Raw Mini Fruit Tarts 
So BEAUTIFUL and FRESH for holiday entertaining, baby showers, bridals, weddings, or just an impressive addition to your Sunday Brunch!
These are GREAT if you have friends who are gluten-free or dairy-free like I do!
Soaked cashews create a very indulgent, sweet-creamy filling, while the nutty crust is perfectly crunchy and full of flavor.
The addition of fresh fruit and fresh lemon/zest just brightens everything up and pulls it all together.
Experiment topping these little pretties with different fruits, berries, fresh mint, edible flowers, or thinly sliced lemon…depending on the season/holiday/or party you’re hosting! So much fun to be had!
I’d LOVE to see how YOURS turn out. Tag @cleanfoodcrush on Instagram so that I can sneak a peek.
Makes 8 servings
Ingredients:
Crust:
- 1/3 cup raw almonds
- 1/3 cup raw walnuts or pecans
- 1/2 cup unsweetened shredded coconut
- 8 Medjool dates, pitted
- zest of 1 fresh large lemon
Filling:
- 1-1/2 cups whole, raw cashews
- 1/3 cup unsweetened almond milk, cashew milk, coconut milk, or water
- 1 tsp vanilla extract, or almond extract
- 3 Tbsps maple syrup, or raw honey
- 2 Tbsps freshly squeezed lemon juice
- pinch of sea salt
Toppings:
- strawberries, sliced
- blueberries
- kiwi, sliced
- fresh mandarin oranges, separated into wedges
Instructions:
Fill a small saucepan with water and bring it to a boil. Remove from heat and add in your raw cashews. Allow them to soak for 30 minutes.
Meanwhile, prepare the crust. Combine all crust ingredients in a food processor and pulse until very crumbly and sticky.
Divide your crust mixture equally among 8 mini muffin tin cavities lined with silicone liners.
Using your thumb dipped in a tiny bit of water, gently press the mixture outward and create a 1 inch-tall cup. Refrigerate until ready to use.
Once your cashews are finished soaking, drain well, then transfer to your clean and completely dry food processor or blender.
Add in the remaining filling ingredients. Pulse until very smooth.
Fill your prepared crust cups equally with this creamy cashew mixture. Refrigerate for at least 1 hour (covered) up to 24 hours.
Just before serving garnish with fresh fruit as shown.
Enjoy!
Rachel
Ingredients
Crust:
- 1/3 cup raw almonds
- 1/3 cup raw walnuts or pecans
- 1/2 cup unsweetened shredded coconut
- 8 Medjool dates, pitted
- zest of 1 fresh large lemon
Filling:
- 1-1/2 cups whole, raw cashews
- 1/3 cup unsweetened almond milk, cashew milk, coconut milk, or water
- 1 tsp vanilla extract, or almond extract
- 3 Tbsps maple syrup, or raw honey
- 2 Tbsps freshly squeezed lemon juice
- pinch of sea salt
Toppings:
- strawberries, sliced
- blueberries
- kiwi, sliced
- fresh mandarin oranges, separated into wedges
Instructions
- Fill a small saucepan with water and bring it to a boil. Remove from heat and add in your raw cashews. Allow them to soak for 30 minutes.
- Meanwhile, prepare the crust. Combine all crust ingredients in a food processor and pulse until very crumbly and sticky.
- Divide your crust mixture equally among 8 mini muffin tin cavities lined with silicone liners.
- Using your thumb dipped in a tiny bit of water, gently press the mixture outward and create a 1 inch-tall cup. Refrigerate until ready to use.
- Once your cashews are finished soaking, drain well, then transfer to your clean and completely dry food processor or blender.
- Add in the remaining filling ingredients. Pulse until very smooth.
- Fill your prepared crust cups equally with this creamy cashew mixture. Refrigerate for at least 1 hour (covered) up to 24 hours.
- Just before serving garnish with fresh fruit as shown.
- Enjoy!
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