Cranberry Tart


Crust

1 Cup of Pecans

1 Cup of Walnuts – you can use all of either the walnuts or pecans

6 Dates, pitted

¼ teaspoon sea salt

1 TBSP Grapeseed oil (optional – I’ve made the crust with and without the grapeseed oil, it doesn’t make much of a difference)

Chop dates up into ¼ inch pieces. Feed ingredients slowly into food processor and ground coarsely. Food processors with a feeding spout work much better than packing everything in. Press crust into a greased baking dish. You can bake at 350 for 8 to 10 minutes for a crispier crust, but there is no need to bake if you don’t have time.

Filling

6 cups of cranberries

1 cup of honey

1 TBSP orange zest

Add 4 of the 6 cups of cranberries, honey and orange zest to a pot and simmer for 10-15 minutes, until the cranberries begin to dissolve. Add the remaining 2 cups of cranberries and cooked covered for another 5 minutes. Remove from heat and allow to cool for 10 minutes. Pour mixture over crust allow bars to set for about an hour in the fridge.