Quick, easy, fancy and lactose-free. I was very pleased with this little discovery in Marilou & Alexander Champagne’s book, ‘3 Times a Day’, along with their idea of using mason jar lids for tart pans. These tartlets can also be made ahead, just remember to give yourself time to soak the cashews – enjoy!
1 c. EACH almonds AND pitted Medjool dates
1 c. raw, unsalted cashews AND 2 T. fresh lemon juice
1/4 c. EACH coconut oil AND honey (or maple syrup or agave)
1 c. fresh raspberries + more for garnish
1/2 t. vanilla AND a pinch of salt
Put the cashews in a bowl covered with water and allow them to sit and soak for at least a couple of hours. Spread out 8 mason jar lids (or mini tart pans) on a parchment lined baking sheet and set it aside.
For the crust, combine the almonds and dates in a food processor and process until the mix is smooth enough to stay together when you press a bit between your fingers. Evenly distribute the mix between all 8 lids and then press each amount into the bottom and sides of each lid.
For the filling, drain the cashews and then add them along with the rest of the filling ingredients to your blender and blend until smooth. Divide the filling evenly among all of the crusts and refrigerate for about 2 hours until they’re set. I made my crusts the day before and the filling the morning of serving. Right before serving, garnish with a few extra fresh raspberries.
- Category: Makeahead, Raspberry, Tarts