Fruit Rainbow Tarts

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