This recipe was given to me by a nutritionist at “New Seasons Market.” When I was first diagnosed with gluten intolerance I met with her to learn about the gluten-free foods New Seasons offered. She gave me a packet of information and this recipe was in the packet. I felt like I had opened a box of treasures.
The recipe for “Gluten-Free No-Bake Apple Pecan Tart” was just one of the little treasures I found that day. I made a few changes and came up with a rich decadent dessert full of healthy ingredients.
Your senses will be tantalized by the taste and aroma of sweet juicy apples simmered in cider and topped with cinnamon, then layered on top of a rich crumbly crust of pecans, dates and a hint of coconut, drizzled with bittersweet dark chocolate. Definitely an elegant dessert.
This apple tart allows you to indulge in a mildly rich healthy dessert without compromising flavor. One serving of this tart provides an excellent source of those hard to find, health-promoting omega-3 fatty acids. So go ahead and treat yourself . . .no-guilt . . just a little slice of heaven.
No-Bake Apple Pecan Tart
- 2 1/2 cups roasted pecans (or walnuts)
- 1 1/2 cups dates – pitted (I use dates rolled in coconut)
- 4 apples, sliced (I use Fuji or Cameo)
- 1/2 teaspoon of cinnamon
- 2 tablespoons honey
- 1/2 cup apple cider or juice
- 1/4 cup dried cranberries
Place pecans (or walnuts) in skillet and roast over medium heat until they start to brown. Stir frequently. It only takes a few minutes. Be careful not to burn them.
Combine pecans (or walnuts) and dates in food processor. Process until well mixed and ground, but not smooth, about 40 seconds. It should be a course texture when done. Press evenly into 9-inch pie dish. Set in refrigerator while making the filling.
Slice apples by cutting into quarters, peel and core. Slice crosswise into 1/4 inch thick slices. Place apples in large skillet with rest of ingredients and cook for about 10 minutes, stirring frequently on medium heart. Remove apples and cranberries with a slotted spoon from skillet and put into a bowl to cool. If there is any syrup left in skillet save and put aside.
Spread apples and cranberries evenly over crust. Brush syrup from skillet over apples and cranberries.
Melt about 1/3 cup dark chocolate (I use about 1/3 Chocolove 70% chocolate bar). Drizzle over apples.
This tart can be served right away or it will keep in refrigerator until needed. Keep tart covered so it doesn’t pick up moisture.
Top with vanilla ice cream (I use So Delicious Soy Frozen Dessert – vanilla) or vanilla yogurt if desired (I us Green Valley Organics lactose-free yogurt).