Cashew & Almond Berry Tartlets


Cashew & Almond Berry Tartlets

Makes 12


30 minutes


Nut & Seed Crust:

  • 100 g raw almonds

  • 100 g sunflower seeds

  • 250 g pitted dates


  • 200 g raw cashew nuts

  • 80 ml honey

  • 30 ml orange juice

  • 15 ml lime juice

  • 75 ml Almond Breeze Unsweetened Almond Milk

  • 250 ml raw blanched almonds

  • Fresh mixed berries of your choice for the topping

  • Fresh orange and lime zest for garnishing



Nut & Seed Crust:

  • Line a 12 x muffin pan with baking paper cut into squares and press into the cavities.

  • Place the almonds, sunflower seeds and dates in a food processor and process until coarse and the mixture holds together.

  • Divide the mixture between the 12 lined muffin cavities and press evenly halfway up against the sides and onto the bottoms of the muffin cavities.

  • Refrigerate until firm.


  • Process all ingredients for filling together in a food processor until thick and creamy.

  • Spoon into a plastic bag and cut off the one corner.

  • Pipe into the prepared date and nut cases.

  • Refrigerate for at least 2 hours.

  • Top with mixed fresh berries and orange and lime zest.


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