Cranberry Apple Tart

Before you make this tart, I just have to warn you-- it's amazing and it'll be gone before you know it! Also don't heat it up before serving. Hehe. I served it at Thanksgiving dinner for my cousin Julian's birthday and it turned into mush. Still delicious though. The recipe is from My New Roots!!! Oh and SURPRISE it's vegan and gluten free! 

For the crust:

1 cup rolled oats 

1/2 cup pecans

1/4 cup honey

1/4 cup coconut oil, melted

1 tsp. vanilla 

1/2 tsp sea salt

75 g whole buckwheat flour (scant 1/2 cup)

For the filling:

1 apple, sliced thin

2 cups fresh cranberries

1/2 cup maple syrup 

2 Tbsp. chia seeds

6 Tbsp. orange juice 

1/4 cup coconut oil, melted

1 tsp. vanilla 

1 tsp. cinnamon

1/4 tsp. cardamom

zest of 1 orange

Directions:

Tip: Make sure everything is at room temperature so the coconut oil doesn't solidify.

1. Preheat oven to 350°F. 

2. In a food processor, blend the oats and pecans together until they form crumbs that just stick together. Pour into a bowl and add the rest of the crust ingredients. Mix to combine. Press crust evenly along the bottom and sides of the pan. The crust batter will be coconut oily. It's ok! Slice and peel the apple and place the slices in a round pattern on top of the crust.

3. Combine the chia seeds with the juice and set aside for 5-10 minutes until a gel forms. Mix the cranberries with remaining ingredients and stir until well combined. Add the gel and mix. Pour filling on top of crust and apples. Bake for 40 minutes.  

4. Drizzle with some melted dark chocolate and serve completely cooled.