No-Bake Blackberry Lemon Tarts
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Prep time: 
Total time: 
Serves: 12-14
 
Ingredients
  • Crust
  • 1 cup dates
  • ⅓ cup walnuts
  • ⅓ cup cashews
  • ⅓ cup almonds
  • 1 teaspoon vanilla extract
  • -
  • Cashew Cream Filling
  • 2 cups raw cashews (soaked for at least 2 hours)
  • ¼ -1/2 cup lemon juice + 1 teaspoon lime zest
  • ⅓ cup maple syrup (or preferred liquid sweetener)
  • 2 teaspoons vanilla
  • pinch of salt
  • ¼ cup water (adjust according to desired consistency)
  • -
  • Topping
  • 1 package Driscoll's Organic Blackberries
  • Garnish with small lemon wedge
Instructions
  1. Blend crust ingredients in a food processor or high-speed blender until mixture begins to stick together.
  2. Press into a parchment paper-lined mini muffin pan and transfer to the refrigerator while preparing filling.
  3. Blend cashew cream ingredients in a high-speed blender until smooth.
  4. Spoon filling into tart crusts, place 1-2 blackberries on top of each tart.
  5. Enjoy immediately or place in the freezer for a frozen treat.
  6. Store in the refrigerator or freezer depending on the consistency you prefer.
Recipe by Raw Manda at https://rawmanda.com/blackberry-lemon-tarts/