Raw Cardamom Fruit Tartlets

This delicious crust is made with nutrient-rich, heart-healthy almonds and sticky dates. Use a semisoft date, like medjool; add a splash of water, if necessary, to help dry ingredients hold together.

Fill with mango sorbet as shown, or with any seasonal fruit as indicated in the recipe; try persimmons, strawberries, kiwifruit, blueberries, raspberries, or Asian pear when available. Substitute your favorite nut, such as cashew, pecan, or Brazil nut, for the almonds. If you don’t have a tartlet pan, you can make larger versions in muffin cups; use about 4 tablespoons crust for each, and dice the fruit a bit larger.

Raw Cardamom Fruit Tartlets

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Servings

28 people

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Ingredients

• Filling
• 1 1/2 cups finely diced apples, unpeeled about 1 apple, any kind
• 1 ½ cups finely diced banana about 2 bananas
• 2 tablespoons dried cranberries or raisins optional
• 2 tablespoons agave nectar
• 1 tablespoon fresh lemon juice about 1/2 lemon
• 1/2 tablespoon vanilla extract
• Crust
• 2 cups raw almonds
• 1 teaspoon sea salt
• 2 cups pitted dates, lightly packed 20-22 large dates
• 1/4 teaspoon ground cardamom

Ingredients Filling 1 1/2 cups finely diced apples, unpeeled about 1 apple, any kind 1 ½ cups finely diced banana about 2 bananas 2 tablespoons dried cranberries or raisins optional 2 tablespoons agave nectar 1 tablespoon fresh lemon juice about 1/2 lemon 1/2 tablespoon vanilla extract Crust 2 cups raw almonds 1 teaspoon sea salt 2 cups pitted dates, lightly packed 20-22 large dates 1/4 teaspoon ground cardamom

Servings 28 people Print Recipe

Instructions

1. To make filling, toss fruit with agave, lemon juice, and vanilla. Set aside to soften for 30 minutes or more.
2. To make crust, place almonds and salt in a food processor and process into small pieces. Add dates and cardamom; process to form a batter. Spread a large sheet of plastic wrap over a tartlet pan. Press about 2 tablespoons batter into each cup, molding to shape. Remove to a plate. Scoop fruit into crusts and serve immediately. When stored separately and refrigerated, filling will keep for 1 day; crusts will keep for a week or longer.

Recipe Notes

Nutrition Facts

Raw Cardamom Fruit Tartlets

Amount Per Serving

Calories 106 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 82mg 3%

Total Carbohydrates 14g 5%

Dietary Fiber 3g 12%

Protein 3g 6%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 106 cal, 5g fat (3g mono, 1g poly, 0g sat), 0mg chol, 3g protein, 14g carb, 3g fiber, 82mg sodium