Seasonal Apricot Almond Tart
Feast your eyes on the most amazing, fantastic, unbelievable summertime dessert! Apricots are in season this month, and there is no better time to work them into a quick dessert. I’d be looking around for gluten-free, vegan, and refined sugar-free apricot tart recipes and couldn’t find any, so I decided to make my own. The tart is really light and refreshing and is filled with a delicate natural sweetness. Almonds and apricots are, I discovered, just plain meant to be together. The base is just almonds, dates, coconut oil, maple syrup and cinnamon and the custard filling is simple cashews, coconut, and banana. SO good and so nutritious! I love working seasonal summer fruits like apricots in because they’re a) on deal in season b) at their most nutritious when they’re picked at their peak. They’re also loaded with Vitamin A, Vitamin C, antioxidants, and anti-inflammatory nutrients. I’m not saying you should always reach for dessert if you’re looking for an extra vitamin boost, but why not choose one that helps?
This recipe might look a bit intimidating, but I promise it’s the easiest thing to make. It’s great for bringing to parties for whipping up to impress a date because you honestly can’t tell it’s vegan, gluten-free, and doesn’t use sugar, it tastes that good.