|Impress even the most die-hard dairy lovers with this easy vegan delight!|
4 cups almond meal
3/4 cup dried, pitted dates
1/8 cup agave or coconut nectar
1 tablespoon natural vanilla extract
pinch sea salt
2 cups raw unsalted cashews
1/2 cup fresh lemon juice
1/4 cup agave or coconut nectar
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.