Wow, October is already here! Every year I am always so reluctant to give up summer. I do like the changes of weather and colour of each season, but I really enjoy the long hours of daylight during the summer months!
But autumn is upon us and Canadian Thanksgiving is coming up soon. One thing I am most thankful for here on the pacific coast and the lower mainland of BC is the abundance of locally grown, fresh produce that is available everywhere.
The storage and shipping of produce depletes many of the vital nutrients they contain. Eating locally produced food ensures that it is picked at its ripest and sweetest and that it contains the maximum amount of healthy nutrients available. Supporting our local farmers helps to secure the future availability of our food supply.
The crust contains only 4 ingredients. Walnuts, dates, coconut and a pinch of salt. Walnuts are an important source of plant based protein, omega 3 fatty acids, and are anti-inflammatory, making them great for brain health. Cranberries are second only to blueberries when it comes to antioxidant content, and are high in Vitamin C, A and K. They are linked to a lower risk of UTI’s, and improved immune function. Both walnuts and cranberries have been linked to the prevention of certain cancers, and lower blood pressure.
Walnut Cranberry Tart ( adapted from @mydarlingvegan )
- 3/4 c walnuts
- 3/4 c shredded unsweetened coconut
- 1/4 c dates, pitted and soaked in water 30 minutes
- 1/4 tsp Himalayan pink salt
- 3/4 c. fresh cranberries
- 2 tbsp orange juice, unsweetened, or fresh squeezed
- 1/2 c. chopped walnuts
- 10 lg. medjool dates, pitted and soaked in water 30 minutes
- 1/2 tsp. vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp Himalayan pink salt
- 3/4 c. walnuts, finely chopped
- 1/8 + c. fresh cranberries, halved
- 1 1/2 tsp agave nectar, or honey ( I prefer honey)
- 1 1/2 tsp water
1. Line bottom of tart pan with parchment paper and lightly grease sides with coconut oil. I used an
8" tart pan with removable bottom.
2. For crust, pulse walnuts in a food processor until a fine meal. Add drained dates, coconut and salt
to walnut meal, and blend until well combined. Evenly spread dough along the bottom and sides
of the prepared pan and place in freezer.
3. For filling, 3/4 c. cranberries in orange juice and let sit for 30 minutes.
4. Drain dates ( for filling) and transfer to food processor. Add vanilla, cinnamon and salt and blend
until smooth and creamy. Place in a bowl and fold in soaked cranberries and chopped walnuts.
Spread the filling evenly in chilled tart shell.
5. For topping, finely chop the remaining walnuts in food processor and spread evenly over top of
the date filling, and top with remaining cranberries. Pat down lightly.
6. Whisk together honey and water and using a pastry brush glaze the top of the tart.
7. Store in the freezer. Allow to thaw 10 - 15 minutes before serving.
Notes: I used an 8" tart pan with removable bottom. I sliced the tart into 16 small servings.