Raw Mini Lemon Tarts
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- Recipe Card
For the Filling:
ingredients
- 1 1/2 cups whole cashews
- 1/4 cup unsweetened almond milk, or water
- 1/2 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 2 tablespoons lemon juice
- pinch of salt
For the Toppings:
ingredients
- 1/4 cup strawberries, sliced `
- 1/4 cup blueberries
- 1/4 cup kiwis, sliced `
- 1/4 cup mandarin oranges, separated into wedges
Method
Step 1
Soak 1 cup of raw cashews in hot water for 30 minutes.
Step 2
While the cashews are soaking, start prepping the crust. Place Lemon Bar LÄRABAR® Bars in a food processor and blend until coarse crumbs form.
Step 3
Place about 2 spoonfuls of the crumbled Lemon Bar LÄRABAR® Bars into 8 muffin cavities. Using your hands, press the crumbs into the muffin tin to create a sturdy crust, being sure to push some of the crust up the sides of the muffin tin. Place in the fridge to chill for 10 minutes.
Step 4
After 30 minutes of soaking, place the cashews, vanilla extract, sea salt, lemon juice, almond milk, and maple syrup into the blender. Add more almond milk as needed in small increments. Puree until smooth and thick in texture.
Step 5
Remove muffin tin from fridge and place prepared crusts on a large platter. Fill with a heaping tablespoon of the cashew cream. Garnish with fresh fruit and serve.