Pink Raspberry Cream Tarts

Step 1

Preheat oven to 350F/175C. Blend together oats and almond meal in food processor until flour like substance. Add melted coconut oil, agave, sea salt, and cinnamon. Pulse until dough-like.

Step 2

Create tart shells by pressing dough into the bottom of tart pans and up the sides. (I used four 6-inch tart pans with removable bottoms). Make tarts ~1/2 cm thick. Bake for 15 minutes, or until golden. Cool completely.

Step 3

Prepare raspberry cream filling: In a blender (or food processor) and add soaked cashews (strained), melted coconut oil, agave, lime juice and sea salt. Blend until smooth and creamy.

Step 4

Then slowly add 1/2-1 cup raspberries and blend until desired taste and colour. (I used 1 cup raspberries total, but you might like a little less). Refrigerate filling for 1-2 hours, or until thick and chilled

Step 5

When chilled, scoop raspberry cream into tart shells and smooth evenly. Top with your favourite fruits.