Mini citrus & cashew tartlets recipe

To end your meal on a high note, try our mini cashew and citrus tartlets recipe. Made with creamy cashew butter and requiring no cooking, these delicious little tartlets are the perfect dairy-free dessert!

Makes 12 mini-tartlets | Plant-based | No cooking

Ingredients for the mini citrus and cashew tartlets recipe

• 6 large Medjool dates, pitted
• 1 cup roasted walnuts
• ¼ cup shredded coconut
• ½ cup cashew butter
• 1 lemon, zest and juice
• 1 lime, zest and juice
• ⅓ cup melted coconut oil
• ⅔ cup full fat canned coconut milk
• ¼ cup maple syrup
• ½ tsp vanilla extract
• Pinch of salt

Steps to prepare the mini citrus and cashew tartlets recipe

Prepare a muffin tin by cutting narrow strips of parchment paper to act as a pull-tab for each individual tartlet. Lightly grease the tin with coconut oil, and lay a strip in each muffin cup.

To make the crust, pulse dates in a food processor or high speed blender until a chunky paste is formed, scraping down the sides as needed. Add walnuts and shredded coconut, and pulse until a mixture forms. The mixture should stick together when pressed.

Distribute the crust mixture into the muffin tin cups and press it into an even layer.

Add the remaining ingredients to the food processor and blend until fully smooth. Pour this mixture into the muffin tins and allow it to set in the freezer for at least 2 hours.

Use the parchment tabs to remove each tartlet when serving. They are best served chilled but not frozen.

The tartlets can be stored in a container in the fridge for up to 5 days or in the freezer for 2 weeks. 

Recipe by Nuts to You