Ingredients
For the filling
- 1 1/2 cup raw cashews -soaked in water 4-6hrs
- 1 organic lemon -juiced
- 1/3 cup coconut butter -gently melted
- 1/2 cup date water
- 1/2 tsp lemon zest
- 1 tsp pure vanilla extract
For the crust
- 3/4 cup dates -pitted and soaked
- 1 cup raw walnuts
Servings: tarts
Instructions
For the filling
- Soak the raw cashews in filtered water for 4-6 hours and then rinse and drain
- Soak the dates in filtered water enough to cover for a minimum of 10 minutes
- Bring water to a boil and pour it in a pot 1-inch deep. Place a heat-resistant bowl inside and place the coconut butter inside and the steam/heat will slowly melt the butter
- Zest the lemon then cut it in half and squeeze the juice out
- Combine all ingredients into a blender and blend until creamy. If the mixture is too dry slowly add any excess date water until a smooth (hummus-like consistency) is acheived
- Set aside
For the crust
- In a food processor pulse the soaked date and walnuts until it forms it forms a well mixed solid coarse texture. Its important not to 'over-mix' because if too much moisture and stickiness is present it will likely stick to the molds.
Assemble
- Lightly grease 24 mini cupcake molds with grape seed oil (do not use coconut oil it will solidify once frozen and make it difficult to remove from tray)
- Divide the filling between the molds and apply light pressure to create the crust base
- Top with the filling enough to fill to the brim of the trays
- Cover and place in the freezer for a couple hours
- Remove the trays from the freezer
- Gently press a knife along the side of the cake and they will pop out with ease
- Optional: garnish will fresh fruit
Recipe Notes
-
Keep either frozen or refrigerated in a sealed container
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