Last month I went on an amazing trip to Napa Valley with a group of other nutritionists and bloggers arranged by the California Prune Board (CPB). It was such a wonderful experience as we got to visit the plum orchards and learn firsthand from the farmers how plums are harvested, handled, dried, and transformed into naturally sweet and juicy prunes!
One thing I found most interesting was that California is the world’s largest producer of prunes and the CPB represents 800 growers and 29 packers of California prunes! Some of these growers have been doing this for generations and it was so refreshing to hear their stories and witness their genuine passion for what they do.
Health Benefits
It was also very fascinating to learn about the clinical trial that the CPB is conducting on the impact of prunes on bone density. Based on the research, a serving of about 5 California prunes a day (40g) can help slow bone loss in postmenopausal women. Prunes have been shown to improve the absorption of calcium, act as an antioxidant, and provide various minerals and vitamins essential to bone health (potassium, magnesium, boron, and vitamin K, to name a few). In addition to supporting healthy bones, prunes promote gut health and help maintain normal bowel movements. They’re also a source of dietary fiber, have a low glycemic index, and can work as a substitute for sugar and fats in recipes to help stabilize blood sugar and reduce calories. So, win-win all around if you ask me!
The Food
We spent a day at the Culinary Institute of America where chef Barbara Alexander and chef Peter Sidwell hosted a fun and interactive flavor exploration activity and cooking demo. They provided each of us with samples of over 20 different ingredients to pair with California prunes! Some of my favorites were the prune & miso combo, prune with pickled ginger, and wait for it… prune with extra-virgin olive oil! Who knew California prunes were so versatile and would go well with so many different flavors!
Every single moment of this trip was amazing and went beyond my expectations, but if I were to pick my favorite part, it has to be the cooking challenge that followed. We got into teams and had an hour to prepare and present a meal using California prunes and a bounty of fresh seasonal ingredients. It was incredible to see and taste all the creative dishes each team came up with!
Another highlight of the trip (yes, there were so many!) was the elaborate meals. The beautiful 3-course lunch, the elegant outdoor dinner, and the farm-to-table brunch we enjoyed on the farm the next day were all exquisite. But what stood out to me the most was a divine almond & prune tart that we had for dessert at lunch. I knew then and there that I had to create a similar version as soon as I got back!
The Result
So, I present to you this no-bake prune marzipan tart inspired by our Napa trip, which is made with only 6 wholesome ingredients and is free from dairy, eggs, refined sugar, oil, soy, and gluten. If you love healthy desserts but have no time or patience for long intricate recipes, this quick and easy treat is your new best friend!
The base is made with almonds, rolled oats, and California prunes that add moisture and sweetness. Topped with a marzipan layer (almond flour, pure maple syrup, and almond extract), followed by a rich and luscious layer of prunes pureed with hot water. So simple, yet full of flavor!
Can’t wait for you to try this easy, tasty, and nutritious treat! If you do, don’t forget to tag me in your creations @nutriholist #nutriholist on Instagram or Facebook so I can see and share them! XO
No-Bake Prune Marzipan Tart
Serves 8-10
Ingredients
Crust
- 1 cup almonds
- 1 cup GF rolled oats
- 1/2 cup prunes
- 2 tablespoons pure maple syrup
- Pinch of sea salt
Marzipan
- 2 cups almond flour
- 4 tablespoons pure maple syrup
- 1 teaspoon almond or vanilla extract
Prune Puree
- 3/4 cup prunes
- 5-6 tablespoons hot water
Toppings
- 1/2 cup sliced almonds
Directions
- For the Crust: Add all crust ingredients to the food processor and blend until you get a sticky dough. Press onto the bottom of an 8-inch tart pan lined with parchment paper and place in the freezer to firm up
- For the Marzipan: Mix the almond flour with maple syrup and almond/vanilla extract and stir to evenly combine
- For the Prune Puree: Add the prunes and hot water to a blender or food processor and blend until smooth
- Assemble: Take out the tart pan from the freezer, spoon the marzipan on top of the crust and press to evenly coat. Pour the prune puree on top and decorate with sliced almonds. Place the tart in the fridge to firm up for 2+ hours. Enjoy and store leftovers in the fridge
Disclaimer: This post is sponsored by the California Prune Board. All text and opinions are 100% my own. Thank you again, CPB for the partnership! For more information, visit: https://www.californiadriedplums.org/
#EatCAprunes #prunes4bones
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