Raw Blueberry Raspberry Tart

Serves 4

Using 3" diameter tartlets

Tart Crust:

1 cup of pecans

1/2 cup of pitted dates

1 tsp cinnamon

1tsp virgin coconut oil

Filling:

1/2 cup of raw cashews

1/8 cup of water

1/2 lemon

1 tbsp coconut sugar or agave nectar

1/2 tbsp vanilla extract

1/8 cup virgin coconut oil

Topping:

1/2 cup of blueberries

1/2 cup of raspberries

 

Directions:

In a food processor, blend crust ingredients until crumbly. Take

a piece of parchment paper and place on top of each tartlet.

Spoon 1/4 of the crust mixture on top of the parchment paper.

With you hand, press the mixture into the mold. Repeat with

the remaining 3 tartlets. Pour 1/4 of the filling into each crust.

Top with blueberries and raspberries. Refrigerate for 1 hour

to allow the crust to firm and hold. When ready to serve,

remove the parchment paper and enjoy.

 

meet purely

>> mission/values

>> giving back

>> meet our team

>> press

>> faq's

>> contact