an allergy-friendly dessert option.

Chia Maca Cookie Cubes

4 dates
2-1/2 tablespoons chia seeds
2 teaspoons vanilla
1 tablespoon maca
dash sea salt
1/2 cup shredded unsweetened coconut
3 tablespoons coconut flour
1/4 cup gluten-free oats
1-1/2 teaspoons cinnamon
1-1/2 tablespoons sunflower seed butter
2 tablespoons coconut oil
1 tablespoon agave or maple syrup
2-3 tablespoons water

The Chia Cookie center is amazing, and once wrapped in chocolate; even more so!

Directions:

1.  Food process the above ingredients; roll into little balls (you'll have extras--these make an excellent breakfast--er, dessert I mean).


Next, whip coconut oil and raw cacao powder together.  (I used approx 1/2 cup coconut oil and 1/4 cup cacao).  This yields about 5 or 6 cubes; double to yield a full dozen.

step one: melt choc chips or make your own cacao-oil mix, and line the ice cube tray with it

In an empty and cold ice cube tray, grease with coconut oil and layer the chocolate sauce in the bottom and press up against the sides of the cold tray.  (If the cacao mixture is too liquidy, place in the fridge for a few minutes).  Press a small macaroon on top, then layer with more chocolatey mix, covering the top completely.

Cover the macaroon fully and pop the tray back into the freezer

Leave in freezer for several hours. When you are ready to enjoy your treat, remove and let sit a minute or so, then gently twist the tray to remove the cubes.