Raspberry Rose Tartlets
1 cup Almondpro almond flour
1 cup pitted dates
1/3 cup shredded coconut
3 tbsp warm water
- 1 cup fresh raspberries, pus more for garnish
- 1 cup cashews
- 1/3 maple syrup
- 1/2 cup coconut oil
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- Dried organic culinary roses
Soak dates in hot water for about 10 minutes.
Place almond flour and pitted dates in a food processor and process into a thick flour.
Fold the mixture into a large mixing bowl and add in the shredded coconut and 3 tablespoon warm water. Mix well, this takes a few minutes.
Press the mixture into your mini tartlet shells. I only have 4, so this recipe made four tartlets plus one 4" mini cheesecake :)
Freeze for one hour.
Soak the cashews overnight or for at least 3 hours to soften.
Place raspberries, cashews, maple syrup, coconut oïl, lemon juice and vanilla extract in a Vitamix blender and process until smooth.
Remove the shells from the freezer.
Pour the filling evenly into tartlet shells and top with raspberries and dried culinary rose petals.
Return to freezer overnight.