RAW NO-BAKE FRUIT TARTS

Ingredients (Always choose organic when possible!)

• ¼ cup kiwi, peeled and chopped

• ¼ cup strawberries, chopped

• ¼ cup blueberries

• ¼ mango, chopped

• So Delicious Cocowhip

• 1 cup pecans and walnuts

• 5 medjool pitted dates

• ¼ tsp of cinnamon

• 2 TBSP filtered water, divided

Instructions

1. Crust
   Make your crust by combining pecans, walnuts, dates, and cinnamon into a food processor/blender. Blend until combined and somewhat chunky. Add one tablespoon of water, and process until dough forms. Add the extra tablespoon of water if needed (you may find in your climate or altitude that you may not need it). We don’t want the dough too wet, just enough so that it combines nicely. Cover and place in the refrigerator for 20 min to stiffen.

2. Prep fruit
   While dough is setting, prepare your fruits and set aside.

3. Assemble
   Using molds of choice, line each with a piece of plastic wrap or cut parchment paper (this will help to remove them so be sure to leave overhanging flaps). Fill each pan with a layer of dough, about ¼ inch thick, by pressing firmly, yet gently into place. Fill each tartlet with cocowhip, almost to the rim, and level out, top with 1/3 cup of fruit.

4. Remove
   To remove tart from mold, gently lift the edges of plastic wrap or parchment paper, place on a flat surface, and using a spatula carefully wedge under the tart and move to desired flat surface.

5. Make ahead
   You can prepare these a couple of hours ahead, cover them with saran wrap and store in the refrigerator until ready to eat. Makes 3 three-inch fruit tarts using the mini cake molds. Each fruit tart is about 2 servings.