Rainbow Fruit Tarts

In Recipes, Treats by Jenna Davila

Recipe

Makes 10 Tarts

Frosting

  • 11 Medjool Dates (pitted)
  • 1/2 Cup Filtered Water
  • 2 Dashes of Cinnamon
  • 1 Pinch of Vanilla
  • 2-3 Tablespoons Carob (or cacao, whatever your preference is)
  1. Place all ingredients in a high speed blender and blend until smooth.
  2. Add frosting into a piping bag and set aside.

Crust

  • 1 Cup Raw Sprouted Pecans
  • 1 1/2 Cups Dried Mulberries
  • 1 Cup Dates
  1. Place all ingredients in a food processor, blend until a dough like mixture is achieved.
  2. In silicone cupcake holders, place in about an inch dough and evenly press down and  all around the sides creating a pocket.  Dipping your fingers in water is very helpful if sticky.
  3. Place into freezer.

Filling

  • 6 Figs (chopped)
  • 6 Strawberries (chopped)
  • 2 Handfuls of blueberries (chopped)
  • 1 Peach (chopped)
  1. Take the crust out of the freezer, add the chopped fruit into the pocket, top with the frosting from the piping bag and sprinkle on some low-fat shredded coconut if desired.   ENJOY!! Xx



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