~Raw Tarts~

³ Description

Yummy raw tarts made with cashews! These treats are raw, vegan, gluten free, sugar free and guilt free!

² Ingredients

•  1/2 tsp Vanilla Extract
•  34 g Medjool Dates
•  1/2 cup, whole Almonds
•  1 serving (serving = 1/4 tsp) Pampered Chef Coarse Sea & Himalayan Salt
•  1.3 serving (serving = 3 tbsp raw) Bob's Red Mill Unsweetened Shredded Coconut
•  1 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
•  1 serving (serving = 1 tbsp) Whole Foods Market Organic Raw Blue Agave
•  1.25 serving (serving = 1/3 cup) Thai Kitchen Coconut Milk
•  3 serving (serving = 1/4 cup) Aurora Natural Raw Cashews

q Directions

Makes 4 tarts (4″x4″)

Filling:
3/4C Raw cashews, soaked for at least 4 hours, then drained and rinsed
1/2C coconut milk
1Tbsp agave syrup
1/2tsp pure vanilla extract
Pinch pink Himalayan salt
beet powder or beet juice for coloring

Crust:
1/4C dates, soaked 10min in warm water
1/2C almonds
1/4C shredded unsweet coconut
1Tbsp coconut oil, melted
Pinch pink Himalayan salt

Directions:
1.Soak your cashews.
2.To create the crust first process nuts in food processor until small bits, then add dates and coconut and process until dates chopped. Stir in salt and coconut oil. Place in fridge.
3.Blend soaked cashews and coconut milk in blender until smooth, add agave, vanilla and salt and blend. Add the beet powder or juice 1tsp at a time until desired color is achieved (I used 5 tsp of beet juice). Place in fridge to chill.
4.Divide crust mixture into 4 parts and press into tart pans, spoon filling over top and place in fridge to chill and set for about 1hr. Garnish with fresh berries and serve.

Feel free to share 1 tart between 2 people :)

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