Feast your eyes on the most amazing, fantastic, unbelievable summertime dessert! Apricots are in season this month, and there is no better time to work them into a quick dessert. I’d be looking around for gluten-free, vegan, and refined sugar-free apricot tart recipes and couldn’t find any, so I decided to make my own. The tart is really light and refreshing and is filled with a delicate natural sweetness. Almonds and apricots are, I discovered, just plain meant to be together.
The base is just almonds, dates, coconut oil, maple syrup and cinnamon and the custard filling is simple cashews, coconut, and banana. SO good and so nutritious! I love working seasonal summer fruits like apricots in because they’re a) on deal in season b) at their most nutritious when they’re picked at their peak. They’re also loaded with Vitamin A, Vitamin C, antioxidants, and anti-inflammatory nutrients. I’m not saying you should always reach for dessert if you’re looking for an extra vitamin boost, but why not choose one that helps?
This recipe might look a bit intimidating, but I promise it’s the easiest thing to make. It’s great for bringing to parties for whipping up to impress a date because you honestly can’t tell it’s vegan, gluten-free, and doesn’t use sugar, it tastes that good.
- - 2 cups almonds, roasted and unsalted
- - 20 dates
- - 3 tbsp coconut oil
- - 1 tbsp maple syrup
- - 2 tsp cinnamon
- - 1 tsp vanilla extract
- - 1 cup raw cashews
- - ½ banana
- - 1/3 cup culinary coconut, or just the thick part of a can of coconut milk
- - 1 tsp almond milk
- - 6-8 apricots, sliced
- - 1 tsp cinnamon
- Preheat Oven to 300*
- Start by making the base. Get out that food processor and begin by blending the almonds into a course flour, then adding the remaining ingredients through vanilla extract. I find that cutting the dates in half, soaking the in water for about 10 minutes, then draining them before pouring them into the food processor makes for an easier time getting your meal correct. Blend until you get a course meal with the whole mixture. Grab a shallow pie tin or a tart tin and press the dough into the sides until you get a nice crust that covers the entire thing.
- Next make the filling. Soak your cashews in warm water for about 10 minutes, drain, then add to the food processor, next add the banana, culinary coconut, and almond milk. Blend until you get a thick custard, then pour the mixture on top of the crust and spread evenly.
- All that’s left to do is slice the apricots, arrange them skin-side-down into the tart until you cover the entire thing, and sprinkle cinnamon on top. Bake for 25-30 minutes, then enjoy!