BLUEBERRY LEMON TARTS

Impress even the most die-hard dairy lovers with this easy vegan delight!

Serves 8-10 Sweetness 2/3 Difficulty 2/3 4 cups almond meal 3/4 cup dried, pitted dates 1/8 cup pure maple syrup 1 tablespoon natural vanilla extract pinch sea salt 2 cups raw unsalted cashews 1/2 cup fresh lemon juice 1/4 cup pure maple syrup 1/2 cup blueberries, fresh or frozen 1/4 teaspoon natural vanilla extract

Add the almond meal, sea salt and dates to your food processor. Pulse until broken down. Add maple syrup, and 1 tablespoon vanilla and mix again. Remove and set aside. Now add the cashews to the food processor and blend. Add the lemon juice, and 1/4 teaspoon vanilla and mix again until smooth and creamy. Add the blueberries and maple syrup and blend once more. To assemble tarts, line each container in a muffin tray with saran wrap. Depending on how thick you want your crust to be, take approximately 1/2 cup of the almond meal mixture and press into the base and sides of each muffin tray. Scoop a few tablespoons of the cashew filling into the middle. Garnish with a blueberry and mint leaf if desired. Store in the refrigerator for at least an hour before serving.