Raw Raspberry & Blackberry Tarts

These Raw Raspberry and Blackberry Tarts are not only tasty, but they are also gluten-free and vegan. The nutty sweetness of the almond-date crust goes well with the sourness of the berry filling. They make a great treat for any event

Ingredients:

• 1 cup almonds, soaked and drained
• 1 cup dates, pitted
• 1 cup shredded coconut
• 1/2 cup raspberries
• 1/2 cup blackberries
• 1/4 cup coconut oil, melted
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Nuts that have been soaked, dates, shredded coconut, and a pinch of salt should all be put into a food processor and mixed until a sticky dough forms

To make the tart crusts, press the dough evenly into tart molds

Put it in the freezer to set while you make the filling

Put blackberries, raspberries, melted coconut oil, maple syrup, and vanilla extract in a blender

Mix until its smooth

Fill the tart shells evenly with the berry mixture after the crusts are ready

Put the tarts back in the freezer for one to two hours, or until they are firm

After the tarts have set, take them out of the molds, decorate with fresh berries if you want, and serve cold