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
- Microplane zester
- Rubber spatula
- Medium-size glass bowl
- Spice and nut grinder
- Mini muffin pan
- 3 soup spoons
Here are the recipes….
Protein Health Nut Bars
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.