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Today is the beginning of SuperCharge January and we are excited! At least I am anyways (Debbie). Kristy must be somewhat excited as she's got a whole week's meal plan all laid out and she's raring and ready to go! We'll let you know how our first day went and what we ate on tomorrow's blog post, but today we wanted to share this Apple Tart with you. I just love the simplicity of this tart and I've made it several times now in the last couple of weeks. I had to make it to the standards of our cleanse, so there are fewer ingredients and less sweetener than normal. Remember, we are only using fruits and our date syrup as a sweetener this month, so if you are wanting to use other sweeteners, feel free to do that. We are working hard at cutting down on the sugars and letting our bodies get used to the natural taste of foods. At first it might be difficult, but as our bodies gets accustomed to less sugar, our taste buds will too.

This Apple Tart makes 3 mini tarts which is perfect for single servings. After putting the tarts together, I keep them in the refrigerator until ready to eat. When ready, I put the tart in the dehydrator for about 20-30 minutes on 115 degrees (you can also put in warm oven for a few minutes), and eat it right out of the tart pan! For an additional treat, I make ice cream from frozen bananas and add a dollop to the top. Yum, Yum! This is great for a snack, dessert, or even for breakfast! I actually had one for breakfast this morning minus the ice cream. It's very filling and lasts for a few hours (at least for me). 

This is just a great comfort food for me; especially on this cold, bitter day here in Nebraska. It was mighty tasty this morning with a cup of hot green tea! Enjoy the recipe:

Apple Caramel Tart (Makes 3 mini tarts)

Crust:

3/4 cup walnuts

3/4 cup raisins and dried cranberries (I used 1/2 cup raisins and 1/4 cup dried cranberries)

pinch of sea salt, vanilla, pumpkin spice, and cinnamon

Process all ingredients in a food processor until the dough sticks together. Divide dough into 3 parts and fill your mini tart pans going up the sides. Place in freezer until filling is done.

Filling:

2 apples, cored and peeled, cut into 1/8 inch pieces

juice of one orange

1/4 cup rasins

3T date syrup

1t lucuma (opt)

1/2t cinnamon

1t vanilla

1/4t pumpkin pie spice

Mix all ingredients together in medium mixing bowl. Place on a mesh dehydrator sheet lined with parchment paper and dehydrate at 115 degrees for two hours. You only want the apples to get soft and the flavors to blend. (Two hours is about perfect in my dehydrator). You can also put in a warm over with the door open, but watch closely so they don't get over done.

(Updated) Caramel Sauce:

This is the caramel sauce we have been using since January. It's  a lot easier and quicker but we didn't use it in January since we were staying away from all oils. This caramel sauce uses coconut oil and the amount of the sauce is just perfect for all three of the mini tarts.

In a double boiler, slowly melt:

1/4 cup coconut oil

half of 1/3 cup of raw almond butter

1/4 cup date syrup

1t lucuma (opt)

1t vanilla

pinch of sea salt

Stir all ingredients together until smooth. Pour over apples in tart.

(Original) Caramel Sauce:

(Makes about 1- 1.5 cups)

1 cup cashews, soaked for 2 hours or more (If you have a Vitamix, you don't need to soak them)

1t sea salt

1/2-3/4 cup non dairy milk (depending on how thick you want it)

8 dates, pitted

1/2T vanilla

1/2T chia seeds

1-2T date syrup (opt) Normally I would add maple syrup. Check for sweetness.

1/2T lucuma (opt)

Blend all ingredients in a high speed blender. This will make more than you'll need for the tarts so you can cut recipe in half. (It's just harder to get a smooth sauce in your blender).

Assembly:

Take tart pans out of freezer. Fill each one with the apple filling and top with caramel sauce and sprinkle pecan pieces over the caramel. Place tarts back in refrigerator to set. I keep mine in the refrigerator until I'm ready to eat them. When ready, I place the tart pan in the dehydrator (you can place in a warm oven with the door open) at 115 degrees for about 20-30 minutes until warmed. For an added treat, you can make ice cream using frozen bananas and place a dollop of the ice cream on top. Enjoy!

Date Syrup: (Makes 1.5 cups)

1 cup pitted dates (we use Medjool)

3/4-1 cup water

1/4t stevia powder

Blend all ingredients in high speed blender. Will keep in the refrigerator for a week or so. This is what we'll be using for a sweetener for the month of January.

Here's a link to the mini tart pans if you want to check them out: Remember, if you click on links from our web site to Amazon and purchase products, it helps support our site! Thanks so much.