Makes: 2 muffin size tarts

Vegan, dairy-free, gluten-free, refined sugar-free



70g almonds soaked overnight (minimum of 4 hours)
80g pitted dates 


100g cashews soaked overnight (minimum 4 hours)
zest and juice of half a lemon
1 tbsp coconut oil
1 tsp vanilla extract
2 tsp liquid sweetener ( I used coconut  nectar, but you can use honey, pure maple syrup etc) 

Prepare a muffin tin by lining two dips with non-PVC cling film to make it easy to remove. Alternatively you can cut a strip of baking sheet so it pops out each side to act as a lever.

Drain and rinse the soaked almonds and add to a processor with an S blade. Blend until it becomes fine crumbs then add the dates. Keep blending until it clumps together and becomes a sticky dough. Push the dough into the muffin tins and keep adding and pressing into the sides like above. 

Cover and pop in the freezer while making the topping. Drain and rinse your cashews and add to the processor with all the other topping ingredients, keep blending and scraping down the sides as you go. If you want it to be super creamy blend for as long as you can, or if you’re impatient like me and just want a dessert NOW then blend until satisfied, it might look a little rustic. Once blended either spoon or use a piping bag to fill your muffin cases.

You can top with chopped fresh fruit and edible flowers now before setting or top when you're ready to serve - it doesn't matter either way. Place the tarts into the freezer for about an hour and take out 15 mins before you're ready to serve. Enjoy!