Mini Apple Caramel Tartlettes

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 2

2/3 cup pecan (raw)
2/3 cup buckwheat (sprouted, dehydrated)
1/2 cup dates (soft, medjool, pitted)
1/8 tsp sea salt
1 honeycrisp apple (or other tart sweet apple, sliced into small 1/2 inch pieces)
2 Tbsp coconut nectar (raw, or maple syrup)
1/8 tsp sea salt
1 lemon juice
1/2 tsp vanilla extract (pure)
1/4 cup cranberries (dried)
2 Tbsp pecans (chopped)
2 Tbsp pecan butter (raw)
1 Tbsp coconut nectar (raw, or maple syrup)
pinch of sea salt
filtered water (as needed)

Combine all ingredients in a food processor and process until finely ground and sticking together when squeezed (if it is not sticking, add add a few tsp filtered water).
Press into the bottoms and up the sides of 2-4 inch removable bottom tart pans. Set aside in the refrigerator.
Toss the apples with the coconut nectar, and spread out on a lined dehydrator tray.
Dehydrate for about 4 hours, until softened. Toss with the other filling ingredients, and spoon into the prepared crusts.
Sprinkle the tarts with pecans. Whisk togehter the pecan butter, coconut nectar, sea salt, and enough water to form a “caramel” sauce that is thin enough to drizzle, but still a little thick.
Drizzle over the tarts, and serve!