I made these delicious tarts for my birthday (which was back in May--I'm a bit late). I was still eating pretty much entirely Whole30, but wanted to have a little something special for my birthday that was still Whole30 compliant via ingredients (you're not allowed to have any sort of dessert on Whole30).
These little tarts have only 6 ingredients in them, all of them are found in nature, are whole foods, and are delicious. When you cut out sugar, you realize a. how much sugar is in almost everything and b. that there are so many other yummy natural foods that are sweet enough already.
This is all you need for the crust. How simply is that? Three ingredients!
Aftter being blended and smooshes into tins, you get this beautiful caramel looking crust!
Once the crust is made, you use another 3 ingredients to make the filling.
After blending this all together in the food processor, you get these cute and yummy tarts.
The perfect summer treat with no added sugars, no dairy, no gluten, and naturally sweet. They really were the best thing to have on my birthday. You could probably do this with any sort of berry--blueberries might be really nice or blackberries!
The world is your oyster! Get creative and enjoy!
Raw, Vegan, Strawberry Raspberry Tarts
Makes 2 mini-tarts
Crust:
10 dates, pitted
1 to 1.3 c. of pecans
1 c. of shredded coconut
Filling:
1 container of strawberries
1 container of raspberries
1 c. of coconut butter
Assembly:
Crust:
Put the dates, pecans, and shredded coconut into a food processor until you get a well chopped, sticky consistency. You want to be able to take the crust and squeeze it together for it to hold. If it seems like it's too dry, add a few more ates, process it, and test it again.
Once it holds together, place in two mini tart pans (the ones with the removeable bottom).
Place in fridge for one hour.
Filling:
Wash the strawberries and raspberries. Pat to dry and cut out the stems of the strawberries.
Place all the berries in the food processor.
Heat up the coconut butter in the microwave or the stovetop. Once liquified, add to the berries and process until it's well combined and the berries are mostly blended smooth (note, this will not be creamy like a mouse, but will have some texture due to the coconut butter).
Take out crusts and scoop out the berry mixture and place in the crust. If it's the right consistency (a little thick), you can make them taller. If your mixture seems to be a little bit more runny, add some extra berries to get it to thicken up.
Once the berry mixture is in the crust, place back in the frige for another 2-3 hour (enough for everything to firm up enough to get it to come out of the pan easy).
Add decroative strawberries or raspberries if you'd like. Or maybe a leaf or two of mint!
Most importantly, Enjoy!
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