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Acai Berry Tarts Recipe
Beauty comes in all shapes, sizes and servings! Celebrate the beauty and benefits of antioxidant-rich acai with these sensationally sweet tarts that will have you going back for seconds.
INGREDIENTSCrust: ¼ cup roasted hazelnuts 1 cup roasted almonds 10 Medjool dates, pitted 1 Tbsp. Navitas Organics Cacao Powder 1 Tbsp. maple syrup Filling: 1½ cups Navitas Organics Cashew Nuts, soaked 2 Tbsp. almond butter ½ cup plant-based milk of choice 1 Tbsp. Navitas Organics Acai Powder ½ cup blackberries 1 Tbsp. maple syrup |
DIRECTIONSMake the crust: Soak dates in warm water for 15 minutes and then drain the water before adding to a food processor. Add the nuts and the rest of the ingredients into the food processor, and pulse until it clumps together into a thick paste. Place the crust mixture in four small tart pans with removable bottoms. Press the crust into the bottom of the pans and spread crust evenly throughout and up the side of the pans. Refrigerate for about 30 minutes before filling with cashew mixture. Make the filling: Soak cashews in cold water for about four hours, then drain. Cook blackberries in a small pan over low heat with a few tablespoons of water to slightly soften them, about 10 minutes, then drain. Add all filling ingredients to a food processor. Blend into a smooth, cashew berry cream cheese. Pour mixture into tart crusts and freeze for about 30 minutes. Refrigerate for 5 minutes before serving. Makes 4 tarts
Submitted by Julia Koban | @delight.fuel |
Beauty comes in all shapes, sizes and servings! Celebrate the beauty and benefits of antioxidant-rich acai with these sensationally sweet tarts that will have you going back for seconds.
Ingredients
- ¼ cup roasted hazelnuts
- 1 cup roasted almonds
- 10 Medjool dates, pitted
-
1 Tbsp. Navitas Organics Cacao Powder
1 Tbsp. pure maple syrup
1½ cups cashews, soaked
- 2 Tbsp. almond butter
- ½ cup plant-based milk of choice
-
1 Tbsp. Navitas Organics Acai Powder
- ½ cup blackberries
- 1 Tbsp. maple syrup
Crust:
Filling:
Directions
Make the crust:
Soak dates in warm water for 15 minutes and then drain the water before adding to a food processor. Add the nuts and the rest of the ingredients into the food processor, and pulse until it clumps together into a thick paste.
- Place the crust mixture in four small tart pans with removable bottoms. Press the crust into the bottom of the pans and spread crust evenly throughout and up the side of the pans. Refrigerate for about 30 minutes before filling with cashew mixture.
Make the filling:
- Soak cashews in cold water for about four hours, then drain. Cook blackberries in a small pan over low heat with a few tablespoons of water to slightly soften them, about 10 minutes, then drain.
- Add all filling ingredients to a food processor. Blend into a smooth, cashew berry cream cheese. Pour mixture into tart crusts and freeze for about 30 minutes. Refrigerate for 5 minutes before serving.