When it came time for Thanksgiving this year, we thought to our favorite recent Thanksgiving meals and decided that a plant based dinner, mostly raw is what suits us best. Because raw and plant based foods are so filling and there is only the two of us, we spread out the celebration over the weekend instead of all at once in one meal and that was very rewarding.
I'm starting here with sharing the dessert first because... well, you have to have priorities. ;-)
Cranberry Apple Tart with a Caramel Drizzle
Very simple and also very delicious. Fresh apples, cranberries, a pear, dates, raisins, nuts and sweetener of choice and you've got a wonderful impressive tart in the bag. No one even has to know it's raw but your friends and family that want to avoid gluten, and dairy will surely appreciate it. The cranberries add a little tartness and quite frankly, the filling could be used as a cranberry apple relish/ sauce as well.
2 cups almonds
1 cup dates, pitted and stemmed- soft
1/4 teaspoon salt
Place all the above in a food processor and process until crumbly and the mixture sticks together when pressed between your fingers. Be careful not to over process though to the point of creating a nut butter. Press into the bottom and up the sides of a tart pan or pie pan. Freeze until ready to assemble.
Tip: If you have leftover crust add a little dried coconut and some chopped walnuts and set aside for topping your favorite banana ice cream, cereal or fruit bowl. So delicious!
1 ripe pear, peeled, cored, and chopped
3 apples, peeled and cored, reserve 1/2 an apple for topping
1 cup fresh cranberries
1 lemon, juiced
1/2 cup of dates, pitted, stemmed and soft (soak in water if necessary to soften)
1/2 cup of raisins, soft (soak in water for about 30 minutes until plump and drain)
1/4 cup coconut or agave nectar
pinch of cinnamon
Place all but 1/2 an apple and half the lemon juice in a food processor. Blend until well mixed but chunky. You can do a couple of things at this point: Rough chop the rest of the apple and stir into the mix or do like I did and slice thinly the 1/2 apple and toss with the remaining lemon juice and decorate the top of the tart right before serving.
Remove tart crust from freezer and remove the tart from the pan. It should be well set. Spoon mixture into the tart, and either decorate top and serve or return to the freezer until serving.
1 cup of dates, seeded and stemmed, soft
2 tablespoons coconut butter
3 tablespoons coconut or agave nectar
1/4 teaspoon sea salt
1 teaspoon vanilla
2 tablespoons filtered water
Blend until well combined and to desired consistency. I actually start this in the food processor and then finish in the Vitamix to get it really smooth.
Poor into a nozzle tipped container or use a plastic bag with the corner snipped off to get control over the drizzle.
Serve up your tart with a drizzle over top and don't forget to add a little on each slice.
This cuts much easier when frozen so I recommend cutting into slices and then defrosting to serve. The tart will keep about 3 days covered well in the fridge or for longer keeping, freeze.
I hope you give this one a try. It's a nice twist on the old standard apple.
Keep an eye out for the rest of our holiday dishes from the weekend. They are great for this fall time of year.