Raw food never looked better! If you’re looking for a tasty treat that is good for you then you’ve found it in our Cashew, Almond and Berry Tartlets. They’re quick to make, require no cooking and will be a pretty edition to any event.
DIRECTIONS
INGREDIENTS
Nut & Seed Crust:
- 100 g raw almonds
- 100 g sunflower seeds
- 250 g pitted dates
Filling:
- 200 g raw cashew nuts
- 80 ml maple syrup
- 30 ml orange juice
- 15 ml lime juice
- 75 ml Original Almond Breeze Almond Milk
- 250 ml raw blanched almonds
- Fresh mixed berries of your choice for the topping
- Fresh orange and lime zest for garnishing
METHOD
Nut & Seed Crust:
- Line a 12 x muffin pan with baking paper cut into squares and press into the cavities.
- Place the almonds, sunflower seeds and dates in a food processor and process until coarse and the mixture holds together.
- Divide the mixture between the 12 lined muffin cavities and press evenly halfway up against the sides and onto the bottoms of the muffin cavities.
- Refrigerate until firm.
Filling:
- Process all ingredients for filling together in a food processor until thick and creamy.
- Spoon into a plastic bag and cut off the one corner.
- Pipe into the prepared date and nut cases.
- Refrigerate for at least 2 hours.
- Top with mixed fresh berries and orange and lime zest.
Serves 12
Prep Time 30 minutes