Almond, Date, Cranberry and Lime “No-Bake” Cookies

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A Morsel of Almond Date Cranberry Lime Cookie

A Morsel of Almond Date Cranberry Lime Cookie

Almond, Date, Cranberry and Lime “No-Bake” Cookies are a real treat!

They are a “no-bake” cookie which puts them in the raw category; they are no sugar, eggs or butter so they also fall into the vegan category. With all natural ingredients so they also fall into the healthy foods and nutritious category.

Personally, my favorite category for  these morsels: Delicious!

Keep in mind some people might be put off thinking they are eating a raw cookie. So change the language and present these delicious morsels.

NOTE: Don’t fall prey to marketing ploys and think that because the label claims “healthy, all-natural or nutritious” does not mean low in calories! Learn to read a nutrition label and compare information.

Here’s the recipe for the cookies. It’s pretty much put it all in a food processor and pulse until a dough forms. Have fun!

Almond, Date, Cranberry and Lime “No-Bake” Cookies

  • 1/2 cup pitted Medjool Dates
  • 1/4 cup dried cranberries
  • 1 cup almond meal
  • 1/2 to 3/4 cup crunchy almond butter
  • 1 generous Tablespoon coconut oil
  • 2 Tablespoons vanilla extract
  • Zest and juice from 1 lime
  • Pinch of Sea Salt

Place all ingredients into the bowl of a food processor. Pulse until a dough forms. Leave some nuts chunky for a cookie that has some crunch.

Taste the dough and see if it need adjustment: a bit more salt? More vanilla or lime?

Form the dough into about 18 balls. Place the balls on a cookie sheet. Flatten each cookie with a fork.

That’s it.

Flatten the dough balls with a fork; like you would peanut butter cookies

Flatten the dough balls with a fork; like you would peanut butter cookies

The texture is kinda like fudge but in a much better way. If you leave some nuts slightly chunky, your cookie can have a crunchy texture too, but if you want a smooth cookie, pulse until smooth.

You can choose to roll the cookies in coconut, chopped nuts or cocoa with a dash if cinnamon if desired. Use peanut butter, cashew or almond butter with cocoa in it. I guess in a pinch you could use Nutella but the point here is to avoid added sugar and processed foods in delicious ways.

(OK, so now I have to make another batch using the cocoa!!!)

Most people would never realize these are considered “raw food” but they are.

These certainly aren’t low in calories but the sure supply great nutrients: Potassium, fiber, iron, B-6 and magnesium and vitamin E.

Just a note, you can leave the coconut oil out but it adds so much, I would use it.

Oh, and don’t bake these beauties for any reason! If you try, all that will happen is the oils from the nuts will leak out and leave you with a rather unpleasant mess. So if you want  a baked cookie recipe, use another recipe, not this one.

Hopefully you make your own vanilla extract, if not, go get ya some vanilla beans and some 100 proof vodka and make some!

Click this link: Perpetual Vanilla Extract

Please make a batch of these and let me know how you like them and how they go over with friend and family.

Raw Almond Date Cranberry Cookies Rather than "raw" let's call them "No Bake"

Raw Almond Date Cranberry Cookies
Rather than “raw” let’s call them “No Bake”

Nut Crusted Fruit Tart Re-Visited

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Nut Crusted Fruit Tart Re-Visited was in the make as we ate the first tart.

So delicious, we started talking how we could modify the recipe.

The second Nut Crusted Fruit Tart

The second Nut Crusted Fruit Tart

This is how we changed it.

For the Crust:

Keeping in mind the ratio is 1 cup dried fruit to 1 cup nuts, the possibilities are limitless!

This time we used:

  • 1/3 cup almonds
  • 1/3 cup pecans
  • 1/3 cup pistachios
  • 1/2 cup dates
  • 1/2 cup dried cranberries
  • 4 pitted prunes
  • 1 Tablespoon vanilla extract
Look at that crust! I love how the cranberries and pistachios look!

Look at that crust! I love how the cranberries and pistachios look!

This made a beautiful crust! Just process it all in a food processor and press it into your pan. The consistency should hold together when your squeeze a bit of the mixture in your hand. If it doesn’t, add more dried fruit until it holds together.

