fig and apple almond tarts
These fig and almond apple tarts were the result of an abundance of dried figs and some leftover almond pulp from delicious almond mylk. Combined with cinnamon, these made for an interesting snack/breakfast that also could double as an apple crumble:
5 or 6 dried figs
handful of walnuts (about 1/4 cup)
½ cup almond pulp
1 tsp cinnamon
pinch of
cardamom
pinch of nutmeg
pinch of ginger
squeeze of lemon juice
¼ tsp vanilla extract
3
apples, processed
Process all of the ingredients except for the apples. Mold the mixture into cupcake shells. Process apples with some cinnamon. Spoon into individual cupcakes and chill. For crumble, add 'nut crust' as a topping over processed apples. Will last for 2-4 days in the fridge. Enjoy!
