Love Tarts (gluten free, raw, and sugar free)


We view Valentine’s Day as a day of love- love for all things.

Today we can take special note of the things we love... family, friends, food, ourselves, gratitude, laughter, pets, music, dancing, mountains, oceans, trees, parks, hot cups of tea, good movies, books, yoga, stretching, traveling, people, staying in, adventures, home, risks, comfort, security, change, health, abundance, good jobs,  dreams, aspirations, massages, baths, foot rubs, yummy honey, talking to new people, this moment

Do not become consumed with what you are not doing. Dwell instead upon the impulse to do more and be grateful. - Arria Deepwater

To celebrate love, we made an extra special delicious treat- love tarts!   Not only will these tarts give some good lovin’ to your tastebuds, but they will nourish your body with good ingredients (without any of that sugar and nasty stuff).


This recipe was inspired by The Alkaline Sisters

Love Tarts

Ingredients:

Tart Shell: ¾ cup cocoa powder or cacao powder 1 cup raw almonds (soaked for 3 hours or overnight) 1 ¼ cups dates 1 tsp vanilla 2-4 Tbsp water ¼ cup gluten free flour (rice, coconut, oat)

Filling: 1 cup cashews (soaked for 3 hours or overnight) 2 Tbsp maple syrup ½ lemon, juiced

fresh blueberries and raspberries

Directions: 1. Blend the tart shell ingredients in a food processor until smooth.  Add the water gradually, if needed to thin out the mixture. 2. Press tablespoons of the mixture into mini tart pans or muffin tins. 3. Chill the refrigerator for at least 15 minutes.  You can also store the tarts in the refrigerator overnight. 4. While the tart shells are chilling, blend the filling ingredients in a food processor until smooth. 5. Pour the cashew cream into a pastry bag.  Or place the cashew cream into a plastic bag and cut a tiny slit in the edge of the bag (about 5mm). 6. Carefully place the filling inside the tart shells and then place blueberries and raspberries on top.