Raw mini apple pie tarts + Celery stick

Name: Raw mini apple pie tarts + Celery stick
Cuisine: European
Ingredients: 2 cups pitted medjool dates; 1 cup mulberries; 3 apples, cored and diced; 2 to 3 medjool dates, pitted; ⅛ teaspoon cinnamon; Pinch of nutmeg; 2 teaspoons fresh orange or lemon juice; ½ apple, very thinly sliced; ½ teaspoon cinnamon; 1 to 2 teaspoons raw honey (optional); 1 celery stick

5 steps

These pretty little tarts are a wonderful snack to fuel the liver and body with the glucose they need to heal and function. Enjoy them as a snack and store any leftovers in the fridge or freezer to share with friends and family another day.

Updated at: Thu, 17 Aug 2023 08:45:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories380.1 kcal (19%)

Total Fat0.5 g (1%)

Carbs99.7 g (38%)

Sugars86.3 g (96%)

Protein2.6 g (5%)

Sodium12.6 mg (1%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

To make the crust, combine the dates and mulberries in a food processor and process until well combined.

Step 2

Line a muffin tin with pieces of parchment paper or plastic wrap large enough to hang over the edges for easy removal. Press the mixture to the bottom and up the sides, making 6 to 8 tart bases. Set aside.

Step 3

Make the filling by blending together the apples, dates, cinnamon, nutmeg, and orange or lemon juice until smooth. Spoon into the tart shells and place in the freezer for 30 minutes.

Step 4

Remove the tart bases from the muffin tin and pull away the parchment paper or plastic wrap. Place the tarts on a plate or platter and arrange the apple slices on top. Sprinkle with cinnamon and drizzle with raw honey, if desired.

Step 5

Serve immediately or keep in the fridge or freezer for later.