Raw blackberry lemony tarts
- blackberries - 4 handful
- cashews - 3/4 cup, soaked overnight (or for min 1 hour)
- lemon juice - 3 tbsp
- lemon zest - 1 tbsp
- coconut milk - 6 tbsp
- medjool dates - 4, pitted (if dry - soaked for an hour)
- blackberries - 4 tbsp (optional)
- salt - pinch of
- Tart crust
- almonds - 1 cup, raw soaked (min 1 hour)
- medjool dates - 3/4 cup, pitted (if dry - soaked for an hour)
- coconut - 5 tbsp, desiccated
For the filling:
Mix all ingredients for filling and 5 tbsp water in a blender until smooth creamy mixture. Taste and add seasoning, another 1 tbsp water or sweetness if desired something. Pour the dough into a small bowl and refridgerate while preparing tart shells.
For the tart crust:
Place all ingredients for a tart crust in a blender and blend until smooth (if too dry, add 1 tbsp water), but still remain as thick as possible. Take a generous tablespoon and roll into ball and place in the tin. Using your hands or wooden spoon gently press in the center and push mixture towards the sides lining the tart shell and leveling off the top edge. Put in the fridge for 15 minutes. Than run a butter knife around the edge of every tart shell and lift each tart out on to a plate.
To complete the tarts place the filling in each tart, heaping it up in the center. Top each tart with blackberries and a garnish of fresh mint leaves.
These tarts are best eaten same day but will keep in the fridge for one day. The separate mixtures will keep for 1-2 days in the fridge.
Note: The cashew cream will be smoother and creamier depending on how long you soak the cashews. If you don’t have the time to soak, don’t worry, it will just be a slightly more textured filling that is just as delicious. However, the benefit of soaking the cashews for at least an hour allows their beneficial nutrients to be more easily absorbed by your body.