Ingredients
- For the crust:
- 2 cups cashews
- 1 cup oat flour*
- 1/4 cup agave nectar/maple syrup/honey
- 2 tablespoon water
- 3 tablespoons lemon juice
- Pinch salt
- For the filling:
- 1 1/2 cups soft dates, stones and flowers removed
- 1/2 cup orange juice
- 2 apples, chopped small
- 1 1/2 teaspoons mixed spice
- 1 cup raisins, roughly chopped
- Pinch salt
- For the cashew Icing:
- 1 1/2 cups cashews
- 1 tablespoon lemon juice
- Pinch salt
- 3 tablespoons coconut oil
- 1/4 cup agave
- 1/2 cup water
Preparation
Step 1
CRUST:
- Grind all ingredients in a food processor until thoroughly mixed.
- Press the mixture into a tart/muffin tray that has been lined in Clingfilm (plastic wrap) and dehydrate at 105 degrees F for 2-3 hours.
- Remove the crusts from the cases and dehydrate out of the case for a further 8+ hours, on the mesh dehydrator sheet.
*Raw out flour is made by milling raw oats in a coffee grinder or high-speed blender. If you don’t have raw oats available and you don’t mind using oats that have been steamed to preserve shelf life, then non-raw oats will also work.
Filling:
- Grind all ingredients except the apple and raisins until they form a paste.
- Add in the apple and raisins and process for a further 5 – 10 seconds until fully combined.
- Fill each of the cases with a little of the mixture then top with the cashew icing and a pinch of the nutmeg.
Cashew Icing:
- Blend all ingredients in a high-speed blender until completely smooth.