Hi. I'm Becky, and I love to eat. 

Raw Apricot Tart

Raw Apricot Tart

This raw apricot tart has all the makings of an indulgent sweet treat, without the guilt! It's built with 100% clean ingredients and is the perfect combination of sweet and savory. The tart has a very heavy and dense texture, making it the perfect Fall food with a hot cup of coffee, or maybe even an aperitif. This tart requires a food processor & a proper tart pan. The ingredients can by found largely in the bulk section at your local grocer, and most definitely at your local health food store.


Crust

  • 16 dried apricots
  • 1 cup almond meal
  • 1/2 c unsweetened apple sauce
  • 2 tbsp coconut oil melted
  • 1/4 c sunflower seed butter
  • 1 c quinoa flour

Wrap the bottom of your tart pan in parchment paper, place it into the tart ring, and set aside. Put the dried apricots into the food processor. Process on high until they are well broken down. Add in apple sauce, seed butter and melted coconut oil; Process on high until well mixed. Add in remaining dry ingredients. Pulse on high until dough is formed. Remove from food processor, set aside 1/4 cup, and press remaining crust evenly on bottom of the tart pan. Set aside.

Filling

  • 30 - 40 dried apricots
  • 2 tbsp maple syrup
  • 1/4 c water
  • 1 tbsp vanilla extract

Place apricots into food processor and process on high, until well broken down. Depending on the quality of your appliance, you may need to do this in batches. Add in remaining ingredients, and blend on high until well mixed. Scrape mixture on top of crust, and carefully press down filling with a spatula, ensuring you don't disrupt the crust in the process. Set aside. 

Topping

  • 1 cup Greek yogurt chips
  • 1 cup unsweetened coconut flakes
  • 1 cup raw cashews
  • 1/4 tsp salt
  • 1/4 cup water

Place all ingredients into your food processor and pulse on high until you have a well mixed, but not "blended" consistency. You want to be able to visually identify the various ingredients. Scrape from processor onto tart and press firmly into filling using your hands. Set aside.

Garnish

  • 2 tbsp Greek yogurt chips
  • 1/4 crust
  • 1/4 cup cashews

Place ingredients in small bowl. Toss with spoon. Sprinkle over center of tart for garnish. Place in fridge for a minimum of 2 hours before cutting. After the tart has chilled, dig in!

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