Fruit Filling

This time we had a bit of each of these fruits on hand:

  • Mango
  • Strawberries
  • Blueberries
  • Blackberries
  • Raspberries
  • Bananas

This time I photographed how to lay in the bananas.

Tyler asked if the bananas could be substituted but the role they play is to provide a nice base for the fruit to lay on also, to absorb some of the juices. The bananas also mimic the custard, pastry cream  or marzipan filling on traditional fruit tarts. Here’s how you lay the bananas in the pan.

Flatten the bananas into the pan, cut side down.

Flatten the bananas into the pan, cut side down.

We were short on strawberries for the puree, so we pureed a mango instead. I think kiwi puree would look amazing!

Place strawberries on top of the bananas

Place strawberries on top of the bananas

Add the puree the edge with raspberries and blackberries

Add the puree the edge with raspberries and blackberries

On top of the bananas, we placed sliced strawberries, then poured the mango puree over the top of the tart. Then we placed raspberries and blackberries around the edge, a ring of blueberries, then a ring of blackberries, leaving the center open to show the brilliant mango color in the center.

A nice slice!

A nice slice!

To maintain a healthy dish, instead of adding that tempting dollop of whipped cream, use Greek yogurt flavored with honey and vanilla instead. And if mint was growing outside now, I’d also add a mint leaf or two.A nice slice!

Here’s the thing about this tart:

No cooking! All you need to make this is a knife, cutting board, a food processor large or small, a tart or pie pan.

Since Tyler is moving back on campus next semester, he will use his Kitchenaid “Handy-Chopper” which is a nice small convenient unit.

Tyler has decided to use this as his signature go-to dish. I think his roommates will be impressed.

Nut crusted Fruit Tart with Mango Puree

Nut crusted Fruit Tart with Mango Puree

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Nut Crusted Fruit Tart

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Nut Crusted Fresh Fruit Tart

Nut Crusted Fresh Fruit Tart

This Nut Crusted Fruit Tart was presented to me by my son who is home for the holidays; “Hey, Mom, I’d like to make this!”

“Did I mention I was dairy, fat, meat and caffeine-free in my diet now?” he asked. Alrighty now, time to adapt and modify the menus .

This is a tart he wanted to make for a while now, but lacking a food processor, he brought the recipe home so he could finally make it. Well actually, “we” made it. I helped with the crust and he did the rest.

It is quite simple and goes together rather quickly. It chills for at least an hour, overnight would be best. If you can wait that long.

We used a fluted tart pan with a removable bottom, but you can use a pie tin as well.

You will also need a food processor. There isn’t enough “stuff” for a blender to function properly, especially when pureeing the 4 ounces of strawberries.

Nut Crusted Fresh Fruit TartNut Crusted Fruit Tart

For the Crust:

  • 1 cup pitted dates
  • 1/3 cup slivered almonds
  • 1/3 cup cashews
  • 1/3 cup pecans
  • 2 teaspoons vanilla extract

For the Filling:

  • 2-3 fresh bananas, sliced lengthwise
  • 8 – 10 ounces fresh strawberries:
    Puree 4 ounces; slice remaining strawberries. Set puree aside.
  • 1 – 11 ounce can mandarin oranges, drained
  • 1 pint fresh raspberries, whole
  • 1 pint fresh blackberries, sliced in half lengthwise

Method:

Using a food processor, process the crust ingredients until chopped fine and sticky. After processing the crust, use the same bowl and blade to puree the strawberries. (Saves clean up!)

Press the crust into the pan, press firmly along edges and into the curve of the pan. Make sure the sides are thick enough to Nut Crusted Fresh Fruit Tartsupport themselves when removed from the pan.

Line the bottom of the crust with the bananas cut lengthwise, cut side down. Gently press the bananas into place along the edge and bottom.Nut Crusted Fresh Fruit Tart

Top bananas with sliced strawberries, then pour the strawberry puree over the top, filling in any spaces or gaps.

Place fresh raspberries along the entire outer rim of the tart; then place halved blackberries and mandarin oranges in a decorative manner.

