These tarts are show-stoppers—they’re perfect for entertaining, and you have the option of making the two-bite minitarts or the 4″ tarts. But at the same time, don’t kid yourself. These are easier to make than you might think, and the ingredients are rather simple!
In a processor, finely grind the almonds and coconut. Add the raisins/dates, and process until they’re ground. Add the water, starting with 1 teaspoon. The mixture should be moist and hold together when pressed. Press into 14–16 mini silicone muffin cups (about 1 tablespoon crust each) or four 4″ tart pans with removable bottoms.
Blend all ingredients in a blender until smooth and creamy. Pour into the crusts and place into the fridge for at least 8 hours to firm up.
Whisk the syrup, almond butter, and coconut oil together until smooth. Stir in the apples. Spoon over the chilled filling.
Heather Pace A classically trained chef turned raw-dessert chef, she is a
travel bug, a chocoholic, and a certified yoga instructor.
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