Gluten-Free Vegan No-Bake Apple Pie Tart
Plant-Based | Raw | Gluten-Free | Vegan | Dairy-Free | Egg-Free | Grain-Free | No-Bake | Lectin-Free | Flourless | Paleo-Friendly | No Refined Sugar | Medical Medium® Compliant
Servings: 4 tarts
Calories: 0kcal
Equipment
Ingredients
For the apple filling:
- 4 small organic red apples or your favorite variety
- 1 cup organic medjool dates pitted
- 2 teaspoons organic coconut oil
- 1 teaspoon organic lemon juice
- ¼ teaspoon organic ground cinnamon
- ⅛ teaspoon organic vanilla bean powder or organic 100% vanilla extract
- 1 pinch Himalayan pink salt
For the crust:
- 1 cup organic walnuts
- 1 cup organic medjool dates pitted
- 4 tablespoons organic coconut oil
- 1 teaspoon organic vanilla bean powder or organic 100% vanilla extract
- 2 pinches Himalayan pink salt
Instructions
Prepare the crust:
- Add all the ingredients for the crust to a food processor and process until it's a sticky, crumbly texture.
- Divide the crust mixture between (4) 4-inch tart dishes and press it down firmly on the bottom and around the sides of the dishes.
- Set aside.
Prepare the apple filling:
- Add all the ingredients for the apple filling to a food processor and pulse until the dates and apples are diced into tiny pieces, but taking care not to over process.
- Divide the apple filling equally between the (4) tart dishes.
- Store in the refrigerator until ready to serve.
Notes
Serving Size: This recipe will make approximately (4) 4-inch tarts. Nutritional information is for (1) tart which is (1) serving.
Medical Medium®: Use organic vanilla bean powder or alcohol-free vanilla extract to keep this recipe 100% Medical Medium® Compliant.
Topping Options: Top with Homemade Whipped Coconut Cream Topping or Pumpkin Spice Mousse and/or sprinkle organic ground cinnamon on top.
Nutrition
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 0g | Sugar: 0g
The recipe and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.