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Fireworks Tarts

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Ingredients

Scale

For the Paleo Tart Crust

  • 2 cups blanched almond flour or almond meal
  • ¼ teaspoon sea salt
  • 2 tablespoons coconut oil
  • 1 egg

For the Filling

  • 1/2 cup raw cashews
  • 3 Tbs full-fat coconut milk
  • 1 tsp pure vanilla extract
  • 2 tsp raw honey
  • 1 tsp lemon juice (I use Santa Cruise Organic, but you can also use it fresh from a lemon.)
  • Red and blue fresh berries for topping (I used blueberries and strawberries.)

Instructions

For the Crust

  1. Place the flour, salt, oil, and the egg in a food processor, and pulse until mixture forms a ball.
  2. Using your fingers, press the dough into a Whoopie pie pan, or a mini tart pan. Note: I recommend pressing the dough slightly above the sides of the Whoopie pie cups, for easier removal. The dough should yield 6 mini tart crusts.
  3. Bake the crusts at 350° for 8-11 minutes, until slightly crispy around the edges.
  4. Let them cool for 15 minutes, then remove them from the pan, and onto a plate.

For the Filling

  1. Soak the cashews in a bowl of water for 15-20 minutes to soften them, then discard the water.
  2. Place the cashews, coconut milk, vanilla, honey, and lemon juice in a food processor, and pulse until a creamy consistency forms, and there are no lumps or chunks left.
  3. Note: it may take a few minutes of pulsing to get the creaminess to form, but be patient.
  4. Scoop the “cream” into a small bowl, and refrigerate for 15 minutes.

To Finish Up

  1. Place 1 dollop of the “cream” into each mini tart.
  2. Top with red and blue berries.
  3. Serve the tarts and exclaim,”Happy Fourth of July!!!”.

Find it online: https://wholegirl.com/fireworks-tarts/