Healthy recipe for Berry and Almond Tartlets – dairy free!
Nut and seed crust:
100 g raw almonds
100 g sunflower seeds
250 g pitted dates
200 g raw cashew nuts
80 ml honey
30 ml orange juice
15 ml lime juice
75 ml Almond Breeze Original Almond Milk
250 ml raw blanched almonds
Fresh mixed berries of your choice for the topping
Fresh orange and lime zest for garnishing
Line a 12 x muffin pan with baking paper cut into squares and press into the cavities.
Place the almonds, sunflower seeds and dates in a food processor and process until coarse and the mixture holds together.
Divide the mixture between the 12 lined muffin cavities and press evenly halfway up against the sides and onto the bottoms of the muffin cavities.
Refrigerate until firm.
Process all ingredients for filling together in a food processor until thick and creamy.
Spoon into a plastic bag and cut off the one corner.
Pipe into the prepared date and nut cases.
Refrigerate for at least 2 hours.
Top with mixed fresh berries and orange and lime zest.