I teach at the Institute of Holistic Nutrition in Toronto. Lucky for me, the last two days of the course my students do a food demo where they create a recipe and present it to the whole class, share all the nutritional information and we all get to taste test. I was inspired by all the raw recipes and since I had a family dinner later that evening I was excited to create something new for dessert!
Recipes developing is very therapeutic for me. Do you find this to be true for yourself? I turn the world off when I'm in my kitchen ... tune out of twitter, emails, phone calls and just be at one with my task. So as I was watching the cashew cream swirl about I was totally getting lost in my thoughts...And yes, if you read my other blog post you betcha I was putting some love into that cream.
So without further adieu, here is this incredible dessert recipe that will even fool an apple pie and ice cream lover into eating this dessert. And it's nutritionist-approved because it's gluten-free, dairy-free, sugar-free but don't you worry because it's FULL ON FLAVOUR!
Desserts
Apple Tart with Cashew Maple Cream
Print
Coconut Crust
- 1 cup pitted soaked dates (Soak for an hour, discard water)
- 1 - 1/2 cup walnuts or pecans
- 1 cup coconut flakes
Maple Cashew Cream
- 1 cup soaked cashews (soak for 2-4 hours and discard water))
- 1 tsp vanilla
- 2 tbsp real maple syrup
- 3 tbsp coconut milk
Apple Toppings
- 2 tbsp coconut oil
- 3 large apples, washed and thinly sliced (leave peel on)
- 2 tsp ground cinnamon
- 2 tbsp real maple syrup
Instructions
- Place all ingredients for the coconut crust into your food processor and blend until completely combined. Remove from food processor and firmly press the crust down into a 9" pie plate. Wet your hands so the crust doesn't stick to your hands.
- Place the soaked cashews, vanilla, maple syrup and coconut milk into a food processor or blender and blitz until smooth and creamy.
- Spread the cashew cream mixture evenly across the coconut crust and then place in the fridge.
- Heat a pan to medium and melt coconut oil. Gently sautee apples until tender but not mushy. Place apples on top of cashew cream and refrigerate until you're ready to enjoy it!
The good fats and protein in this dessert recipe make it a great choice if you are considering food combining! EnJOY!
looks great - definitely going to try it on Sunday! is the coconut milk full fat (like from a can) or from a carton?
ReplyThanks for sharing this recipe, gonna try this :)
ReplyWonderful, do let me know what you think! I always love getting feedback, good or bad on my recipes.
You've just listed all my favourite ingredients in one recipe! How could you go wrong with maple syrup, coconut, vanilla and apples? I am making this my next project. Thanks for the recipe idea
ReplyJust made this tart and it is amazing. Turned out perfectly! I added lucuma powder to the cashew cream too! I highly recommend this recipe to satisfy your sweet tooth.
Replythink this could be made ahead, apples on the tart, and kept refrigerated?
Reply[...] saw Joy posted an absolutely scrumptious looking Maple Tart with Maple Cream recipe over on her lovely blog last week and it had my taste buds swooning with envy. I knew I [...]
ReplyI made this for my husband and I for valentines day and we both loved it - so delicious!
ReplyI made it with soaked hemp seeks instead of cashews. Delish!
Reply[…] not have a healthier dessert to follow the heavy meal. I decided to make one of the recipes from Joyous Health The crust is made up of walnuts, dates and coconut flakes. I mixed these ingredients in a food […]
ReplyEveryone loves it when folks come together and share opinions. Great website, continue the good work!
ReplyHi, based on the ingredients, this sounds great! But it looks like not all of the instructions are here?
ReplyThanks for pointing that out. I don't know where they went! I will put them back in! In the meantime, there is a very similar recipe in my cookbook Joyous Health on page 273
Hi there! The instructions are still missing. I’m so excited to try this recipe that I’m trying to figure it out. Fingers crossed
ReplyHi Lesley! Sorry I haven't gotten back to you yet. I've not made this in a while but I do have a very similar recipe in my first cookbook on page 273 - do you have that cookbook? If you don't, please email us at [email protected] and I can share it with you.