This simple treat from Young on Raw Food’s Mimi Kirk is a satisfying alternative to sugary, high-carb holiday pies. No cooking and easy prep makes these four-inch delights perfect in a pinch and enjoyed as a single serving or shared with a friend.
• ½ cup raw almonds
• ½ cup Medjool dates
• 1 teaspoon pure vanilla extract
Pulse almonds in a food processor. Add dates and vanilla and pulse until mixture sticks together when pinched between your fingers. Add a few drops of water if necessary. Press crust into 4-inch removable tart pan or ramekin and place in freezer.
- 1 heaping tablespoon almond butter
- 1 splash pure vanilla extract
- 1 tablespoon maple syrup
- 1 teaspoon liquid coconut oil
- ½ teaspoon lemon juice
- 1 large apple, peeled (optional) and finely diced (save a few slices to garnish)
Whisk all ingredients together in a bowl until smooth. Place diced apple into the bowl and toss to coat. Remove tart pan from freezer and spoon in filing. Place in fridge.
Caramel topping (honestly, it tastes like caramel!):
- 2 teaspoons liquid coconut
- 2 teaspoons maple syrup
- ⅛ teaspoon lemon juice
- ⅛ teaspoon pure vanilla extract
Whisk together until smooth. Spoon mixture on top of refrigerated tart. Garnish with thinly sliced apples and a dash of cinnamon and refrigerate. Wait until all elements are chilled and remove tart pan to serve or enjoy straight from ramekin.