Rawpower

Serves about 4 people

You Need

For the crumble

• 1 cup cashew flour *
• 2 tbsp lucuma powder
• 2 tbsp agave nectar

For the apples & raisins

• ½ cup walnuts, roughly chopped
• 2 apples, pitted & cut into wedges
• 2 tbsp grape seed oil
• ¼ cup raisins soaked in 2 tbsp rose water
• 1 vanilla bean, scraped
• ¼ tsp sea salt

For the infused yacon syrup cacao nib sauce

• ½ cup cacao nibs
• ¼ cup yacon syrup
• 2 tbsp mesquite powder
• ½ tsp sea salt

Method

For the crumble

1. Place all the ingredients in a food processor and pulse until it reaches a doughy consistency.
2. Press into four mini tartlet pans with removable bottoms.
3. Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F (46C) for six hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further eight hours.
4. Place the tartlets on a cooling rack for three minutes before serving.

* Tart cases should be approx 11-cm wide and no more than about 1-cm.

* To make cashew flour, process the correct amount of cashews blender slowly until flour-like. Please do not overblend as the oil from the cashews will turn it to dough. 

For the apples & raisins

1. Mix the apples and grape seed oil together and dehydrate for six hours.
2. Mix all other ingredients in a bowl with the apples and place them in the dehydrator for another two hours before serving.

For the infused yacon syrup cacao nib sauce

1. Mix all ingredients in a blender until smooth.  Pour into a glass jar.
2. Place the bottle on top of the dehydrator for two hours to warm it up before service.

Assemble

Crumble the  tarts by hand followed by a spoonful of apples & raisins and drizzle infused yacon syrup cacao nib sauce.