Walnut Cranberry Tart

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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.   

 I really enjoyed testing this recipe, Raw Walnut and Cranberry Tart, made with fresh local cranberries from the Fraser Valley @ralphsfarmmarket.  Grain free, no added sugar, vegan, and delicious!  Sweetened with whole dates which provides an added source of fibre, this dessert has a low glycemic index, is gluten free and a great alternative to sugar filled desserts.  The dates provide a wonderful natural sweetness which is balanced by the fresh pop of the whole cranberries!

​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. ​

While this dessert does pack a lot of calories, because it is all natural whole food, it only has a Glycemic index rate of 6 and the walnuts contribute 4g of protein to your daily intake (based on 16 servings).  It is so delicious and scrumptious that you only need to eat a small portion for a satisfying end to a healthy meal!  


Looking forward to the Fort Langley Cranberry Festival 2018!

Walnut Cranberry  Tart    ( adapted from  @mydarlingvegan   )

CRUST:
- 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

FILLING:
- 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

TOPPING:
- 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

INSTRUCTIONS:
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.