5 or 6 dried figs
Handful of walnuts
½ cup almond pulp
1 teaspoon cinnamon
Pinch of cardamom
Pinch of nutmeg
Pinch of ginger
Squeeze of lemon juice
¼ teaspoon vanilla extract
3 apples (processed)
1. Process all of the ingredients except for the apples.
2. Mold the mixture into cupcake shells. Process apples with some cinnamon.
3. Spoon into individual cupcakes and chill.
4. For crumble, add 'nut crust' as a topping over processed apples.
Barefootandfrolicking's ThoughtsBy barefootandfrolicking
These fig and almond apple tarts were the result of an abundance of dried figs and some leftover almond pulp from delicious almond mylk.
Combined with cinnamon, these made for an interesting snack/breakfast that also could double as an apple crumble.
Will last for 2-4 days in the fridge. Enjoy!
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