Raw Strawberry, Raspberry and Coconut Tarts

These little tarts are delightful to make and super yummy! They are also filled with goodness and are 100% Vegan!

BASE:

• 4 meedjol dates

• 1/2 cup nuts – I used a few pecans and the rest hazelnuts.

HOW:

1. Blend together in a food processor and press into mini tart tins or silicone cupcake moulds.

2. Keep in fridge while preparing filling.

FILLING:

• 1/2 cup strawberries and a few raspberries

• 3/4 cup coconut cream

• 2 tablespoons pure maple syrup

• 2 teaspoons lemon juice

• 2 drops dōTERRA Lemon essential oil

• 1/2 cup soaked cashews (soaked min 4 hours). Blend until smooth and creamy and top bases.

HOW:

1. Set in fridge for min 2 hours and top with fresh berries.

2. Place in the fridge or the freezer.

If you try this recipe please let me know. Leave me a comment or tag me over on social media @actingpure.

Happy Vegan Journey

Julie xxx

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