Nutritional Wisdom with Carly Pollack

Raw Caramel Apple Tarts

Sweetly Raw

1 cup raw almonds
2/3 cup dried mulberries
2 tbsp ground golden flaxseed
4 tsp water
1 1/2 cups apples (peeled and diced)
3 tbsp coconut creme, melted
3 tbsp coconut oil, melted
3 tbsp Grade B maple syrup
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
1 tbsp lucuma
1 1/2 tbsp almond butter

For the tart shell: Grind the almonds to flour in a food processor. Add the mulberries and ground flax and continue grinding. Add the water and pulse to incorporate. The dough should hold together when pressed. If not, add another 1/2 teaspoon water. Press into the bottom of 12 mini silicone muffin cups OR into several mini tart pans. Place into the freezer while making the cream.

For the apple cream: Blend all ingredients until smooth in a high speed blender (make sure the apple is at room temperature). Spoon some of the cream into the bottom of the tart shells and chill in the freezer while making the caramel.

For the caramel apples: Whisk together all ingredients except the apples to make the caramel sauce.Fold in the apples. Spoon the mixture over the tarts and serve.

4-6 servings