Cherry Tarts
Cherry Jam:
10 oz frozen sweet dark cherries
1/4 cup Chia seeds
1 tsp lemon juice (optional)
1 tbsp date sugar (optional)
Bring thawed cherries and the juice to a simmer. Allow to cook until cherries break down (you can help this process by smashing with a fork). Remove from heat and add date sugar, lemon juice, and Chia seeds. Mix well. Jam will thicken as it cools completely.
Pie Crust:
1 ¼ cup fine almond flour
1/3 cup arrowroot powder
1¼ tsp baking powder
2 tbsp ground flax
5 tbsp water
1/4 tsp salt (or to taste)
INSTRUCTIONS
Mix ground flax and water and set aside.
Combine almond flour, baking powder, arrowroot, and salt together in a bowl.
Add the flax mixture and mix with a spoon until it begins to come together. Use your hands to bring it all together to form a ball of dough.
Place the ball of dough between 2 sheets of parchment paper to roll. Roll out and use 3 – 4 inch cookie cutter to cut out crusts.
Press each peice of pie dough into a muffin tin. Par bake at 375 F for 10 Fill with cherry jam. Bake an additional 10 minutes or until edges are lightly golden.
Drizzle with cashew cream:
1/2 cup of soaked raw cashews
1/4-1/2 cup plant milk
1/4 tsp vanilla
1- 2 dates
Combine in a blender and blend until smooth.
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so a couple of weeks ago I showed you
how to make this Cherry Chia jam and
today I’m using it to make these
delicious cherry tarts and I’m doing it
healthy vegan style which means I’m
using no oil no wheat no refined sugar
and no rice now this is a great option
for a quick breakfast or is a treat or
dessert for the kids and it’s so simple
to make the kids can even help you put
these together so save the recipe and
make your own