Cover with plastic wrap and refrigerate at least one hour, preferably overnight, before slicing and serving.

This is fast, easy, delicious and makes an impressive dessert for anyone, even  vegans. It might work for those on a raw food diet as long as the friction from the food processor doesn’t count as “heat”. I don’t think it gets hot enough to qualify for that.

No added fat except what is naturally found in nuts, no added sugar, no baking! And it tastes delicious.

Try it, we hope you’ll like it!Nut Crusted Fresh Fruit Tart

Please let us know what you think.

Blueberry and Lemon Tart

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Lemon Blueberry Tarts

A delicious blueberry and lemon tart for Fathers Day!

The tart uses a pie dough made with vodka, a filling with lemon curd and cream cheese crowned with a pile of fresh blueberries.

What could be better?

Pie dough first:

Using vodka in pie dough creates a very flaky crust. The alcohol prevents gluten from forming in the flour as the dough is processed. Gluten is what would make the dough tough. Wonderful for bread, but not so nice in a pie crust.

This dough rolls out beautifully. One secret is to chill the dough for at least 2 hours or overnight.

Use a food processor for speedy results. If you don’t have a processor, use the two knife technique or a pastry cutter to blend the fat and flour, then again to add the vodka and water.

Pie dough ready to roll

Pie Dough with Vodka

English: A dough blender; also called a pastry...

English: A dough blender; also called a pastry blender. (Photo credit: Wikipedia)

  • 2 -1/2 cups AP Flour or King Arthur’s white whole wheat flour
    • Measure it separately: 1 1/2 cups and then another 1 cup
  • 1 teaspoon kosher salt
  • 2 Tablespoons sugar (Optional)
  • 1- 1/2 sticks of butter cut into 1/4″ slices to ease combining
  • 1/2 cup Crisco or shortening (Or use all butter)
  • 1/4 cup vodka
  • 1/4 cup water

Method:

Add 1-1/2 cups flour to the bowl of a food processor. Add the salt, sugar (if using), butter and shortening to the bowl. Put the lid on and pulse until the mixture is about the size of peas.

Add the vodka and water, pulse to combine. Do not overwork which will make the dough tough.

Remove the dough from the bowl, separate into two pieces, flatten into discs. Wrap each disc in plastic wrap and chill either overnight or for at least 2 hours.

Roll the dough, line the pastry dish (pie tin, tart molds) with the pastry.

Dock the crusts before baking

Dock the surface of the dough; cover each tin or mold with parchment, fill with rice or beans and bake at 375°F until the crust is golden brown.

Fill with pie weights or dried beans and bake

Cool the shells before filling.

Cool shells before filling

You can always buy pie crust if you don’t want to make it. You can even pie totally pre-made and cooked shells if you prefer.

Lemon Cream Cheese Filling

8 ounces cream cheese

Homemade lemon curd

Homemade lemon curd (Photo credit: Wikipedia) You can also buy it already made.

4 ounces lemon curd

1/4 cup confectioners sugar (powdered sugar; 10x sugar)

2 ounces heavy cream

2 sheets or 1/4 ounce gelatin powder (Bloomed in the heavy cream)

Zest and juice of 1 lemon

Bloom the gelatin. Heat the cream and the gelatin in a double boiler to prevent scorching.  Set aside and keep warm.

Warm the cream cheese slightly in the microwave, it combines better with other ingredients when it isn’t cold. In the bowl of a mixer, add the cream cheese and lemon curd and confectioners sugar.

Mix cream cheese, lemon curd and sugar

Combine until smooth.

Add the warm cream and gelatin, zest and lemon juice to the mixture, mix until smooth.

Fill each of the baked pastry shells with lemon cream cheese mixture, Chill until firm.

To serve, top with fresh blueberries.

Fresh Blueberries

Garnish with a dusting of confectioners sugar and cinnamon.

Use a 5-hole zester to get long thin strips; sprinkle with granulated sugar

Top it all off with a curl of lemon zest and fresh mint leaves.

Dust the berries with confectioners sugar with a small bit of cinnamon over the berries just before serving.

Lemon Blueberry Tarts

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