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Raw Strawberry Tarts

Servings 6 tarts

Ingredients

Crust

  • 1/2 cup pecans
  • 2 dates
  • 1/2 tablespoon coconut butter
  • 1/4 teaspoon vanilla

Filling

  • 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

Instructions

Crust

  1. 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.
  2. 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!
  3. If there is extra crust, roll it into a ball and save for a snack.

Filling

  1. Add all of the ingredients to the Vitamix (or soak the cashews and use a blender). Blend until completely smooth.
  2. Pour evenly into the molds. Place flat in the freezer and freeze for at least 30 minutes.
  3. Take them out and wait a few minutes. Use an offset spatula to gently lift the tarts out. Eat immediately.
  4. Store any uneaten tarts in the freezer and eat them whenever you want. Enjoy!