Crust Ingredients:
1 cup walnuts or pecans
1 cup shredded unsweetened dried coconut
8-9 pitted medjool dates, chopped
1/4 t sea salt or himalayan salt
Filling Ingredients:
1 cup dried mangos or apricots
3 cups fresh mango, peeled and chopped
*Optional Toppings: Coconut Milk Whipped Cream or berries of your choice
Directions:
Chop dried mangos or apricots and place in a medium size bowl. Cover with water and let soak at least 15 minutes, preferably 30 minutes. Meanwhile, in your food processor, chop nuts until fine, but not too long or you will end up with nut butter. Add coconut and chopped dates and chop in your food processor until mixture is fine and mixed well. Spread in the bottom of a pie pan. Place pie pan in freezer or fridge until filling is ready.
For filling, drain dried water off of dried fruit and add to a clean food processor. Process until in small pieces. Add fresh mangos and process until mixture is creamy. Pour into crust and refrigerate for 3+hours before serving.
Ingredients:
 |
| Before Baking |
4-5 medium apples, peeled, cored and sliced ⅛-inch thick
1 T fresh lemon juice
1 T arrowroot powder
1 T honey
1/2 T cinnamon
1 Pecan Tart Crust
Directions:
In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon.
Fan apples out on top of uncooked crust, forming a circle.
Layer more apples over circle and in its center.
Cover tart with foil, and bake at 350° for 45 to 70 minutes, or until juices are bubbling.
Remove foil and cook uncovered for 5-10 more minutes.
Serve with Vegan Coconut Whip.
Serves 6
Paleo Pecan Tart Crust
1½ cups pecans
1 egg or 1 T ground chia seed or flax seed mixed w/3 T water
1 T coconut flour
⅛ t sea salt
Place pecans in food processor and pulse until the texture of coarse gravel.
Pulse in egg or chia/flax seed w/water, coconut flour and salt until mixture forms a ball
Grease a 9-inch tart pan or pie pan..
Using your hands, press crust onto bottom and up sides of tart pan.
Top off crust with filling above or your favorite filling and bake.
*original recipe from Elana's Pantry
Crust Ingredients: