Green Apple Tart

This is a sponsored post written by me on behalf of HumanN. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much! 

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The apple of my eye! I suppose I’ll apologize in advance if you find that I am too fired up about this gluten-free, vegan Green Apple Tart, but this is my first attempt at making a tart like this and wowee not only is it delicious, but I think it looks pretty darn pretty too! Don’t you think?!

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Words of affirmation isn’t really my love language, but you can go ahead and give all sorts of praise for this gorgeous tart. Here’s a few reasons to get you started:
☆ It’s easy to make… no really! You don’t even have to put it back in the oven after you bake the crust!
☆ It’s gorgeous! Top with sliced apples, strawberries, lemons, and fresh mint will have all your friends wondering where you’ve been taking baking classes 🙂
☆ It’s healthy! And not like the boring, blah kinda healthy, but the healthy that’s sneaky, you know, the think-you’re-cheating kinda healthy. The crust is up to you, you can use your favorite pie crust or you can prepare this tart with my gluten-free, vegan pie crust. The filling is made with fresh green apple juice, cashews, coconut cream, raw cacao butter, lemon juice, arrowroot powder, maple syrup, and my favorite ingredient HumanN HeartGreens Powder.

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Vittle Club

I’ve been longing to make a tart like this for quite some time and I guess I was scared of failure, I’m still working on my gluten-free, vegan baking skills, or maybe I was just waiting for that one ingredient that would take this tart from eh to oh.my.stars. (stars optional but so so fun!)

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So let’s put the tart swooning aside for just a minute and swoon over HeartGreens, because it’s the bomb! HeartGreens helps support your daily foundational nutrition. Each serving provides 9 organic superfoods that are good for heart health and support an alkaline diet.* This super nutritional powder includes apple. celery, olive leaf, spirulina, strawberry, pomegranate, spinach, kale, and wheatgrass. Now before you turn up your nose because other green powders you’ve tried taste like dirt, HeartGreens doesn’t! And the best way to get clever or jiggy wit’ it, is adding into this Green Apple Tart recipe!

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I actually made this the day before, let it set up in the fridge overnight, and then we had a fantastic ready-made dessert the next day. It’s refreshing and light and perfect for summer!

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green apple

So head on over to HumanN and get yo green on! And as always, don’t forget to tag me on Instagram or Facebook with all your magical green apple tart creations!

*information taken from the HumanN website

easy vegan recipes

Green Apple Tart (Gluten-Free, Vegan)

Course: Dessert
Cuisine: American
Prep time: 15 min
Cook time: 25 min

Ingredients

Green Apple Tart Filling

  • 1 cup green apple juice (approximately 4 large green apples juiced)*
  • 1 can coconut cream (cream only, no liquid)
  • 3/4 cup sugar/maple syrup
  • 1/4 cup raw cacao butter or coconut oil
  • 1/4 cup arrowroot powder
  • 1 lemon, juiced
  • 1.5 cup raw cashews, soaked overnight or boiled for 15 minutes
  • 1/2-1 scoop HumanN HeartGreens Powder
  • gluten-free, vegan pie crust (you can use your favorite pie crust recipe or mine below)

Decorating

  • green apple slices (about 1 green apple)
  • strawberries
  • lemon slices
  • mint leaves
  • star sprinkles (I got mine from Baking Time Club)

Gluten-Free, Vegan Pie Crust

  • 2 cups gluten-free all purpose flour
  • 1 tsp salt
  • 1/2 cup plant-based butter
  • 1/3 cup vegetable shortening (you could sub coconut oil but I have not used it so I can't guarantee results)
  • 2 tbsp sugar (opt)
  • 5-6 tbsp cold water

Instructions

Gluten-Free, Vegan Pie Crust

  1. Preheat your oven to 350 degrees

  2. Prepare your favorite pie crust or you can use my recipe

  3. Whisk your flour, salt and sugar (if using) together in a large bowl

  4. Add your butter, shortening, and cold water and knead into a dough using your hands

    **NOTE: I add my water to a bowl with some ice cubes and let it chill for a few minutes to get nice and cold

  5. Press your dough into a 9-inch tart pan sprayed with coconut oil with your hands

  6. Poke holes in the bottom of the crust with a fork and bake for about 25-30 minutes until the crust starts to turn slightly golden

    **NOTE: gluten-free pie crust doesn't turn as golden as a regular pie crust so just make sure it's not doughy

Green Apple Tart Filling

  1. While your crust is baking, prepare the filling

  2. Boil your cashews for 15 minutes, drain and rinse

  3. If you're unable to find pure green apple juice, you can juice your own at home! If you don't have a juicer, peel and slice about 4 green apples and blend them in your high speed blender. Pour into a nut milk bag or you can use cheesecloth and squeeze the juice into a large bowl. The main point is to use the juice only and seperate it from the pulp

  4. Next, dissolve the arrowroot powder in lemon juice

  5. Blend the cashews with salt, HeartGreens powder, and coconut cream

  6. Heat your cashew mixture in a medium saucepan over medium heat, add the apple juice, raw cacao butter or coconut oil, the sugar/maple syrup, and the arrowroot lemon juice mixture. Whisk the mixture until it thickens

  7. Remove your pie crust from the oven. I find that I like to press down the center of the crust to make a deeper well to add the filling mixture

  8. Pour the tart filling into the pie crust and chill in your fridge for about 4 hours or overnight (ideal)

  9. Decorate with sliced green apples, strawberries, lemon slices, fresh mint leaves, and star sprinkles (optional)

  10. Keep your tart covered and refrigerated for a few days

Notes

  • If you’re unable to find pure green apple juice, you can juice your own at home! If you don’t have a juicer, peel and slice about 4 green apples and blend them in your high speed blender. Pour into a nut milk bag or you can use cheesecloth and squeeze the juice into a large bowl. The main point is to use the juice only and seperate it from the pulp

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