Kiwi is one of my favorite fruits, and I have to have one every single morning. I guess most of the people would think that kiwi comes from New Zealand. In fact, kiwi was originated from China, and was known as the “Chinese gooseberry”! Besides consuming it alone, kiwi is perfect for baking or cooking too!
Kiwis are nutrient dense food, which means that they are high in nutrients but low in calories. It’s also a good source of fiber, antioxidants and several vitamins and minerals. I love tarts, but it can be loaded with sugar and unhealthy fats. Inspired by my love for nuts and some fellow bloggers, I tried out this no-baked nut crust that is gluten-free, and dairy-free, and it turned out well!
Nuts are packed with energy, protein, antioxidants, vitamins, minerals and most importantly, omega-3 fatty acids. They are crunchy yet buttery, which I found it perfect for desserts! In this recipe, I used almonds and walnuts for the pie crust, and cashews for the cream.
Almond is one of my favorite nuts. It’s especially rich in mono-unsaturated fatty acids, which help in lowering LDL (aka bad cholesterol) and increasing HDL (aka good cholesterol) in our body, as well as excellent source of vitamin E! Walnut has similar nutrition profile as the almonds, but it’s also an excellent source for omega-3 fatty acids. Cashews are quite high in calories, but they are packed with soluble dietary fibers and abundant sources of essential minerals.
Kiwi is not only rich in Vitamin C and E, but it has other several benefits. Due to the natural laxative effects and soluble dietary fiber of kiwi, it was found that kiwifruit consumption may help with constipation. Moreover, the actinidin, an unique plant compound, that is found in kiwi helps to break down protein, hence it can be used to tenderize meat, and improve protein digestion in our guts. Overall, kiwi is known to improve many risk factors for heart disease, including lower blood pressure and an improved blood cholesterol. However, some people may be allergic to kiwi, which may cause diarrhea or mouth-irritation.
- ½ cup raw, unsalted walnuts
- ½ cup raw, unsalted almonds
- ½ tsp salt
- 4 Medjool dates, pits removed
- 1 tbsp water
- 1 cup raw, unsalted cashews
- ⅛ cup almond milk
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1 Zespri Golden Kiwi
- 1 Zespri Green Kiwi
- Soak the cashew in water overnight (see Note 1).
- Remove the pits from the dates, and oak the dates for 5 minutes with enough hot water, set aside.
- Place the walnuts and almonds in a food processor/blender and pulse until the nuts to a meal-like consistency.
- Add the drained dates, water and salt and pulse again until the dough comes together.
- Divide the nut dough equally into each tart shell and form the shell by pressing down and up the sides to completely cover the tart pan.
- Refrigerate for 10 minutes for it to set.
- Drain and rinse the soaked cashews.
- Place the drained cashews in a blender with almond milk, the maple syrup and cinnamon.
- Blend on high for at least two minutes, until creamy and smooth.
- Spoon the cashew cream into each of the tart shells and top with the kiwi.
- Bon appétit!