Date paste naturally sweetens these tempting little cherry tarts. It is also used along with almond butter to bind together the crust of pumpkin seeds and almond flour. So good, and gluten and dairy free!
For the Filling:
For the Crust:
Makes 6 Mini Tarts
Allow the tarts to fully cool, then carefully run a knife between the crust and the muffin tin. Refrigerate the tarts for 2 hours before removing them from the tin.
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