Who doesn't love a pie that is refreshing and good for you? Today I'd like to introduce to you a super easy and cute summer dessert recipe ~ Pink Berry Tartelettes.
What you'll need: For the base 1/2 cup of raw almonds 4 medjool dates or regular dates soaked in hot water for 15 minutes 1 tb. spoon of maple syrup 1 tb. spoon almond butter For the filling 1/2 cup of raw cashews, soaked in hot water for 15 minutes 2 tb. spoon maple syrup 2 tb. spoon coconut oil 10 strawberries 4x9 blueberries Utensils A food processor 4 tartelette molds (I used mason-jar lids, worked wonders!) Lining parchment paper Measuring cups and spoons A few easy steps For the base Put in the almonds in the food processor and process until they turn into a coarse powder. Add the other ingredients and mix briefly until they get a dough-like consistency. Line each mold with the paper, spoon a 1/4 of the dough in each and spread (with your fingers) evenly to cover all-around. For the filling Mix all ingredients together, except blueberries, until they reach a creamy consistency. Split the cream equally between the 4 molds Add blueberries for decoration (and an extra boost of antioxidants) Let the tartelettes set in the freezer for a couple of hours When it's time to indulge, take them out of the molds and plate them with extra berries or some coconut whip cream (simply whip the solid part of coconut milk - after placing it in the fridge for a few hours - with some maple syrup).
1 Comment
suguna vinodh
5/18/2015 10:49:23 am
This looks awesome and simple. I am going to try this soon!.
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Perrine
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