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Raw Mini Fruit Tarts

Servings: 8

Ingredients

Crust:

  • 1/3 cup raw almonds
  • 1/3 cup raw walnuts or pecans
  • 1/2 cup unsweetened shredded coconut
  • 8 Medjool dates pitted
  • zest of 1 fresh large lemon

Filling:

  • 1-1/2 cups whole raw cashews
  • 1/3 cup unsweetened almond milk cashew milk, coconut milk, or water
  • 1 tsp vanilla extract or almond extract
  • 3 Tbsps maple syrup or raw honey
  • 2 Tbsps freshly squeezed lemon juice
  • pinch of sea salt

Toppings:

  • strawberries sliced
  • blueberries
  • kiwi sliced
  • fresh mandarin oranges separated into wedges

Instructions

  • Fill a small saucepan with water and bring it to a boil. Remove from heat and add in your raw cashews. Allow them to soak for 30 minutes.
  • Meanwhile, prepare the crust. Combine all crust ingredients in a food processor and pulse until very crumbly and sticky.
  • Divide your crust mixture equally among 8 mini muffin tin cavities lined with silicone liners.
  • Using your thumb dipped in a tiny bit of water, gently press the mixture outward and create a 1 inch-tall cup. Refrigerate until ready to use.
  • Once your cashews are finished soaking, drain well, then transfer to your clean and completely dry food processor or blender.
  • Add in the remaining filling ingredients. Pulse until very smooth.
  • Fill your prepared crust cups equally with this creamy cashew mixture. Refrigerate for at least 1 hour (covered) up to 24 hours.
  • Just before serving garnish with fresh fruit as shown.
  • Enjoy!