Makes 8 tartlets.
Ingredients
Crust
- 1 cup almonds
- 1 cup Medjool dates, pitted
Raspberry Filling
- 1 cup unsalted cashews
- 2 Tbsp. lemon juice
- ¼ cup coconut oil
- ¼ cup honey, pure maple syrup, or agave syrup
- 1 cup fresh raspberries
- ½ tsp. vanilla extract
- Pinch of salt
- Raspberries, to decorate before serving
Directions
Pour the cashews into a bowl, cover with water, and let them soak for at least 2 hours. In a food processor, combine the almonds and dates and process until the mixture is smooth enough to stay together when you press it between your fingers. Press the mixture into the bottom and sides of 8 Mason jar lids to make small crusts. Set aside. Place all the filling ingredients in a blender and blend until smooth. Divide the mixture evenly among the crusts. Refrigerate for 2 hours to set. Serve.
Nutritional facts per serving: Calories 313; Fats 19g; Carbs 34g; Protein 6g; Sugar 24.3g.
Recipe taken from Three Times a Day by Marilou and Alexandre Champagne. Reproduced with permission from House of Anansi Press.
