Cherry Tarts with Hazelnut Crust from Rawmazing

1186333_10153206796750486_1041407230_nI haven’t been feeling that great for the last couple of days. Last Thursday, Mother found out I have a corneal ulcer, probably caused by glaucoma. She spent her entire birthday taking care of me and putting eye drops repeatedly to help my eye heal. I wasn’t feeling like a spokesmodel, so in order to cheer me up (and to celebrate her birthday), she prepared another wonderful recipe from Rawmazing. The bite-sized and raw cherry tarts are so yummy you won’t be able to have just one. Of course, I could only have a bite or two since this is mostly for humans, but I enjoyed every lick! Please visit the Rawmazing website for more delicious recipes.

Crust:
▪ 1 1/2 cups hazelnuts
▪ 1 cup almonds
▪ 3 dates
▪ 1 tablespoon raw agave nectar
▪ 1 teaspoon cinnamon
▪ 1 tablespoon water

1. Place all ingredients in food processor and process until fine.
2. Using a small muffin tin (mine measured 2″ in diameter), place a piece of plastic wrap in the tin (see below), add crust mixture, cover with another piece of plastic wrap and press into shape. You want to make sure you get the crust evenly spread and into the corners to get a good tart shell shape.
3. Remove tart shell from plastic wrap and set on dehydrator screen. Dehydrate for 2-3 hours at 115 degrees. Alternatively, you can let these air dry for 4-5 hours or overnight if it isn’t humid.

Filling:
▪ 3 cups pitted and quartered cherries
▪ 1/4 cup coconut oil, melted
▪ 4 dates, coarsely chopped
1. Set aside 2 cups of the quartered cherries.
2. Place all remaining ingredients in high-speed blender (I actually used the silver bullet for this as it works well for small batches) and process until smooth.
3. Stir in remaining cherries.
4. Spoon into tart shells. Chill until set.

Use plastic wrap to shape tart shells. Press into the corners to get a good shell formed, pop out and place to dry.

*Makes 24 mini tarts

Original recipe from Rawmazing

 

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