Apple Crumble with Raisin infused Yacon Syrup Cacao Nib Sauce
Ingredients
You Need
For the crumble
- 1 cup Really Raw Cashew flour *
- 2 tbsp Lucuma Powder
- 2 tbsp Light Agave Nectar
For the apples & raisins
- ½ cup Walnuts, roughly chopped
- 2 apples, pitted & cut into wedges
- 2 tbsp grape seed oil
- ¼ cup raisins soaked in 2 tbsp rose water
- 1 Vanilla Bean, scraped
- ¼ tsp Sea Salt
For the infused yacon syrup cacao nib sauce
- ½ cup Cacao Nibs
- ¼ cup Yacon Syrup
- 2 tbsp Mesquite Powder
- ½ tsp Sea Salt
Directions
For the crumble
1. Place all the ingredients in a food processor and pulse until it reaches a doughy consistency.
2. Press into four mini tartlet pans with removable bottoms.
3. Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for six hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further eight hours.
4. Place the tartlets on a cooling rack for three minutes before serving.
* Tart cases should be approx 11-cm wide and no more than about 1-cm.
* To make cashew flour, process the correct amount of cashews blender slowly until flour-like. Please do not overblend as the oil from the cashews will turn it to dough.
For the apples & raisins
1. Mix the apples and grape seed oil together and dehydrate for six hours.
2. Mix all other ingredients in a bowl with the apples and place them in the dehydrator for another two hours before serving.
For the infused yacon syrup cacao nib sauce
1. Mix all ingredients in a blender until smooth. Pour into a glass jar.
2. Place the bottle on top of the dehydrator for two hours to warm it up before service.
Assemble
Crumble the tarts by hand followed by a spoonful of apples & raisins and drizzle infused yacon syrup cacao nib sauce.
