Cashew Maple & Blackberry Tarts
Servings
10tarts
Servings
10tarts
Ingredients
Base
  • 1/4cup almonds
  • 1/4cup rolled oats
  • 1/4cup shredded or desiccated coconut
  • 6 pitted medjool datesor 50g dried dates soaked in boiling water for 15 min
  • 1teaspoon coconut oilmelted
  • 1/4teaspoon water
Filling
  • 1/2cup raw cashews
  • 125grams blackberries
  • 1.5tablespoons pure maple syrup
  • 1teaspoon fresh lemon juice
  • 1tablespoon coconut oilmelted
Instructions
Base
  1. Do a very quick blitz on the almonds then add remaining base ingredients and blitz until well combined.
  2. Divide into 10 portions and press each portion into a silicone mould or small patty pan cases. Be sure to press the mixture up the sides as well as the base to form a cup using wet hands. The cups do not have to be very thick.
  3. Pop in the freezer to set while making the filling.
Filling
  1. Blitz cashews until they have completely broken down.
  2. Add remaining filling ingredients and blitz very well until mixture is smooth and well combined.
  3. Remove cups from freezer and fill with blackberry mixture. Use any leftovers in your Healthy Mummy Smoothie.
  4. Pop in the fridge or freezer to set.
  5. Can be stored in the fridge or freezer.
Recipe Notes

144 calories each

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 Cashew Maple & Blackberry Tarts
Cashew Maple & Blackberry Tarts
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Snacks
Servings
tarts
Ingredients
Base
  • 1/4 cup almonds
  • 1/4 cup rolled oats
  • 1/4 cup shredded or desiccated coconut
  • 6 pitted medjool dates or 50g dried dates soaked in boiling water for 15 min
  • 1 teaspoon coconut oil melted
  • 1/4 teaspoon water
Filling
  • 1/2 cup raw cashews
  • 125 grams blackberries
  • 1.5 tablespoons pure maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon coconut oil melted
Cuisine Snacks
Servings
tarts
Ingredients
Base
  • 1/4 cup almonds
  • 1/4 cup rolled oats
  • 1/4 cup shredded or desiccated coconut
  • 6 pitted medjool dates or 50g dried dates soaked in boiling water for 15 min
  • 1 teaspoon coconut oil melted
  • 1/4 teaspoon water
Filling
  • 1/2 cup raw cashews
  • 125 grams blackberries
  • 1.5 tablespoons pure maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon coconut oil melted
Cashew Maple & Blackberry Tarts
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Base
  1. Do a very quick blitz on the almonds then add remaining base ingredients and blitz until well combined.
  2. Divide into 10 portions and press each portion into a silicone mould or small patty pan cases. Be sure to press the mixture up the sides as well as the base to form a cup using wet hands. The cups do not have to be very thick.
  3. Pop in the freezer to set while making the filling.
Filling
  1. Blitz cashews until they have completely broken down.
  2. Add remaining filling ingredients and blitz very well until mixture is smooth and well combined.
  3. Remove cups from freezer and fill with blackberry mixture. Use any leftovers in your Healthy Mummy Smoothie.
  4. Pop in the fridge or freezer to set.
  5. Can be stored in the fridge or freezer.
Recipe Notes

144 calories each