Mini Cherry & Date Tarts
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:
- 2 cups frozen cherries
- ¼ cup DateME Date Paste
- ½ tsp. vanilla extract
- ⅓ cup full-fat coconut milk
- 2 eggs
For the Crust:
- ¾ cup pumpkin seeds
- ½ cup almond flour
- 1 egg
- 2 Tbsp. coconut oil
- 1 Tbsp. DateME Date Paste
- ¼ tsp. baking soda
- 2 Tbsp. almond butter
Makes 6 Mini Tarts
- Heat the frozen cherries in a saucepan over medium low heat. When they have defrosted and are beginning to break down, add the date paste.
- Cook for 10-15 minutes, stirring occasionally, allowing the mixture to reduce.
- Once the mixture is thick and the cherries have fully broken down, remove the pan from the heat and allow the filling to cool.
- Combine the cherry mixture, vanilla extract, coconut milk, and eggs in a high speed blender until smooth. Set aside.
- In a high speed blender, process the pumpkin seeds until they are ground fine.
- Add the almond flour and coconut oil and blend until the beginnings of a nut butter forms.
- Add the date paste, egg, almond butter, and baking soda and blend again until a soft dough forms.
- Preheat the oven to 350°F. Grease 6 wells of a muffin tin.
- Form a crust on the inside of each muffin cup by pressing the dough around the bottom and sides. Prick the bottom of each crust with a fork.
- Bake the crusts for 5 minutes. Remove the muffin tin from the oven and let the crusts cool for 10 minutes. Turn the oven down to 300°F.
- Pour the filling into the crusts and bake for about 25 minutes or until the center firms up.
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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