I couldn't help getting creative with leftover filling from the mini cheesecakes I made the other day. I swirled the mango and strawberry fillings together in a crust that I had made during my recent dehydrator blitz. Mango Berry Swirl Tart! Oh boy, was it yummy!
Crunchy Almond Pulp Crusts
1/2 cup almond pulp
1/3 cup ground oat groats
2 tablespoons maple syrup
1 tablespoon ground yellow flax
1 medjool date, minced
1/2 teaspoon vanilla extract
1 tablespoon melted cacao butter
Pinch of salt
Add the butter and zap to combine.
Press the dough into mini tart pans with removable bottoms, lined with seran wrap (I tried it both ways and actually it was fine without the seran but if it seems a little sticky, use the wrap).
Dehydrate at 145F for 2 hours.
Lower the temperature to 115F and continue to dehydrate for 8 hours, or until you can remove the crust from the pan.
Set on the mesh screen and dehydrate another 4-6 more hours or until dry and crunchy.
I also made Raspberry Carob Pudding Tarts. For these I used the almond crusts done in a small/deep tart mold with a few raspberries and the carob pudding from Raw Food Carob Desserts.