Creamy Strawberry Lime Tarts
 
Prep time
Cook time
Total time
 
Serves: 32 mini tarts
INGREDIENTS:
  • Crust
  • 1 cup raw almonds
  • 1 cup tightly packed Medjool dates, pitted (around 14)
  • ½ cup rolled oats (or unsweetened coconut flakes or hemp hearts)
  • 2 tablespoons freshly squeezed lime juice (1 small lime)
  • Filling
  • 1½ cup tightly packed strawberries, roughly chopped
  • 1 cup tightly packed raw cashews, roughly chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon chia seeds
DIRECTIONS:
  1. Time permitting it is best to soak the nuts for 3-8 hours in advance to assembling the tarts. It makes them easier to break down, improving the texture, and it also helps make them easier for our bodies to digest. Rinse them thoroughly in a sieve and shake them a couple times to get rid of excess water (don't worry about drying them).
  2. Place the crust ingredients in a food processor and pulse until blended and a dough is formed. If you don't have a food processor it will take a bit longer- pinch the skins off the almonds then mince the nuts and dates and mash them together with the oats and lime juice using a potato masher.
  3. Blend the filling ingredients in a food processor or blender until very smooth.
  4. Set muffin tins up with silicon or parchment paper liners. Spoon a tablespoon of the crust mixture into each opening for mini muffins or two tablespoons for regular sized muffins. Use your fingers to press down on the crust until it is flat and evenly spaced out. Pour a tablespoon for mini or two tablespoons for regular of the filling in each and freeze for 3 hours.
  5. Keep in an airtight container in the freezer for up to a few months. Place in the fridge to soften up the day of serving or leave out at room temperature for 10 mins. It is easiest to pop them out of the muffin liners while they are still frozen.
Recipe by Love from the Land at https://www.lovefromtheland.com/creamy-strawberry-lime-tarts/