this amazing endorsement from the President yesterday.
"If you fell down yesterday, stand up today." - H.G. Wells
Raw strawberry tarts
Makes 11-12 individual tarts
1/4 c raw hazelnuts
3/4 c raw almonds
3/4 c dates
1/2 tsp vanilla or almond extract
pinch of sea salt
1 c raw cashews, soaked for 4 hours
1 c local strawberries
juice of half a lemon
1/4 c honey or maple syrup
1 tbsp coconut oil, melted & at room temperature
strawberry slices or raspberries to garnish
Line a 12-muffin tin with plastic wrap.
Put all the ingredients for the crust in a food processor. Pulse until combined and sticky. Add about two tablespoons of crust into each muffin cup, pressing into the bottom and a little up the sides.
Add the filling ingredients to the food processor (or Vita-Mix). Process until smooth, creamy, and very pink. Pour about two tablespoons into each muffin, right on top of the crust. Garnish with slices of strawberry or a single raspberry.
Place in the freezer to set. This will take about 4 hours. Let set at room temperature 10-15 minutes before eating. Perfect for those hot and humid days or for anyone looking for a light dessert.