Almond, Pear Tartlets with Cinnamon-Caramel Cream

Servings: 6 (3 tartlets)
Preparation Time: 20 minutes

Ingredients:

For the crusts:

• 3/4 cup almond flour (or ground almonds)
• 1/2 cup pitted dates
• big pinch of salt

For the filling:

• 2/3 cup almond milk (or any other nondairy milk)
• 1/3 cup pitted dates
• 1/2 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger, (optional)
• pinch of sea salt
• 1 tablespoon melted coconut oil
• 2 large, ripe pears, peeled, cored, and thinly sliced

Directions:

To make the crusts, combine the almond flour, dates, and salt in a food processor and pulse until well combined. (If the mixture doesn’t quite come together, add 1/2 tablespoon of water and process again.) Divide the mixture between three 4-inch mini tart pans, pressing it firmly and evenly onto the bottoms and sides of each pan. Place the crusts in the refrigerator while you make the filling.

To make the filling, combine the milk, dates, lemon juice, vanilla, cinnamon, ginger, and salt in a high-speed blender and blend until completely smooth. With the machine running on low speed, stream in the coconut oil; blend again until smooth.

Place the thinly sliced pears in a medium bowl, add the caramel sauce from the blender, and toss/stir to coat. Remove the crusts from the fridge and divide the pear-caramel mixture among them, heaping the pears into each crust until almost overflowing. (If there is any remaining caramel sauce, enjoy it with a spoon or save it for another use.) Place the filled tartlets in the fridge and let chill for 2 to 4 hours or until the filling is set.

Recipe and photo submitted by Amber, Kansas City, MO.

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• 2 cups raw almonds
• 1 1/2 cups raw walnuts
• 1/2 cup psyllium husk (could replace with more almond flour)
• 1 cup almond flour*
• 1 cup coconut chips, flakes or shreds
• 1/2 cup vanilla protein powder
• dash of sea salt
• 3/4 cup overripe bananas, mashed or pureed (about 2 small)
• 1/8 cup roasted almond butter
• 3/4 cup honey
• 1 teaspoon vanilla extract

Directions:

In a food processor or hand chopped, grind the nuts down to desired chunkiness. I prefer smaller pieces.

In a large bowl, combine the nuts, husk, flour, coconut, protein powder, and salt.

In a small bowl, combine bananas, almond butter, vanilla, and honey.

Pour the banana mixture over the nut mixture and stir until mixture is coated.

Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.

For oven method, place the mixture in a thin layer on parchment-lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Variations:

Replace some of the nuts for unsalted peanuts and the almond butter for peanut butter.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Coconut, Cacao Snowballs

Servings: 18
Preparation Time: 15 minutes

Ingredients:

• 1 cup raw almonds
• 12 pitted Medjool dates
• 1/4 cup cacao nibs
• 1 tablespoon coconut oil
• 1/4 cup, plus 2 tablespoons shredded, unsweetened coconut
• 1 teaspoon pure vanilla extract
• 1/8 cup chia seeds

Directions:

Set aside the 2 tablespoons shredded coconut in small plate. Place all ingredients into food processor and blend for 1–2 minutes until mixture becomes similar to very fine (sticky) pebbles.

About a teaspoon at a time, roll into 1-inch balls and dip in shredded coconut to lightly cover entire ball.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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