I recently spent 5 days at my Grandma's house in Northwest England and was looking forward to her hospitality and food so much. She is the ultimate hostess - will make a simple breakfast of muesli and yogurt look like a fine dining affair, complete with linen napkins held in silver napkin rings, cups and saucers for your tea, and a strawberry compote for your morning meal. I knew we were going to be well fed at Nonna's. So I decided to return the favor by making dessert to accompany a huge moroccan feast she had prepared for the 4 of us: tagine, couscous, and two fabulous fruit salads on the side - melon & mint and orange & cumin, so good. My dessert of choice was something raw and easy to prepare. After a bit of googling, I decided on this raw apple tart. I tweaked it a bit, considering Nonna's kitchen equipment certainly doesn't include a high-powered high-speed blender, and actually came out with something worth making again. And all it took was a good wash of her food processor, which hadn't seen the light of day since about 1985. But hey, it worked like a charm! Next time, I will definitely use a spring-form cake tin, since a ceramic pie dish doesn't allow for easy removal of the tart slices.
Sorry about the photos - all I had was my trusty iPhone!
This recipe proves that even the most traditional food enthusiasts can enjoy a healthy and wholesome raw dessert such as this. It's just about the balance!
Raw Apple Vanilla Tart
Adapted from a recipe by vegan joy
- 1 cup raw almonds, soaked for 30 minutes
- 1 cup raw walnuts
- 1/2 cup dates, pitted (the stickier and fresher, the better)
- pinch of sea salt
- Combine all ingredients in a food processor and blitz until it comes together like a rough dough.
- Press into an 8" or 9" springform cake tin (removable sides and bottom) and smooth out evenly.
- Place in the fridge for 1 hour.
- 2 granny smith apples, peeled and cut into chunks
- 1/2 cup dates, pitted
- juice of 1 lemon
- seeds of 1 vanilla bean, scraped
- pinch of sea salt
- 4 granny smith apples, peeled and thinly sliced
- Combine the 2 peeled and chopped apples with the dates, lemon juice, vanilla, and sea salt in a blender or back in the food processor until finely pureed. Taste and adjust if necessary with more dates, lemon or salt.
- Transfer to a large bowl and toss with the thinly sliced apples to coat.
- Just before serving, spread the filling into the chilled crust and slice carefully!
- Serve with raw cashew cream, ice cream, or yogurt.