|2 h 30 min||0 min||12|
|4 large||Apple (thinly sliced)|
|2 tbsp||Coconut oil (for filling)|
|1/2 tsp||Nutmeg, ground|
|1/2 tsp||Ground cloves|
|1 pinch||Himalayan sea salt|
|1/2 cup||Hazelnuts (roasted)|
|1/2 cup||Pecans (roasted)|
|1/3 cup pitted||Dates|
|3 tbsp||Coconut oil|
|1/2 cup||Coconut milk, sweetened (full fat)|
Preheat oven for 350F
Place apple sliced in a large bowl and mix with 2 tbsp coconut oil, cinnamon, nutmeg, cloves and salt. Lay apples on a baking tray and bake for 25 minutes.
In a food processor, prepare the crust by pulsing the pecans and hazelnuts to a flour-like consistency.
Add the dates and coconut oil to the food processor and blend with the nut mixture until combined. The mixture should form a large sticky ball
Remove contents from the food processor and press mixture into the bottom of a 12-cup silicone muffin tray. If using a baking dish , generously oil it first with coconut oil for easy removal later on. Press down on the crust firmly.
Once apples are done baking add to a food processor with the coconut milk. Pulse until the mixture is smooth but still has small chunks of apples throughout.
Evenly pour the mixture into the tart crusts.
Top with extra apple slices or nuts if desired.
Place in the freezer for at least 2 hours before serving