For the crust 
2 cups cashews
1 cup oat flour*
1/4 cup agave nectar/maple syrup/honey
2 tablespoon water
3 tablespoons lemon juice
Pinch salt
Grind all ingredients in a food processor until thoroughly mixed. Press the mixture into a tart/muffin tray that has been lined in Clingfilm and dehydrate at 105 degrees F for 2-3 hours. Remove the crusts from the cases and dehydrate out of the case for a further 8+ hours, on the mesh dehydrator sheet.
*Raw out flour is made by milling raw oats in a coffee grinder or high-speed blender. If you don’t have raw oats available and you don’t mind using oats that have been steamed to preserve shelf life, then non-raw oats will also work.
For the filling 
1 1/2 cups soft dates, stones and flowers removed
1/2 cup orange juice
2 apples, chopped small
1 1/2 teaspoons mixed spice
1 cup raisins, roughly chopped
Pinch salt
Grind all ingredients except the apple and raisins until they form a paste. Add in the apple and raisins and process for a further 5 – 10 seconds until fully combined. Fill each of the cases with a little of the mixture then top with the cashew icing and a pinch of the nutmeg.
For the cashew Icing
1 1/2 cups cashews
1 tablespoon lemon juice
Pinch salt
3 tablespoons coconut oil
1/4 cup agave
1/2 cup water
Blend all ingredients in a high-speed blender until completely smooth. Spread on the top of the muffins. To garnich, I use goji berries and baby curry leaves with a sprincle of cinnamon.


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