A recipe by Ava Waits
It’s nearly time to break out the pie recipes and get creative in your kitchen, but for those of you who can’t eat one or a few of the most popular Thanksgiving pies, I’m sharing this recipe so that you can still create a stunning dessert this holiday season.
Ingredients:
Please note that the amounts of these ingredients will need to be adjusted, based on the juiciness of the berries that you use.
1-1/2 cups raw cashews (soaked for 1-2 hours)
1 cup of the berries of your choice (try blueberries, blackberries, or raspberries)
½ cup almonds
½ cup walnuts
½ cup dates
Use miniature cupcake wrappers, or small bowls to serve the tarts
Directions:
Blend the berries and soaked cashews until very smooth in a food processor. It may be necessary to add a splash of water to this mix. If you’d like a slightly sweeter mousse, adding a few dates to the mousse will help.
Next, blend the almonds, walnuts, and dates in a food processor, to make the crumb layer for the bottom of the tart. Press the crumbs into the miniature cupcake wrappers or small serving bowls, then top with several spoonfuls of the berry cream. Decorate with a whole berry, and you’re done! It’s also a nice touch to freeze these before serving.
© 2011 Ava Waits
