No-Bake Blackberry Lemon Tarts
Author: Amanda Le
Prep time:
Total time:
Serves: 12-14
- 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
- Blend crust ingredients in a food processor or high-speed blender until mixture begins to stick together.
- Press into a parchment paper-lined mini muffin pan and transfer to the refrigerator while preparing filling.
- Blend cashew cream ingredients in a high-speed blender until smooth.
- Spoon filling into tart crusts, place 1-2 blackberries on top of each tart.
- Enjoy immediately or place in the freezer for a frozen treat.
- Store in the refrigerator or freezer depending on the consistency you prefer.
Recipe by Raw Manda at https://rawmanda.com/blackberry-lemon-tarts/
3.4.3177