These little tarts are so easy to make, are full to the brim with goodness and are ready in such a short time (compared to most raw food recipes).
Ingredients:
For Crust:
400g almonds or walnuts (or a mixture of both), ground
200g of dates, pitted and chopped
100g dried prunes, chopped
100g dried apricots, chopped
2 tsbp. of Agave Nectar
1 tsp. alcohol free vanilla extract
For Custard:
300g of cashews
100g of coconut oil, melted
3 tbsp. alchol-free vanilla extract
Blueberries or other berries to garnish
Directions:
1. Add the dates, prunes and apricots to a food processor and process until they are small pieces.
2. Add the remaining crust ingredients to the food processor and process until well mixed.
3. Line a tartlet tray and then add the crust mixture to tartlet spaces and press down to form tart cases.
4. Wash out the food processor and then add all the custard ingredients to it and blend until smooth.
5. Add the custard mixture to the tarts, garnish with berries and leave to set in the fridge for 1 hour.
6. You can add some of the fruit garnish to the bottom of the tarts before you add the custard and/or to the top of the custard.
For more healthy raw recipes check out my other blog posts, under Raw Food here or my book, Living a Life Less Toxic here.
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Here’s some more raw tart recipes by others, that you might enjoy:
Raw Vegan Chocolate Tart, here
No Bake Lemon Tarts (not totally raw but still divine), here
Raw Raspberry Tart, here
