Raw Raspberry Tartlets
By Lyric Johns | Makes 12 Tarts
- 14 medjool dates, pitted
- 1 1⁄2 cups raw walnuts
- 1⁄2 cup shredded coconut
- 1 1⁄2 tsp cinnamon
- 1⁄4 tsp salt
- 3 cups raw cashews, soaked
- 2 lemons, juiced
- 1 cup raspberries
- 5 Tbsp maple syrup
Soak the raw cashews in water for at least one hour.
To make the crust, combine the walnuts, coconut, dates, cinnamon, and salt in a food processor and blend until no large pieces of walnut or date remain. Once combined, press the mixture into the bottoms of a large nonstick muffin tin.
3. To make the filling, drain the water from the soaked cashews and combine them in a food processor with the raspberries, lemon juice, and maple syrup. Blend until the mixture is smooth. Spread the mixture over the crust to fill each cup. You can also garnish with a few raspberries on top.
4. Place the muffin tin in the freezer to let the tarts set for 30 minutes. To remove them from the tin use a butter knife to gently work around the edges until the tarts slide out smoothly. Let the tarts thaw slightly, and then enjoy!