Easy
30 mins.
Equipment: Food processor, mini tart tins
STEWED APPLES
3 x granny smith apples
½ cup water
½ tsp ground cinnamon
1 tbsp coconut sugar
BASE
1 cup Buddha’s Awakening Hempiness
5 medjool dates (pitted)
¼ tsp Himalayan pink salt
1 ½ tbsp almond butter
CARAMEL
3 tbsp almond butter
3 tbsp maple syrup
¼ tsp Himalayan pink salt
FILLING
8 tbsp plant based yoghurt (Christina used vanilla flavoured soya yoghurt)
GARNISH
Pecans
1. Chop the apples into small cubes and add to a saucepan along with the water, cinnamon and coconut sugar.
2. Bring to a simmer and cover, allow to cook for 15 minutes.
3. Remove from the heat and allow to cool.
4. Add all the base ingredients to your food processor and blitz for a couple of minutes until combined.
5. Line your tart tins with some parchment paper and divide the base mix between them.
6. Press the dough into the base and sides of the tins and set aside.
7. Add the yoghurt to a bowl.
8. Fold in 4 tablespoons of the stewed apples and 2 tbsp of the caramel.
9. Divine the yoghurt filling between the tart tins and set aside in the freezer for 1 hour before removing the tarts from their tins.
10. Garnish with more stewed apples and pecans.
By: Christina Leopold
Instagram: @addictedtodates
