These mini tarts are the perfect mix between sweet and sour. The mix of the dates and the lemon is great, it’s just the perfect balance.

INGREDIENTS:

Filling
1 cup raw cashews (soaked for at least 1hr)
5 tbsp lemon juice
1 tbsp lemon zest
5 tbsp filtered water + 1 tbsp
6 drops liquid stevia or 2 tsp agave syrup

Tart Shell
1 cup raw almonds, we recommend soaking them over night
1 1/4 cup dried dates (if you can choose organic ones)
1 tbsp filtered water, if needed for combining the above

Toppings
fresh berries of your choice, we used raspberries and blueberries but you can use blackberries or strawberries. We leave it up to you.
Optional: Mint leaves

PREPARATION:

For the Filling:
Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor until smooth and creamy, adding last tbsp of water for consistency only if needed.  Transfer to a small bowl and refrigerate while preparing tart shells.  Wash your food processor because we’ll need it!

For the Tart Shells:
Combine almonds, dates and blend in food processor until the mass begins to clump together adding the water if needed to combine the mixture.  Take a generous tablespoon and roll into ball and place in mini tart pan.  Using the end of a wooden spoon gently press in the center and push mixture towards the sides lining the tart shell and leveling off the top edge as per image below. If you find that’s hard to do with the spoon, just use your fingers. Repeat until pan is full. Chill these for 15 minutes.  Remove from fridge and run a butter knife around the edge and lift each tart out on to a plate.  Continue making last few tart shells until mixture is finished up.
Please note that we do not recommend using cupcake paper liners because the dough will stick to it. Chill these as well and then remove from pan.
To complete the tarts place the filling in each tart, heaping it up in the center, using up all the filling.  Top each tart with berries and you can decorate them with mint leaves.

We hope you enjoy this treats!

NOTE: Tarts are best eaten same day but will keep in the fridge for one day.  The separate mixtures will keep for 1-2 days in the fridge.