Raw Raspberry Tarts

Name: Raw Raspberry Tarts
Ingredients: FOR THE CRUST:; 2/3 cups Unsweetened Coconut Shreds; 6 Tablespoons Raw Walnuts; 2 Tablespoons Ground Flax; 1/4 cups Raw Honey; 2 teaspoons Pure Vanilla Extract; 6 Tablespoons Brown Rice Flour; FOR THE FILLING:; 1/2 cups Coconut Yogurt Or Homemade Coconut Whipped Cream; 1/2 cups Fresh Raspberries

10 ingredients

2 steps

Ingredients

FOR THE CRUST:
2/3 cups Unsweetened Coconut Shreds
6 Tablespoons Raw Walnuts
2 Tablespoons Ground Flax
1/4 cups Raw Honey
2 teaspoons Pure Vanilla Extract
6 Tablespoons Brown Rice Flour
FOR THE FILLING:
1/2 cups Coconut Yogurt Or Homemade Coconut Whipped Cream
1/2 cups Fresh Raspberries

Directions

1

In a food processor, combine the coconut shreds, walnuts and flax and mix until you reach a rough crumbly mixture. Add the rest of the crust ingredients and pulse until it starts to become smooth and sticks together. Scoop out the crust mixture and press firmly into 4 small tart pans, firmly packing it up the sides of the pans. Place the crusts in the freezer for about 15-20 minutes until the crust is firm. Make sure crust is totally firm and chilled so it is easy to remove from pan in one piece.
2

Remove crusts from freezer. Gently remove crusts from the molds with a fork or knife and plate them. Spoon about 2 tablespoons of yogurt or cream into the center of the tarts. Top with fresh berries and serve.