I love making cute heart shaped desserts for Valentine’s Day! And these little hearts are no exception! I made the crust with pecans and dates just like my raw pecan pie balls. And the filling is strawberries and cashews. I use coconut butter but if you want a more decadent tart, use coconut oil. Whatever you do, make them with love and eat them with your Valentine!
Makes 6 tarts
1/2 cup pecans
1/2 tablespoon coconut butter
1/4 teaspoon vanilla
Add the ingredients into the food processor and pulse until everything comes together and the mixture is crumbly. Test it and make sure it sticks together. If not, pulse a few more times.
Press a tablespoon of the mixture into each well of a heart shaped cupcake pan. If you don’t have one, use a regular one!
If there is extra crust, roll it into a ball and save for a snack.
1/2 cup cashews
2 tablespoons coconut nectar (or other liquid sweetener)
1 tablespoon coconut butter
1/2 cup fresh strawberries
1 teaspoon freshly squeezed lemon juice
1/4 cup filtered water
Add all of the ingredients to the Vitamix (or soak the cashews and use a blender). Blend until completely smooth.
Pour evenly into the molds. Place flat in the freezer and freeze for at least 30 minutes.
Take them out and wait a few minutes. Use an offset spatula to gently lift the tarts out. Eat immediately.
Store any uneaten tarts in the freezer and eat them whenever you want. Enjoy!