Hey bug eaters!
Here is another special recipe that I love! I make these in big batches and store them in the freezer. Whenever friends or family come over, take them out of the freezer and let them warm up a bit so they’re still nice and cool but- not frozen. Serve with some berries – done! A perfect little treat!
Raspberry TartsPrint Recipe
- For the crust: 140g almonds
- 40g coconut flakes
- 1tbsp coconut oil
- 80g dates (pitted)
- 1tbsp milk
- 1tbsp cinnamon
- For the filling: 300g cashews (soaked)
- 80ml milk
- 1tbsp organic vanilla extract
- 2tbsp coconut oil
- 4tbsp maple syrup
- 1 good hand full of strawberries
Mix all crust/base ingredients together in a food blender. I personally like the dough a bit crunchy so if you think like me, don't make everything too smooth 🙂
Add more milk to the dough if needed, it shouldn't be too dry
Mix all tart ingredients together just like above. Start with the cashews first.
Add the crust first into a muffin tray and place to cool for 30min.
add filling to the crust and place in the fridge or freezer.
Serve chilled and garnished with strawberries and coconut sprinkles.