Yield: 6 tarts or one 8-inch pie

Ingredients

 Crust Ingredients:

• 1-1/2 cups almonds, soaked overnight, drained and dried
• 1 cup Medjool dates, pitted, soaked 2 hours and drained
• 1 Tbsp raw almond butter
• 1/2 vanilla bean, ground or 1 tsp pure vanilla
• 3/4 tsp cinnamon
• A few drops of apple juice, if necessary, to create the dough-like consistency.

Fruit Filling Ingredients:

• 1/2 cup dried organic apricots, cut into small pieces
• 3 Medjool dates, pitted and cut into small pieces
• 1/2 cup dried organic apples, cut into small pieces
• 1/4 cup organic raisins
• 1/4 cup almond butter
• 2 tsp raw unfiltered honey or other sweetener
• 1 Tbsp flaxseeds, ground
   

Directions

Prep:

1. Place a small amount of liquid lecithin on a paper towel and lightly oil bottoms and sides of a 6-cup muffin tin or pie plate and set aside.

Crust Directions:

1. Process all of the above ingredients in food processor with S-blade to dough consistency and divide crust ingredients into 6 equal parts and roll into balls.
2. To form tarts, press 1 crust ball into each muffin tin and shape to fit tin, freeze.
3. When tarts are frozen, carefully remove them from muffin tin.

Option: To make a pie, place crust ingredients in pie plate and spread to fill pie pan.

Fruit Filling Directions:

1. Cut apricots and dates in small pieces and place in a small bowl and cover with distilled water and soak 30 minutes. 
2. While apricots and dates are soaking, cut apples into small pieces and place in another small mixing bowl along with raisins.
3. Drain apricots and dates, squeezing out excess water and add to raisin and apple mixture.
4. Fold in almond butter, ground flaxseeds and sweetener and mix well to coat all fruit.
5. Fill prepared tart shells with fruit mixture.
6. Cover and refrigerate at least one hour.
7. Top with a dollop of Whipped Walnut “Cream” (recipe online at www.hahealthnews.com/recipes).

Optional: Pie Instructions

1. To make a pie, pour prepared filling into crust, cover and place in refrigerator to chill.