Joni Sare, cooking instructor

Raw Nut Tart with Nut Cannoli Cheese filling

I made this today at my R-AWesome cooking demo at Williams-Sonoma, Stanford.

The nut tart is made with:

  • “Protein Health Nut Bar” for the crust
  • “Nut Cannoli Cheese” for the filling
  • topped with Raw Cacao Nibs and orange zest

Appliances and utensils needed:

  • Food processor
  • Vitamix
  • Microplane zester
  • Rubber spatula
  • Medium-size glass bowl
  • Spice and nut grinder
  • Mini muffin pan
  • 3 soup spoons

Here are the recipes….

Nut Tart, with macadamia and almond nut cream cheese, topped with cacao nibs and orange zest.

Protein Health Nut Bars

(click here to see nutrition facts)

This recipe has a 2:1 ratio of nuts to dried fruit.

Add more nuts or powders if your mixture is too wet*, add more fruit if your mixture is too dry*.

Directions and ingredients:

#1. Line the muffin cups with:

  • A thin wipe of Coconut Oil (apply enough for the almond flour to stick to)
  • then dust with almond flour
    To make almond flour: grind about 5 almonds in a spice and nut grinder until it’s a dry powder. Too much grinding will create a nut butter, so be sure to not over-grind the almonds.

#2. Place all ingredients in food processor, pulse until mixed, then blend until well mixed, the nuts will be small grain size:

2 cups nuts, I choose these nuts:

  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/2 cup pecans
  • 1/2 cup sunflower seeds

[FYI – Other choices to mix and match are: pumpkin seeds, walnuts, macadamia nuts, brazil nuts, milled flax seeds, milled chia seeds (all of these nuts and seeds have a strong flavor so it’s best to keep them to a minimum).]

1 cup dried fruit, I choose these fruits:

  • 1/2 cup dried blueberries
  • 1/2 cup dried currants

[FYI – Other choices of dried fruit are: dates, figs, apricots, cherries, prunes, raisins.]

I choose these powders, flavors, butter and liquid:

  • 1 scoop protein powder (I used vanilla flavored whey protein powder)
  • 1 scoop green powder
  • 1 orange, zest and pulp
  • 1/4 cup coconut butter
  • 2 tsp Chinese 5 Spice

#3. Take about an 1/8 cup portion of the mixture and flatten on palm of hand, wax paper, parchment paper or cling wrap to the size of a mason jar lid and about 1/4-inch thick, then lay into the dusted muffin cups, apply just enough pressure to mold to the sides of the muffin cup.

#4. Set aside. (If you have a dehydrator you can put dry at 145° until you are finished making the cream cheese filling.)

 

Nut Cannoli Cheese Filling

Directions and ingredients:

#1. Place all ingredients into a Vitamix, blend on “Smoothie” setting, or start at level 1 for a few seconds, then increase instantly to High, using the tamper continuously to push the mixture down to the blades.

  • 1 cup almonds (soaked over night and skins removed has best results)
  • 1 cup macadamia nuts
  • 1 cup fermented liquid (kombucha, kvas, vinegar), or more if needed for a creamy consistency
  • Sea salt

#2. Fill the tarts, refridgerate until firm, about 1 hour (or overnight).

#3. Remove from the muffin pan, top with orange zest and cacao nibs, and serve.

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