This no-bake patriotic tart is so easy to whip up that the kids could do it!
For the base…
- 1 cup almonds
- 6-8 pitted dates
- 2 tbsp cacao
- ¼ tsp vanilla
- 2 tbsp coconut oil
For the filling…
- 1 cup cashews (soaked overnight)
- ¼ cup pure maple syrup
- 1 tsp vanilla
- ¼ cup coconut oil
- ½ cup coconut or almond milk
For the topping…
- Fresh or frozen blueberries, raspberries or red currants
Prepare base in the food processor until sticky mixture forms.
Press into mini tartlet pans, lined with plastic wrap. (French fluted tart pans, 6cm diameter)
Prepare cream filling by processing everything EXCEPT coconut oil until smooth and creamy. Slowly add in coconut oil and pulse in processor for 5 seconds.
Divide filling evenly between tart pans and top with your blue, white and red design.
Pop in the freezer to set.